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Ingredientsservings 546 cals
Original recipe yields 15 servings (1 (15-inch) log)
- For Kahlua Simple Syrup: Place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from heat and add the Kahlua(R).
- Stir to combine and allow syrup to cool completely.
- For Biscuit Roulade: Preheat oven to 375 degrees F. Butter and flour a 15x10x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour parchment paper also.
- Combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
- Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. Gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. Thoroughly wash and dry the beaters.
- Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
- Carefully fold egg yolk mixture into the egg whites, using a rubber spatula. Once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
- Spread batter evenly into the prepared jelly-roll pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
- Lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
- Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
- Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
- Fold towel over the longest side of the cake and roll up the cake with the towel inside.
- Cool on a rack with the seam side down.
- For Coffee Buttercream: Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set coffee concentrate aside.
- Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage (18-20 minutes). Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
- Once the temperature reaches 240 degrees F, remove the candy thermometer and remove pan from heat.
- Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
- Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. Add vanilla extract and coffee concentrate, mix for one minute until combined. Set aside.
- For Chocolate Ganache:
- Place the chocolate, butter, and honey in a large mixing bowl and set aside.
- Heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. Remove from heat and pour cream into the chocolate mixture. Whisk until smooth.
- Set aside and allow the ganache to come to room temperature.
- To Assemble: Unroll cake, remove towel. Using a pastry brush, "baste" the cake with the Kahlua simple syrup.
- Evenly spread the coffee buttercream over cake to within 1 inch of the edges. Re-roll the cake to form the "log." Place, seam-side down, on a serving platter.
- Spread the chocolate ganache over the top and sides of the cake. Score ganache with the tines of a fork to resemble the bark on a log. Decorate as desired and refrigerate for an hour to let the ganache set.
- Cook's Notes:
- Make sure you butter and flour the parchment paper after putting it on the jelly-roll pan. This will make it easier to remove the paper from the cake when cooked.
- Always thoroughly clean and dry your electric mixer beaters before using them for another procedure--especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.
- You can decorate the yule log with meringue mushrooms, flowers, and leaves.
Per Serving: 546 calories; 33.2 g fat; 59.4 g carbohydrates; 5.3 g protein; 128 mg cholesterol; 85 mg sodium. Full nutrition
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