MOCHA YULE LOG RECIPES
MOCHA YULE LOG RECIPE: HOW TO MAKE IT - TASTE OF HOME
This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 01 hours 05 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold., For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.
Nutrition Facts : Calories 341 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 130mg cholesterol, SodiumContent 136mg sodium, CarbohydrateContent 49g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
MOCHA BUTTER CREAM YULE LOG RECIPE: HOW TO MAKE IT
It's become a tradition to prepare this yule log for holiday gatherings. The filling recipe came from an aunt and the butter cream frosting was my creation. I've taught cake decorating in 4-H for 14 years, but I've been cooking since I was old enough to stand on a chair and help my mother. Now my 9-year-old granddaughter is showing interest, too!
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat egg yolks at high speed until light and fluffy, 4-6 minutes. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. Mix until no streaks of white remain. , Grease a 15x10x1-in. baking pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake until cake springs back when touched lightly, 12-15 minutes. Cool 5 minutes. Invert onto a tea towel dusted with cocoa. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a bowl, cream sugar, butter and vanilla. Add flour mixture; beat until fluffy. Fold in walnuts if desired. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Place on a platter, seam side down. , For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake and create a bark-like effect. Sprinkle with confectioners' sugar and walnuts if desired.
Nutrition Facts : Calories 351 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 140mg cholesterol, SodiumContent 217mg sodium, CarbohydrateContent 29g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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MOCHA YULE LOG RECIPE | EATINGWELL
A bûche de Noël--a cake decorated like a yule log--is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it's covered with a billowy espresso-spiked 7-minute frosting. We've substituted agave nectar for white sugar in the frosting. It's pretty garnished with meringue mushrooms and sugared rosemary.
From eatingwell.com
Reviews 1
Total Time 2 hours 15 minutes
Category Low-Calorie Chocolate Cake Recipes
Calories 178.7 calories per serving
From eatingwell.com
Reviews 1
Total Time 2 hours 15 minutes
Category Low-Calorie Chocolate Cake Recipes
Calories 178.7 calories per serving
- Just before serving, garnish the serving platter with Sugared Rosemary and Meringue Mushrooms, if desired.
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CHOCOLATE YULE LOG | ALLRECIPES
If you haven't tried this classic holiday dessert because you thought it required advanced baking and pastry skill, then get ready to buche up this Noel, since the techniques required are actually quite simple. This classic holiday dessert is a showstopper, but it's often better looking than it is tasting, which is not the case here, thanks to a simple-to-make, rich chocolate sponge cake, and mocha buttercream filling. Garnished here with meringue mushrooms and rosemary.
From allrecipes.com
Reviews 4.7
Total Time 3 hours 30 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 526.3 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 3 hours 30 minutes
Category World Cuisine, European, French
Cuisine European, French
Calories 526.3 calories per serving
- 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.
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BEST BÛCHE DE NOËL RECIPE - HOW TO MAKE YULE LOG CAKE FOR ...
The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. Get in the holiday spirit with this show-stopping yule log cake recipe.
From delish.com
Reviews 4.3
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
Cuisine American, French
From delish.com
Reviews 4.3
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
Cuisine American, French
- Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches. Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. Make filling: if using gelatin, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 to 10 minutes, then microwave for 10 seconds until gelatin is runny—do not overheat! In a large bowl, beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until medium peaks form. If using gelatin, strain and stream into whipped cream at this point while continuing to beat the cream. Refrigerate until ready to use. When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.
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SUPER-QUICK MOCHA YULE LOG RECIPE | EPICURIOUS
Garnish this no-bake bûche de Noël with purchased meringues.
From epicurious.com
Reviews 3.7
From epicurious.com
Reviews 3.7
- Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms along sides of log. Cut log on diagonal into thick slices. Serve immediately.
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SUPER-QUICK MOCHA YULE LOG RECIPE | BON APPÉTIT
Super-Quick Mocha Yule Log Recipe
From bonappetit.com
Reviews 5
From bonappetit.com
Reviews 5
- Place platter with yule log on work surface. Using fork, gently pull tines of fork along length of frosting on log to create design resembling tree bark. Sift powdered sugar over log to resemble snow. Arrange meringue cookies or Meringue Mushrooms (click for recipe) along sides of log. Cut log on diagonal into thick slices. Serve immediately.
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MOCHA BUCHE DE NOEL - YULE LOG RECIPE - GOOD HOUSEKEEPING
French for "Yule Log," Buche de Noel is a traditional rolled sponge cake served on Christmas. Ours is distinguished by a rich coffee-flavored cream filling.
