This holiday Yule log features chocolate
sponge cake with white cream filling and 'bark' made of luscious
chocolate glaze, and a festive garnish of white candy leaves
and candied cherries.
Chocolate and White
Yule Log
- 4 large eggs, separated and at room temperature
1/2 cup plus 1/3 cup granulated sugar - divided use
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
WHITE CREAM FILLING (recipe follows)
CHOCOLATE GLAZE (recipe follows)
- WHITE LEAVES
(recipe follows)
- Candied cherries for garnish (optional)
- Heat oven to 375°F (190°C). Line
15-1/2 x 10-1/2 x 1-inch jelly-roll pan with foil; generously
grease foil.
- Beat egg whites in large bowl until soft
peaks form; gradually add 1/2 cup sugar, a tablespoon at a time,
beating on high speed of mixer until stiff peaks form.
- Beat egg yolks and vanilla in medium bowl
on high speed about 3 minutes; gradually add remaining 1/3 cup
sugar. Continue beating 2 additional minutes or until mixture
is thick and lemon-colored.
- Stir together flour, cocoa, baking powder,
baking soda and salt; gently fold into egg yolk mixture alternately
with water just until mixture is smooth. Gradually fold chocolate
mixture into egg whites; spread batter evenly into prepared pan.
- Bake 12 to 15 minutes or until top springs
back when touched lightly in center. Immediately loosen cake
from edges of pan; invert on clean linen towel sprinkled with
powdered sugar. Carefully peel off foil. Immediately roll cake
in towel starting from narrow end; place on wire rack. Cool completely.
- Prepare WHITE CREAM FILLING. Unroll cake;
remove towel. Spread with filling; reroll cake. Spread CHOCOLATE
GLAZE over top and sides. Cover; refrigerate until just before
serving.
- Garnish with WHITE LEAVES and candied
cherries, if desired. Cover; refrigerate leftover dessert.
Makes 10 to 12 servings.
- WHITE CREAM FILLING:
- 1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup HERSHEY'S Premier White Chips
1/4 cup milk
1 teaspoon vanilla extract
1 cup cold whipping cream
- Sprinkle gelatin over cold water in small
cup; let stand 1 minute to soften.
- Place white chips and milk in small microwave-safe
bowl. Microwave at HIGH (100%) 30 seconds to 1 minute; stir after
30 seconds, until chips are melted and mixture is smooth when
stirred. Add gelatin mixture and vanilla; stir until gelatin
is dissolved. Cool to room temperature.
- Beat whipping cream in small bowl until
stiff; carefully fold into chip mixture. Refrigerate 10 minutes
or until filling begins to set.
Makes about 2 cups filling.
- CHOCOLATE GLAZE:
- 2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa or Dutch Processed Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
- Melt butter in small saucepan over low
heat; add cocoa and water. Cook, stirring constantly, until smooth
and slightly thickened. Do not boil.
- Remove from heat; cool slightly. Gradually
add powdered sugar and vanilla, beating with whisk until smooth.
Makes about 2/3 cup glaze.
WHITE LEAVES:
Line a tray with wax paper. Thoroughly wash and dry several ivy,
lemon, rose or other non-toxic leaves. Place 1/2 cup HERSHEY'S
White Chips and 1 teaspoon shortening (do not use butter, margarine,
spread or oil) in small microwave-safe bowl. Microwave at MEDIUM
(50%) 30 seconds; stir. If necessary, microwave at MEDIUM an
additional 10 seconds at a time, stirring after each heating,
until chips are melted when stirred. With small soft-bristled
pastry brush, brush melted white coating on top of each leaf.
(Use underside of leaf for more distinct vein markings.) Avoid
getting white coating on other side of leaf or removal may be
difficult. Place on prepared tray; chill until very firm. Carefully
peel or tear leaves away from white coating. Place on tray; cover
and refrigerate until ready to use.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
