Back to 6 servings 4 large eggs 0.5 cup granulated sugar, 100 grams 1 tsp vanilla extract 0.5 cup all-purpose/plain flour, 75 grams 0.25 cup unsweetened cocoa powder, 30 grams 0.5 tsp baking powder 0.25 tsp baking soda Small pinch of salt 0.333 cup strong brewed coffee, 78 ml 8 oz dark chocolate, 226 grams, 60 % 6 oz semi-sweet dark chocolate, 170 grams 1 cup whipping cream, 236 ml 0.5 tsp vanilla extract 0.25 cup powdered/icing sugar, 30 grams
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1 Step 1: Preheat oven to 350°F (177°C).2 Step 2: Line a 15 x 11-inch (38 x 28 cm) baking sheet or jelly roll pan with parchment paper, leaving excess paper over the edges to lift the cake out of the pan. If using a box cake mix, skip to step 9.3 Step 3: Beat egg whites with an electric mixer on high speed in a large bowl until stiff peaks form.4 Step 4: Add the ½ cup sugar, one tablespoon at a time, until stiff peaks form.5 Step 5: In a separate bowl, beat egg yolks and vanilla with an electric mixer on medium speed for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-colored.6 Step 6: Stir flour with cocoa, baking powder, baking soda and salt; gently fold the flour mix into egg yolk mixture alternately with coffee just until mixture is smooth.7 Step 7: Gently fold chocolate mixture into egg whites.8 Step 8: Spread batter evenly in prepared pan.9 Step 9: Bake for 15 minutes or until top springs back when touched lightly in the center.10 Step 10: Using the paper, gently lift the cake from the pan and onto a board or cooling rack.11 Step 11: Lay a clean linen towel over cake and a cooling rack or large cutting board on top, then flip the cake onto the board so the towel is under the cake. Dust with powdered sugar so the cake doesn't stick to itself.12 Step 12: Optional: Cut a 1.5-inch piece from the end of the cake to make the 'branch' that you see in the pictures.13 Step 13: Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.14 Step 14: While the cake is cooling, melt the 6 ounces chocolate in a microwave safe bowl in 20 second increments, stirring between until melted.15 Step 15: Take a large piece of parchment paper and spread a thin, even layer of the melted chocolate.16 Step 16: Roll the paper tightly and refrigerate.17 Step 17: Using an electric beater, whip the whipped cream and vanilla until it starts to thicken.18 Step 18: Add the powdered sugar in small amounts until the cream is thick.19 Step 19: Carefully unroll the cooled cake and cut off 1 inch strip from the long end of the cake for the extra branch.20 Step 20: Spread the whipped cream evenly onto the large and small cake pieces.21 Step 21: Roll both the large and small cakes with the seam-side down.22 Step 22: Cut the 'branch' at an angle so it sits flush against the cake.23 Step 23: Place both cakes on the surface where they will stay because once it's decorated it's very hard to move.24 Step 24: Remove the rolled up chocolate in parchment paper from the fridge.25 Step 25: Unroll the paper and the chocolate will break into bark pieces. Place in a bowl and refrigerate.26 Step 26: Once the cakes are placed, melt the chocolate in the same way as before in the microwave.27 Step 27: Working in small areas, spread a little of the 8 ounces of melted chocolate onto the log and place the chocolate bark pieces in a non-uniform manner until the entire cake and branch is covered.28 Step 28: Sprinkle lightly with powdered sugar to emulate snow.getsaucepan.com/r/e95e781f-72e0-4937-bf85-14d9652cb116 · Original: https://culinaryginger.com/yule-log-buche-de-noel/
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