From goodhousekeeping.com
Total Time 0S
Category vegetarian, Christmas, feed a crowd, dessert
Cuisine French
Calories 245 calories per serving
From goodhousekeeping.com
Total Time 0S
Category vegetarian, Christmas, feed a crowd, dessert
Cuisine French
Calories 245 calories per serving
- Prepare Mocha Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Lightly grease waxed paper. In small bowl, combine cocoa, baking powder, and salt. In cup, combine instant coffee and vanilla, stirring to dissolve coffee. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in 1/4 cup granulated sugar, 1 tablespoon at a time, beating until whites stand in stiff, glossy peaks when beaters are lifted. Set whites aside. In another large bowl, using same beaters, with mixer at high speed, beat egg yolks and remaining 1/4 cup granulated sugar 2 minutes or until thick and pale yellow. With mixer at low speed, add coffee mixture and beat until blended. Beat in cocoa mixture just until blended. With rubber spatula, gently fold egg whites into cocoa mixture, one-third at a time. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack 10 minutes. Sprinkle clean kitchen towel with some cocoa. Immediately invert warm cake onto towel; carefully peel off waxed paper. Starting from a long side, roll up cake with towel inside, jelly-roll fashion. Transfer roll, seam side down, to wire rack to cool completely, about 1 hour. Prepare Chocolate Glaze: In 1-quart saucepan, heat chocolate with butter and corn syrup over low heat, stirring occasionally until smooth. Remove saucepan from heat. Let glaze stand at room temperature 15 to 20 minutes to cool slightly and thicken. Prepare Coffee Cream Filling: In medium bowl, with mixer at medium speed, beat cream and instant coffee until soft peaks form. Add confectioners' sugar and beat until stiff peaks form. Gently unroll cooled cake. With metal spatula, spread filling evenly over cake almost to edges. Starting from same long side, roll cake without towel. (Cake may crack slightly as you roll it.) Cut 1 1/2-inch-thick diagonal slice off 1 end of roll and reserve. Transfer roll to large cookie sheet. Spread some glaze over roll, but do not spread glaze on ends. Place reserved end piece on side of roll to resemble cut branch. Spread remaining glaze over branch, leaving cut side unglazed. Refrigerate cake, uncovered, until glaze sets, then cover loosely with plastic wrap and refrigerate 1 hour or up to overnight. With 2 metal spatulas, gently transfer roll to long platter. Garnish platter with Coffee Meringue Mushrooms if you like.
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BUCHE DE NOEL RECIPE | SOUTHERN LIVING
Literally translated, the name of this recipe means "yule log." This traditional French Christmas cake is shaped and decorated to resemble a wooden log and often garnished with meringue "mushrooms" or "moss" made from chopped pistachio nuts. It may look impressive but making a roulade or jelly roll is easy if you follow the steps.Sprinkle or sift powdered sugar in a 15- x 10-inch rectangle on a clean linen towel. You want the sugar rectangle to be as big, if not a touch bigger, than the baking pan. As soon as you take the cake out of the oven (rolling the cake right out of the oven prevents it from cracking or breaking) turn it out onto the sugar-coated towel, then peel the wax paper from cake. Trim any crisp cake edges, if needed. Beginning with the short end, carefully roll up cake and towel together. Let it cool completely on a wire rack, seam side down. Once cooled, unroll the cake and remove towel. Brush the cake with the mixture of hot coffee and sugar; this helps moisten the crumb and brighten the chocolate coffee flavor profile of the cake. If a tall layer cake has always been your go-to dessert for holiday meals, this year try your hand at this festive roulade.
From southernliving.com
Total Time 1 hours 35 minutes
Category Cakes
From southernliving.com
Total Time 1 hours 35 minutes
Category Cakes
- Spread chocolate frosting evenly over chilled cake. Score frosting with a spatula or fork tines to resemble bark of a tree. Garnish cake with candied cherries. Refrigerate at least 30 minutes or up to 3 days before serving.
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MOCHA YULE LOG - RECIPE | COOKS.COM
Apr 02, 2011 · Step 1, Beat the egg yolks until lemon colored. Step 2, Beating constantly, slowly add 3/4 cup sugar. Step 3, Continue to beat for several more minutes, then slowly beat in the water a tablespoon at a time and finally add the vanilla. Step 4, Place the egg whites and salt in another bowl. Step 5, Beat a few seconds then add cream of tartar.
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Mocha Yule Log Recipe -This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. -Jenny Hughson, Mitchell, Nebraska. Find this Pin and more on desserts I have ...
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