A traditional holiday recipe, this popular Yule log is a cinch to make in stages, ready to assemble the day before serving.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2011
- 1/4 cup milk
- 2 tablespoons butter
- 3/4 cups sifted cake-and-pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 eggs
- 3/4 cups granulated sugar
- 1 tablespoon icing sugar
- 8 oz bittersweet chocolate chopped
- 1 cup butter softened
- 1/3 cup whipping cream
- 2 teaspoons vanilla
- 2 cups icing sugar
- 4 oz unsweetened chocolate melted and cooled
MethodIn heatproof bowl over saucepan of simmering water, heat milk with butter until melted. Remove pan from heat, leaving bowl on top to keep warm enough that finger can remain in bowl for no longer than 10 seconds.
In separate bowl, whisk together cake-and-pastry flour, baking powder and salt; set aside.
Separate 3 of the eggs, dropping yolks and whites into separate large bowls. Beat egg whites until foamy; beat in 1/4 cup of the granulated sugar, about 1 tbsp at a time, until soft peaks form.
Beat together egg yolks and remaining eggs and granulated sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes. Fold in one-third of the whites; fold in remaining whites.
Sift flour mixture over top; fold in until combined. Pour in milk mixture; fold in until blended. Spread in 15- x 10-inch (40 x 25 cm) parchment paper–lined rimmed baking sheet.
Bake in 350°F (180°C) oven until golden and cake springs back when lightly touched, about 12 minutes. Loosen edges with knife; invert onto flour-dusted tea towel. Starting at corner, carefully peel off paper. Starting at short side, roll up cake in towel; let cool on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours.)
Icing: In bowl, beat butter until fluffy; gradually beat in whipping cream, then vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted unsweetened chocolate until fluffy.
Chocolate Bark: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring occasionally. Pour onto 15- x 10-inch (40 x 25 cm) parchment paper–lined baking sheet, spreading to scant 1/8-inch (3 mm) thickness. Refrigerate until set, about 10 minutes.
Break or tear chocolate into about 3- x 1-inch (8 x 2.5 cm) pieces. Arrange in single layer on tray; cover loosely with plastic wrap and refrigerate until firm. (Make-ahead: Refrigerate for up to 48 hours.)
Unroll cake; spread with 1-1/2 cups of the icing. Reroll without towel; place, seam side down, on platter. Spread remaining icing all over log. Cover log with Chocolate Bark.
Refrigerate until cold. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Dust bark with icing sugar.
Nutritional facts Per serving: about
- Sodium 280 mg
- Protein 7 g
- Calories 499.0
- Total fat 37 g
- Cholesterol 141 mg
- Saturated fat 22 g
- Total carbohydrate 45 g
- Iron 19.0
- Fibre 0.0
- Folate 9.0
- Sodium 0.0
- Sugars 0.0
- Calcium 5.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 23.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0