Chocolate Yule Log
- 3 eggs
- 2 2/3 tablespoons superfine sugar
- ¼ cup all-purpose flour
- 1 tablespoons cocoa
Filling and decoration
- 1 ¼ cups thick whipping cream
- 4 oz semi-semi sweet chocolate
- marzipan toadstools
Preheat oven to 400 degrees F. Line a 12 in baking sheet (with edges) with waxed paper. Place eggs and sugar in a bowl over a saucepan of simmering water and whisk until thick and pale. Remove bowl from saucepan, continue whisking until mixture leaves a trail when the whisk is lifted. Sift flour and cocoa onto surface of mixture and fold in carefully until mix is evenly blended. Pour mixture onto baking sheet and spread out carefully to edges. Bake in the oven for 8-10 minutes, or until it is firm to touch. Cool slightly, turn out and remove paper, then trim edges and cut in half lengthwise. Place ¼ cup cream in a bowl with chocolate. Place over a pan of hot water,stir until melted. Whip remaining cup of cream until almost thick.
When chocolate has cooled, fold it carefully into whipped cream. Using 1/3 chocolate cream, spread over each strip of sponge. Roll each into a firm roll from the long edge. Wrap in plastic and chill until firm. Cut each roll into 6 lengths, spread each with remaining chocolate cream, mark cream into lines. Decorate with marzipan toadstools. Keep the chocolate logs cool until ready to serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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