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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Folks will ooh and aah when you set this fancy dessert on the table! It looks like an old-time yule log, has a minty whipped cream filling, and is slathered in fudgy frosting topped with chocolate curls. An awesome finale! Ingredients:
3 eggs, separated |
1 cup sugar, divided |
2 tablespoons water |
1/2 teaspoon vanilla extract |
1 cup cake flour |
1/4 cup baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
1-1/2 cups heavy whipping cream |
3 tablespoons confectioners' sugar |
1/4 teaspoon peppermint extract |
3 drops green food coloring |
1/3 cup miniature semisweet chocolate chips |
frosting: |
1/4 cup butter, softened |
2 cups confectioners' sugar |
3 tablespoons baking cocoa |
3 tablespoons milk |
1/2 teaspoon peppermint extract |
1/2 teaspoon vanilla extract |
chocolate curls |
Directions:
1. In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well. In another large bowl, beat egg whites until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gradually fold into batter.
2. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Spread batter evenly in pan. Bake at 375° for 10-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool on a wire rack.
3. For filling, in a small bowl, beat the cream, confectioners' sugar, extract and food coloring until stiff peaks form. Fold in chocolate chips. Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.
4. For frosting, in a small bowl, cream butter, confectioners' sugar, cocoa, milk and extracts. Frost cake roll. Refrigerate until serving. Decorate with chocolate curls. Yield: 12 servings.
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