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.
YULE CHOCOLATE LOG RECIPE - BBC GOOD FOOD
Mary Cadogan’s festive chocolate log will go down a treat with everyone – it's a lighter recipe than most
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield Cuts into 16 slices
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
- Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
- Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
- Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
- To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
- Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
- Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.
Nutrition Facts : Calories 343 calories, FatContent 24 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.14 milligram of sodium
More about "yule recipe recipes"
YULE LOG RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Total Time 45 minutes
Category Desserts
Calories 610 calories per serving
- In a bowl, beat egg yolks, sugar and vanilla on high until thick and lemon-colored, about 5 minutes. Reduce speed to low; beat in chocolate and water until blended. Add flour and baking soda; mix well. , In another bowl, beat egg whites on high until stiff peaks form. Fold in the chocolate mixture. Spread evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. , Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert cake onto the towel. Starting from a short end, roll up cake in the towel. Place seam side down on a wire rack to cool completely. , Unroll cake; spread coconut-pecan frosting to within 1 in. of edges; roll up cake without the towel. Cut and reserve a narrow diagonal slice from each end of the cake. Attach diagonal cake slices with a little of the chocolate frosting to opposite sides of cake. With remaining chocolate frosting, frost the top and side of the cake. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk. , For the mushrooms, half large marshmallows widthwise for mushroom caps. Attach cut side of caps to mini marshmallows for stems. Dust tops of mushrooms and log with cocoa; place mushrooms around the log.
MARY BERRY'S YULE LOG RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.8
- Dust with icing sugar and garnish with fresh holly or a little robin to serve.
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- Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.
YULE LOG CAKE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4
Total Time 2 hours 2 minutes
Category Sheet, Sweet, Baking, Cake, Dessert
Calories 520 calories per serving
- Cover; refrigerate until serving.
YULE LOG CAKE RECIPE | LAND O’LAKES
From landolakes.com
Reviews 4
Total Time 2 hours 2 minutes
Category Sheet, Sweet, Baking, Cake, Dessert
Calories 520 calories per serving
- Cover; refrigerate until serving.
YULE LOG RECIPE - FOOD NETWORK
Reviews 4.3
Total Time 6 hours 0 minutes
Category dessert
- Arrange Christmas greens, plastic holly, and Meringue Mushrooms around the Yule Log. Sift powdered sugar over the whole thing to simulate snow. Fresh cranberries can be scattered around for added color.
YULE LOG RECIPES - BBC GOOD FOOD
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CHOCOLATE YULE LOG | CAKES | RECIPES | DOVES FARM
From dovesfarm.co.uk
Reviews 5
- Chocolate Sponge Pre-heat the oven. Rub some butter around the inside of a 23 x 33cm/9 x 13” Swiss roll tin or insert a baking liner. Separate the eggs into two bowls and beat the whites until stiff. Add the sugar to the yolks and beat until thickened. Sieve the cocoa over the yolks and beat again. Gently fold the egg whites into the yolks with a metal spoon, using a cutting and turning action. Sieve the flour into the bowl and gently combine by cutting and folding with the spoon. Pour the mixture into the prepared tin, spreading it out to the edges. Bake for 10-12 minutes. Spread a clean tea towel over the baking tray, place a chopping board on top and invert everything together. Remove the baking tray, and cake liner if used, to leave the sponge on the tea towel. Using the tea towel for support, roll the long edge of the sponge into a cylinder with the cloth inside. Leave the cloth and sponge cylinder to cool completely. Chocolate Filling Cut the butter into small cubes, put them in a bowl and beat until the butter is light and fluffy. Sieve the icing sugar and cocoa into the bowl and beat until combined and soft. Gently unroll the cold sponge. Spread the filling all over the inside of the sponge. Roll up the filled sponge, making sure the filling stays inside. You can use the tea towel to help with this. Chocolate Log Topping Cut the butter into small cubes, put them in a bowl and beat it until the butter is light and fluffy. Sieve the icing sugar into the bowl and beat until combined. Gently melt the chocolate and mix this into the bowl. Spread the topping over the rolled-up sponge. Drag a fork through the icing to create a log texture.
SCRUMPTIOUS YULE LOG | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 45 minutes
Calories 458 calories per serving
- Preheat the oven to 180°C/350°F/gas 4, and line a 25cm x 35cm baking tray with greaseproof paper.
- To make the sponge, first separate the eggs. Then, using an electric mixer, whisk the egg whites to stiff peaks with a pinch of sea salt. Gradually whisk in the icing sugar, then, one-by-one, whisk in the egg yolks until really pale and light. Sift in the flour and cocoa powder, add the vanilla bean paste, then fold everything together with a large metal spoon, so you keep in as much air as possible.
- Spoon the batter into the lined tray, then gently and evenly spread it out. Scatter the hazelnuts on a separate tray and bake both for 8 to 10 minutes, or until the sponge is just cooked through and springy to the touch.
- While it’s still hot and soft, turn out the sponge onto a large sheet of greaseproof paper (35cm x 45cm) on a flat surface. Peel off and discard the baked piece of greaseproof. With one of the longest sides in front of you, fold over the excess paper, then roll up the sponge with the paper inside (as it cools, this will set the shape but prevent the sponge from cracking). Leave to cool.
- Meanwhile, melt the chocolate and butter for the hazelnut spread with a big pinch of sea salt in a heatproof bowl set over a pan of simmering water.
- Once cool, blitz most of the toasted hazelnuts to a completely smooth paste, then mix into the melted chocolate and butter. Put one half of the mixture into a jar for another day (see tip), pour the remainder into a tin or bowl, then pop both into the fridge for 2 hours to set.
- For the filling, whisk the cream and icing sugar to soft peaks. To assemble, unroll the sponge so it’s flat, removing the paper. Spread the hazelnut chocolate spread all over and up to the edges, then repeat with the cream. Along one long edge, dot on the cherries and drizzle over a tablespoon of the juices from the jar, then grate on the clementine zest. Re-roll the sponge and pop into the fridge.
- Meanwhile, make your buttercream. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove and leave to cool. Beat the butter in an electric mixer until pale, then, with the mixer still running, gradually add the icing sugar and cooled melted chocolate.
- Take the log out of the fridge, chop off a quarter at an angle – that’s the branch – and position it on your serving board like in the picture, using a splodge of buttercream to keep it in place. Evenly cover the whole log with buttercream, then use a fork to decorate it. Blitz up the reserved hazelnuts and dust them on top, along with some desiccated coconut, then decorate with plastic Bambi figures, whatever you like – go to town!
BEST BûCHE DE NOëL RECIPE - HOW TO MAKE YULE LOG CAKE FOR ...
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Reviews 4.4
Total Time 3 hours
Category nut-free, Christmas, cocktail party, dinner party, winter, baking, dessert
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- 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.
MARY BERRY'S YULE LOG RECIPE: BEST YULE LOG RECIPE
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Total Time 35 minutes
Category Christmas, baking
Cuisine Comfort Food
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BUCHE DE NOEL RECIPE | FOOD NETWORK
Reviews 4.2
Total Time 1 hours 59 minutes
Category dessert
Cuisine french
- Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.
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