The Villages - December 2020 - 11

Chocolate Yule Log
INGREDIENTS

Frosting: 6 ounces milk chocolate; 4 ounces semi-sweet
chocolate; 1 tablespoon light brown sugar; 1/2 teaspoon
vanilla; 1/2 tablespoon light corn syrup; 3/4 cup sour cream;
Pinch of salt
Filling: 1 1/4 cup heavy cream, cold; 3/4 cup powdered
sugar; 1 teaspoon vanilla; 1/8 teaspoon salt; 8 ounces
mascarpone cheese, softened but still chilled
Cake: 4 large eggs, room temperature; 3/4 teaspoon baking
powder; 1/4 teaspoon salt; 3/4 cup sugar; 3/4 cup flour;
1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla;
3 tablespoons powdered sugar; 1/2 cup strong coffee;
3 tablespoons sugar
DIRECTIONS

Frosting: 1. In food processor, finely chop the chocolate,
then put in microwave to melt, stirring every 30 seconds until
smooth. 2. In mixer bowl, stir together brown sugar, salt, vanilla
and syrup. Stir in sour cream with 1 or 2 strokes only. Add melted
chocolate and beat on low speed until very smooth. If it's too
thin, let stand for about an hour at room temperature until
slightly thickened.
Filling: 1. Add heavy cream, sugar, vanilla and salt to large
mixer bowl and whip on high speed until soft peaks form.
2. Add mascarpone cheese to the whipped cream and whip
until stiff peaks form - it will happen fairly quickly.

" I've been collecting recipes all my life, and the
recipe for this is the combination of two recipes
because I like to take the best of one and add it
to another. It's the same with the Yule Log - I
had a different filling. It's got a whipped cream
filling on the inside and a chocolate icing, and
I used a different one that I knew would work
well. The white balls are red velvet truffles - I
had to level off the cake and there was a lot of
cake and cream cheese icing left over, so I just
rolled it all together into little balls and coated
them with chocolate. My mind's full of ideas! "
- Nelle Corcoran

Cake: 1. Preheat oven to 400 degrees. Coat 15-inch by 10-inch
jellyroll pan with cooking spray and line pan with wax paper.
Coat wax paper with cooking spray. 2. Beat eggs, baking powder
and salt in mixer on medium-high speed until combined (about
30 seconds). Gradually add sugar, beating until thick and lightcolored (about 4 minutes). 3. Fold in flour, cocoa and vanilla. 4.
Spread batter evenly into pan. Bake about 12 minutes, until cake
surface springs back gently when pressed. 5. Sift powdered
sugar onto a clean linen towel in a 15-inch by 10-inch rectangle.
Turn cake out onto sugar-coated towel. Remove wax paper from
cake and trim crisp edges if needed. 6. Starting with the short
end, carefully roll up cake and towel together, jellyroll style. Cool
completely on wire rack, seam side down, for an hour. 7. Unroll
cake and remove towel. Stir together coffee and 3 tablespoons
sugar until dissolved. Brush mixture over cake. 8. Spread with
filling and reroll without towel and wrap in plastic wrap. Chill at
least 30 minutes before frosting.

MAGAZINE

The Villages - December 2020

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