Chocolate and Nut Yule Log
We Also Love
1 of 3
- Comments()
Everyday Food, December 2007
- Prep Time 1 hour
- Total Time 1 3/4 hours plus chilling
- Yield Serves 8
Add to Shopping List
Ingredients
- Nonstick cooking spray, for pan
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 teaspoon pure almond extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- Confectioners' sugar, for dusting
- Chocolate-Hazelnut Filling and Whipped-Cream Frosting
- 1/2 cup sliced almonds, toasted
Directions
- Preheat oven to 350 degrees. Coat a 10-by-15-inch jelly-roll pan with nonstick cooking spray; line bottom with parchment paper. Coat paper with cooking spray; set aside.
- In a large bowl, whisk egg yolks with 1/2 cup granulated sugar until pale yellow. Whisk in almond extract and flour just until combined (do not overmix); set aside.
- Using an electric mixer, beat egg whites and salt until soft peaks form. While beating, slowly add remaining 1/4 cup granulated sugar (1 tablespoon at a time) and beat until stiff and glossy. Whisk one third of beaten egg whites into yolk mixture; gently fold in remaining whites with a rubber spatula. Spread batter evenly in prepared pan; bake until center of cake springs back when lightly pressed, 15 to 17 minutes.
- Immediately after removing cake from oven, run a knife around edge of pan. Dust top of cake with confectioners' sugar; invert cake onto clean parchment paper, and gently peel off the lining paper that's now on top of cake. Starting from a short side of cake, gently roll cake, along with clean paper, into a log; let cool, seam side down, 30 minutes.
- Once cake has cooled, prepare filling and frosting. Gently unroll cake, and spread with filling, leaving a 1/2-inch border; starting from a short side, carefully re-roll (do not roll paper in cake), and place, seam side down, on a baking sheet or serving platter. Spread log with frosting; sprinkle with almonds. Refrigerate for at least 2 hours and up to overnight.
- To serve, use a serrated knife to slice off the ends of the log neatly, revealing interior. Dust with confectioners' sugar, and, if desired, garnish with Marzipan Mushrooms.
I serve this cake at our family tree-trimming brunch and everyone loved it. The cake is light yet satisfying and with just the right touch of chocolate-hazelnut taste. I followed the instructions to the letter and it came out perfect. I made it the night before and wasn't sure whether to refrigerate it covered vs uncovered. In the end I refrigerated uncovered and it was fine the next morning. This recipe is a keeper!
Yummy! I made three of these and everyone loved it