A traditional French desert that is meant to resemble the yule log.
Ingredients
Chocolate Ganache
- ½ cup heavy whipping cream
- 8 ounces dark chocolate chips
Whipped Cream Filling
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon sour cream
Cake
- 2 teaspoons butter
- 1/3 cup all-purpose flour, sifted
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon fine salt
- 4 eggs, separated
- ¾ cup confectioners' sugar, divided
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
Step 2
Whisk flour, cocoa powder, and salt together in a small bowl.
Step 3
Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
Step 4
Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
Step 5
Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
Step 6
Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
Step 7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
Step 8
Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
Step 9
Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
Step 10
Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
Step 11
Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 337 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat13g | 66% |
Cholesterol126mg | 42% |
Sodium113mg | 5% |
Total Carbohydrate33g | 12% |
Dietary Fiber1g | 5% |
Total Sugars12g | |
Protein5g | |
Vitamin C0mg | 1% |
Calcium46mg | 4% |
Iron1mg | 8% |
Potassium171mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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