Yule Log with Mocha Icing and Chocolate Ganache

Holiday Yule Log

Yule Log with Mocha Icing and Chocolate Ganache
by Susan Patt

Holiday Yule Log

  • 6 eggs- separated
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/4 cup cocoa powder

*Make Ganache one day ahead and leave at room temperature.

  • Beat the egg whites with the salt until they stand in soft peaks.
    Add 4 tablespoons of the sugar, one tablespoon at a time, and continue beating until meringue is very stiff.
  • In a separate bowl, beat the egg yolks with the remaining sugar and vanilla. Sift together the flour and cocoa.
  • Gently fold about 1/4 of the meringue into the egg yolk mixture. Then pour back into the bowl of meringue.
  • Sprinkle with 2 tablespoons of the flour-cocoa mixture and fold together. Repeat until all the flour is blended. Be careful not to over-mix.
  • Pour into a buttered 10 x 15-inch jelly roll pan that has been lined with buttered wax paper.Bake 10 to 12 minutes at 400°F until cake springs back at a touch.
  • Sprinkle a tea towel with confectioners sugar. As soon as the cake has baked, take it out of the oven and invert on the towel, so the waxed paper is on top. Do not remove wax paper.
  • Roll the cake tightly in the towel to a 16-inch long cylinder. Cool; carefully unroll and peel off the wax paper
  • Trim dry edges them fill with the mocha mousse, carefully re-roll then refrigerate for several hours. Ice the log with the ganache, use a cake comb to make the lines to look like bark. Cut 2 ends off on the diagonal place large log on serving platter, set on end on top and other end in front, cover any exposed cake with ganache. Decorate with a dusting for powdered sugar and holly leaves, and poinsettias.

Mocha Mousse filling

  • 1/2 cup milk
  • 1 1/2 cups mini marshmallows
  • 1 Tbl instant espresso powder
  • 8 oz semi sweet chocolate chips
  • 2 cups whipping cream- whipped w/ 1Tbl sugar

Melt together milk and marshmallows, after all the marshmallows melted, stir in the espresso powder and choc chips. Let mixture cool then fold in the shipped cream.

Ganache

  • 1 1/2 cups heavy cream
  • 2 TB spoons butter
  • 2 1/2 cups semi sweet chocolate (recommend high quality choc but can use chips)

Heat cream and butter until it comes to boil.  Add chocolate and stir until combined and all the chocolate is melted.

Let set up before using.

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