Author: Unknown // Category:
Japanese cake
Ingredients
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2/3 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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5 eggs
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3/4 cup white sugar
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2 (1 ounce) squares unsweetened chocolate
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2 tablespoons water
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2 tablespoons coffee-flavored liqueur
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2 tablespoons white sugar
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1/4 teaspoon baking soda
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confectioners' sugar for dusting
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4 (1 ounce) squares semisweet baking chocolate
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1 (8 ounce) package cream cheese, softened
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3 cups confectioners' sugar
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1/2 teaspoon vanilla extract
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1 tablespoon coffee flavored liqueur
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Lightly spray a 10x15 inch jellyroll pan and line with parchment paper.
Sift flour with baking powder and salt and set aside.
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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 to 2 minutes more or until very thick. Gently, but
thoroughly, fold in the flour mixture.
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Melt the chocolate in a small saucepan over low
heat. In a small bowl, combine the 2 tablespoons of water with the 2
tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the
baking soda, then gradually stir into the melted chocolate until
smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
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Pour batter into prepared 10x15 inch pan. Bake at
350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick
inserted into the cake comes out clean. Lightly sift an even layer of
confectioners sugar over a cloth napkin or tea towel (do not use
Terry-cloth). Flip the cake out of its pan onto the prepared cloth as
soon as it comes from the oven. 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.
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For the Filling and Frosting: In a small saucepan
over low heat, melt the chocolate. Remove from heat and let cool to
lukewarm. In a medium bowl, beat the cream cheese with the confectioners
sugar until smooth, then blend in the vanilla extract and coffee
liqueur. Blend in the melted chocolate. Unroll the cake and spread about
1/3 of the filling evenly over the surface. Roll the cake back up.
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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. Decorate log as desired with holly leaves and
berries, mushrooms and snow.
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