Chocolate Log Recipes

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

DARK CHOCOLATE LOG ROLL

Steps:

• Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar.
• Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool.
• Spread the cake with the red raspberry preserves and set aside.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours.
• To serve unwrap and dust with confectioners' sugar.

CRISPY CHOCOLATE LOG

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

CHOCOLATE YULE LOG

Steps:

• Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
• For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.

SQUIDGY CHOCOLATE LOG

Steps:

• Line a tin measuring 9"x13" with baking parchment.
• To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
• Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
• Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
• Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
• To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
• Mix in the cocoa powder.
• Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
• Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
• Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
• When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
• Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
• Gently roll up the cake lengthwise, to make a roll.
• Dust with more powdered sugar if needed.
• Note that the cake will crack during rolling but that is normal and looks attractive.

THE ULTIMATE MAKEOVER: CHOCOLATE LOG

Steps:

• Heat oven to 190C/170C fan/gas 5. Lightly oil and line a 23 x 32cm Swiss roll tin with baking paper. Mix the coffee with 1 tbsp warm water. Beat the eggs, both sugars and the coffee mix together in a large mixing bowl with an electric whisk for about 8 mins or until the mixture is thick and airy like meringue and holds a trail when you lift up the beaters.
• Sift the flour and cocoa powder over the fluffy egg mix, then fold in very gently using a large metal spoon. Pour the mixture evenly into the lined tin and carefully tip it so it spreads evenly without being deflated. Use a knife if necessary to very gently tease it into the corners. Bake for 12-15 mins or until the cake feels spongy but firm when touched.
• Lay a sheet of baking paper on the work surface and sprinkle with a little caster sugar. Tip the tin upside-down onto the paper and let the cake fall out. Carefully peel off the paper. Roll up the cake lengthways from one of the short ends with the help of the paper, rolling it inside so the cake doesn't stick. Cool. The cake becomes even more moist if left overnight wrapped up, then iced the next day.
• For the chocolate icing, put the chopped chocolate in a medium bowl. Heat a small pan of water (one-third full) until boiling, remove it from the heat, then sit the bowl of chocolate over the top. Leave for a few mins off the heat until melted. Remove the bowl from the pan, then leave the chocolate until it is cool to the touch. Beat the mascarpone and quark together, then sift and stir in the icing sugar and cocoa powder. Stir in the cooled melted chocolate (keeping a couple of tsp back for drizzling), then the coffee mixed with the vanilla extract.
• Carefully unroll the cake, don't worry if it cracks a bit, and discard the paper. Spread half the icing over the unrolled cake, then re-roll it, finishing with the join underneath. Place the cake on a serving plate. Swirl the rest of the icing all over the cake to cover it, then drizzle over the reserved melted chocolate. Decorate with a sprig of holly.

CHOCOLATE LOG CAKE

Steps:

• Chocolate Sponge:
• Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
• Fold in the flour and cocoa powder.
• Spread on a baking tray, with parchment paper.
• Bake in oven 200C for about 5 minutes.
• Ganache:.
• Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
• Cool in refrigerator.
• With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
• Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.