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Chocolate Yule Log

 

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Christmas

I'm Dreaming of a Chocolate Christmas book cover

I'm Dreaming of a Chocolate Christmas

Yule Log variation

Alternative decorating idea

Bake (recipe opposite) in loaf pan. Turn out onto wire rack. When cold cover with chocolate frosting. Slice on 45° angle, fill with cream (real or mock) and decorate with cherries and a sprig of artificial holly. Sprinkle frosting with finely shredded coconut for a festive finishing touch.

Classic and Contemporary Christmas Cakes

Classic and Contemporary Christmas Cakes

 

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The 'buche de Noël' is a chocolate cake that is rolled up with a mocha filling and frosted with Ganache - to resemble a real holiday yule log.

Chocolate Yule Log with Chocolate Cream Cheese Filling

  • 3 eggs

  • 3 oz (90g) flour

  • 4 oz (125g) sugar

  • 1 teaspoon baking powder

  • l tablespoon cocoa

  • 1 oz (90g) butter, melted

  • 1 tablespoon boiling water

Beat sugar and eggs until thick, add cocoa mixed with boiling water and baking powder. Then add melted butter, sifted flour and baking powder. Grease a sponge (jelly) roll pan. Line with parchment paper and grease again. Pour in cake batter and bake at 400°F (200°C) for 8-10 minutes or until cake springs back when lightly touched.

Cool in pan 10 minutes, then invert on to clean tea towel, which has been sprinkled with icing sugar. Remove pan and waxed paper and roll cake in tea towel. Cool rolled cake thoroughly.

Cream Cheese Filling

  • 3/4 cup chocolate chips

  • 3 tbsp hot coffee

  • 8oz (250g) cream cheese

  • 2 tsp vanilla

  • 2 cups icing sugar

While cake is cooling combine chocolate chips and coffee in microwave safe bowl. Microwave on medium power, 2-3 minutes, stirring every 30 seconds, until melted. Cool to room temperature. Beat cream cheese, vanilla and icing sugar in food processor bowl, until just mixed. Do not over process. Add cooled chocolate mixture and pulse to combine.

Unroll cooled cake and spread with chocolate cream cheese filling. Re-roll cake and place on serving dish.

Ganache

3/4 cup whipping cream

1 cup chocolate chips.

In a medium sized saucepan, bring whipping cream to a boil, stirring constantly. Remove from heat and add chocolate chips. Mix to incorporate. Cover pan and let sit 10 minutes. Remove cover and let cool until spreadable consistency is achieved. Spread over chilled cake and decorate with tines of a fork for "bark".

Freezing: not recommended

Tip: Filling can be made with an electric mixer, however, the results will be better if made in a food processor.

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