Recipe - Chocolate Decadence Yule Log

CAKE
2/3 cup Allpurpose flour
One half teaspoon Baking powder
One half teaspoon Salt
5 lg Eggs
Three fourths cup Granulated sugar
2 Squares unsweetened
chocolate
2 tablespoon Cold water
2 tablespoon Kahlua or liqueur of your
choice; (or use water and
omit liqueur)
2 tablespoon Granulated sugar
One fourth teaspoon Baking soda
Confectioner's sugar; for
dusting

FILLING
4 ounce Cream cheese; softened
2 cup Confectioners sugar
One half teaspoon Vanilla extract

FROSTING
4 Squares semisweet chocolate
4 ounce Cream cheese
1 cup Confectioner's sugar
1 tablespoon Kahlua or liqueur of your
choice; (or 1 tsp vanilla
extract)
White chocolate leaves; for
garnish
Fresh raspberries; for
garnish

FOR THE CAKE: Preheat oven to 350F and arrange rack to the center position.
Lightly spray a 15"x10"x1" jellyroll pan with a nonstick spray and line
with parchment paper. We also sprayed the parchment paper lightly with the
nonstick coating as a little added insurance. Sift flour with baking powder
and salt and set aside. 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 12 minutes more or until very thick. Gently, but
thoroughly, fold in the flour mixture. Melt the chocolate in a small
saucepan over low heat. Combine the 2 Tbsp of water with the Kahlua,
liqueur of your choice, or additional 2 Tbsp of water, with the remaining 2
Tbsp sugar and the baking soda, then gradually stir into the melted
chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture
into batter and pour into the prepared pan. Bake 1820 minutes or until a
wooden pick inserted in center of cake comes out clean. Lightly sift an
even layer of confectioners sugar over a cloth napkin or tea towel (do not
use terrycloth) and flip cake out of its pan onto the prepared cloth as
soon as it comes from the oven. Immediately, but 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.

FOR THE FILLING AND FROSTING: Melt the chocolate over low heat until
smooth. Remove from heat and cool slightly. Beat the cream cheese with the
confectioners sugar until smooth, then blend in the Kahlua, liqueur of your
choice (to match the flavor in the cake), or the vanilla extract and the
melted and cooled chocolate. 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
"treerings" of a cut log. Garnish log with white chocolate leaves and
fresh raspberries just before serving.

NOTES : A classic holiday cake that is so rich, it makes you feel
absolutely decadent! Recipe by: Homemade Good News (Vol 16 No 4)

Posted to EATL Digest by Sean Coate swcoate@PEGANET.COM on Dec 16, 1997