How To make Elegant Chocolate Log
1 1/4 c Sifted confectioners sugar
1/4 c Plus 1 tb sifted flour
1/2 ts Salt
5 tb Baking cocoa
6 Eggs, separated
1/4 ts Cream of tartar
1 1/4 ts Vanilla
1 tb Water
1 c Heavy cream
2 tb Sugar
12 Marshmallows, cut up
1 oz Unsweetened chocolate,
-melted and cooled 2 c Sifted confectioners sugar
Light cream 1/4 c Chopped pecans
Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake
tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens
How To make Elegant Chocolate Log's Videos
How to Make a Buche De Noel Cake (Yule Log)
A Buche de Noel cake (or yule log cake) is commonly made from a yellow sponge cake and filled with chocolate buttercream. The outside is typically frosted with chocolate ganache and given a texture that resembles bark. It is often dusted with powdered sugar to resemble snow and sometimes has other decorations made from marzipan or meringue mushrooms.
RECIPE ►
ROLL CAKE INGREDIENTS ►
8 large eggs
8 ounces sugar
8 ounces cake flour or all purpose flour
1/2 teaspoon salt
2 teaspoon vanilla extract
GANACHE INGREDIENTS ►
16 ounces semi-sweet chocolate good quality
14 ounces heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon salt
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Dominique Ansel Makes Bûche de Noël
Dominique Ansel is at his pastry workshop to show MUNCHIES how he prepares a classic European Christmas dessert: bûche de Noël, or a Yule log. This holiday cake, decorated as a tree log, is made with an airy, flourless chocolate cake base and is carefully rolled with rich chocolate mousse and coated with decadent chocolate ganache. Decorated with delicate chocolate and gold stars, this cake will certainly get you into the Christmas spirit.
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Chocolate Yule log
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For the Cake:
3/4 cup (112g) all-purpose flour
1/3 cup (30g) unsweetened cocoa powder
1 teaspoon (4g) baking powder
1/4 teaspoon salt
5 eggs at room temperature
3/4 cup (155g) granulated sugar
1 teaspoon instant coffee
1 teaspoon pure vanilla extract
2 ounces (57g) butter, melted
The Syrup:
1 cup granulated sugar
1 cup water
2 teaspoons instant coffee powder
1 teaspoon pure vanilla extract
The Chocolate Ganache
8 oz (227g) semi-sweet chocolate, chopped
1 cup (237ml) heavy whipping cream
1 teaspoon pure vanilla extract
The Frosting
2 cups (473ml) heavy whipping cream
2 cups (260g) confectioner's sugar
2 teaspoons instant coffee powder
2 teaspoons pure vanilla extract
8 oz (226g) mascarpone cheese
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a half sheet (17.88 x 12.88 x 1.06 inches) baking pan with parchment paper.
In a small bowl combine the flour, cocoa, salt, and baking powder and whisk together.
Beat the eggs and the sugar on high speed for 5 minutes until thick and fluffy.
Combine the vanilla extract with the coffee and mix together. Add it to the egg mixture and whisk together.
Add the melted butter and whisk together.
Add the flour mixture in 2-3 batches and whisk together until just combined. Fold the batter gently using a spatula so that any batter that is stuck to the sides and bottom of the bowl are incorporated evenly.
Pour the batter into the prepared baking pan and spread evenly.
Bake on the center rack of the preheated oven for 10-12 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
As soon as athe cake comes out of the oven dust it generously with confectioner's sugar and place a sheet of parchment paper on top. Carefully flip the cake over and peel the parchment paper that it was baked in. Discard it. Dust with more confectioner's sugar and roll up the cake using the clean parchment. Set aside to cool completely. About 15-20 minutes.
Make the syrup: In a small saucepan combine the sugar, water, and coffee together. Bring to a boil. As soon as the sugar has dissolved whisk in the vanilla and remove from the heat. Cool completely. (the syrup can be made 1-2 days ahead of time and stored in the refrigerator)
Make the Chocolate Ganache: In a small saucepan heat the heavy cream until it is scalding hot. Add the chocolate to a small bowl and pour the hot cream over it. Add the vanilla and whisk together until melted and shiny. Set aside. (the ganache can be made a week ahed of time and stored in the refrigerator)
Make the Frosting:
In the bowl of a tabletop mixer that has been fitted with the whisk attachment combine the heavy cream, confectioner's sugar. Mix the vanilla with the coffee until dissolved and add to the mixer. Beat on high speed until fluffy soft peaks form. Add the mascarpone cheese and beat until thick and fluffy.
Assemble the cake:
Carefully unroll the cake onto a clean sheet of parchment paper. It might be a bit sticky and may crack in a few areas. Do not panic as the frosting will hide the imperfections.
Brush the top of the cake with the syrup and spread a thin layer of chocolate ganache over top.
Spread half of the frosting onto the cake and roll it back up. Brush the top and sides of the roll with the syrup. Freeze it for an hour to set. This step can be done 1-2 weeks ahead of time. (make sure to wrap the cake with plastic if making ahead)
Slice both edges of the cake off and set aside to enjoy later on with some coffee ????
Slice a 3-inch long piece of cake off one of the sides. Do this on a diagonal. Spread some of the coffee frosting on the side to attach it to the larger log.
Spread the remaining coffee frosting all over the cake. Use a fork to create ridges on the log.
If the ganache has thickened, warm it in the microwave for 15 seconds and drizzle over top of the cake.
Set in the freezer for an hour and serve.
Kali Orexi.
Notes
Make Ahead Freezer Instructions: The cake can be frosted and made 2 weeks ahead of time. Store it covered with plastic wrap in the freezer. Thaw it in the refrigerator overnight and serve.
Music Used:
Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
Rating France's Christmas Dish (Bûche de Noël)
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Long Yule Log | Christmas Chocolate Log
A yule log makes a great centrepiece for the festive season. Basically a Yule log is a chocolate roulade with whipped cream or buttercream filling, coated in a rough chocolate ganache made to look like tree bark. Try my Yule log recipe - it's a bit fiddly to make, but the result is very impressive!
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Paul Hollywood’s Festive Yule Log - Perfect For A Party! | This Morning
Putting his stamp on the perfect party pudding, Paul will be adding a touch of orange liqueur to really take this seasonal classic to the next level. It’s guaranteed to look impressive on any table this Christmas. Subscribe now for more!
Broadcast on 02/12/2022
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Join Holly Willoughby and Phillip Schofield, Alison Hammond and Dermot O'Leary as we meet the people behind the stories that matter, chat to the hottest celebs and cook up a storm with your favourite chefs!
Dr Sara and Dr Zoe answers all your health questions, stay stylish with Gok Wan and Lisa Snowdon's fabulous fashion, be beautiful with Bryony Blake's top make-up tips, and save money with Martin Lewis.
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