Recipe: Chocolate Decadence Yule Log

CHOCOLATE DECADENCE YULE LOG

FOR THE CAKE:
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 large eggs
3/4 cup granulated sugar
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons cold water
2 tablespoons kahlua or liqueur of your choice (or use water and omit liqueur)
2 tablespoons granulated sugar
1/4 teaspoon baking soda
confectioner's sugar (for dusting)
FOR THE FILLING:
4 ounces cream cheese, softened
2 cups confectioners sugar
1/2 teaspoon vanilla extract
FOR THE FROSTING:
4 squares (1 ounce each) semisweet chocolate
4 ounces cream cheese, softened
1 cup confectioner's sugar
1 tablespoon Kahlua or liqueur of your choice (or 1 tsp vanilla extract)
White chocolate leaves (for garnish)
Fresh raspberries (for garnish)

FOR THE CAKE:
Preheat oven to 350 degrees F and arrange rack to the center position. Lightly spray a 15x10x1-inch jellyroll pan with a nonstick spray and line with parchment paper. (We also sprayed the parchment paper lightly with the nonstick coating as a little added insurance.)

Sift flour with baking powder and salt and set aside.

In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1-2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture. Set aside.

Melt the unsweetened chocolate in a small saucepan over low heat.

Combine the 2 Tbsp of water with the Kahlua (or liqueur of your choice, or vanilla), with the remaining 2 Tbsp sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter and pour into the prepared pan.

Bake 18-20 minutes or until a wooden pick inserted in center of cake comes out clean.

Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth) and flip cake out of its pan onto the prepared cloth as soon as it comes from the oven. Immediately, but carefully, peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth jellyroll style and cool thoroughly on a rack.

FOR THE FILLING AND FROSTING:
Melt the semi-sweet chocolate over low heat until smooth. Remove from heat and cool slightly.

Beat the cream cheese with the confectioners sugar until smooth, then blend in the Kahlua, liqueur of your choice (to match the flavor in the cake), or the vanilla extract and the melted and cooled chocolate.

Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long "bark line" design. Swipe ends of cake in a circular motion to simulate the "tree-rings" of a cut log.

Garnish log with white chocolate leaves and fresh raspberries just before serving.

Makes 1 (10-inch) cake roll
Source: Homemade Good News (Vol 16 No 4)