Holiday Chocolate Log (Print Version)
# Ingredients:
01 -
3/4 cup (98g) plain flour.
02 -
1/3 cup (38g) Hershey's Dark cocoa.
03 -
1 teaspoon baking powder.
04 -
1/2 teaspoon salt.
05 -
4 large eggs, separated.
06 -
3/4 cup (155g) white sugar.
07 -
5 tablespoons (72g) sour cream.
08 -
1/4 cup unsalted butter, melted.
09 -
1 teaspoon vanilla extract.
10 -
1 1/4 cups (300ml) cold whipping cream.
11 -
3/4 cup (86g) icing sugar.
12 -
8 oz (226g) mascarpone cheese.
13 -
8 oz semi-sweet chocolate, chopped.
14 -
1 cup heavy cream for ganache.
# Instructions:
01 -
Get a 17x12 jelly roll pan and put parchment paper on it with extra hanging over the sides. Warm your oven to 350°F.
02 -
Combine all the dry stuff first. In another bowl, mix egg yolks, sugar, sour cream, melted butter and vanilla. Add this to your dry mix. Then gently add in your beaten egg whites.
03 -
Put your batter in the pan and smooth it out. Bake for 10-12 minutes until it bounces back when touched. While still hot, roll it up with the parchment and let it cool.
04 -
Beat the cream with sugar and vanilla. Then carefully mix in the mascarpone until it forms stiff peaks.
05 -
Slowly unroll your cooled cake, spread the filling all over, then roll it back up without the paper. Pop it in the fridge for an hour.
06 -
Heat the cream and pour it over the chopped chocolate. Leave it for a minute, then stir until smooth. Let it cool down then whip until it's fluffy.
07 -
Cut a 3-inch piece at an angle, stick it to the side of the log. Cover everything with your ganache and use a fork to make it look like tree bark.
# Notes:
01 -
Always roll the cake when it's still warm to avoid cracks.
02 -
Don't let the mascarpone get too warm or too cold.
03 -
You can make this up to 2 days before serving.