Christmas Yule Log

Submitted by: Melissa Hammond	Country: Canada
Category: Home/Cakes & Muffins
Quantity: 10 servings	Preparation time: 0:30 hr. Cooking time: 0:12 hr.

Ingredients

Sponge Cake
1/4 cup	unsalted butter, melted	60 mL
5	large eggs, at room temperature	5
1 cup	granulated sugar	250 mL
1 tsp	vanilla extract	5 mL
1 cup	all-purpose flour, sifted	250 mL
Frosting
12 oz	bittersweet chocolate, coarsely chopped	340 g
1-3/4 cups	whipping cream	400 mL
2 tbsp	unsalted butter, cut into pieces	30 mL
1-1/2 tsp	vanilla extract	7 mL
Filling
4 oz	bittersweet chocolate, coarsely chopped	115 g
2 tbsp	unsalted butter, cut into pieces	30 mL
1 cup + 2 tbsp	whipping cream	250 mL + 30 mL
2 tbsp	granulated sugar	30 mL
3/4 tsp	vanilla extract	3 mL

Directions

Sponge Cake

Preheat oven to 350°F/180°C. Butter 15- x 10-in (2 L) jelly roll pan; line with parchment paper, waxed paper or foil. Butter again and dust lightly with flour. Set aside.

Pour melted butter into small bowl.

In large bowl, combine eggs, granulated sugar, and vanilla. Beat until mixture is pale and thick. Using rubber spatula, gradually fold in flour.

Add 1/2 cup/125 mL of batter to melted butter and gently stir until well blended. Fold butter mixture back into batter. Pour batter into prepared pan, spreading it evenly with the spatula.

Bake for approximately 12 minutes, until cake is golden brown and top springs back when touched. Let cool for a few minutes.

Sprinkle cake with a little icing sugar and cover with a tea towel. With an inverted baking sheet, turn cake over and carefully remove paper. Trim any crusty edges. Starting from long side, roll up cake in tea towel and let cool.

Frosting

In food processor, process chocolate until finely ground. In a medium saucepan, bring cream and butter just to a boil, stirring occasionally until butter is melted. Pour hot cream through feed tube and process just until chocolate is melted and mixture is smooth.

Transfer to a medium bowl and stir in vanilla. Let cool, stirring twice, then cover and refrigerate, stirring occasionally for a few hours, until thickened and spreadable.

Filling

Combine chocolate, butter, and 2 tbsp/30 mL of the cream in a small saucepan and heat over low heat, stirring frequently, until chocolate and butter are melted and mixture is smooth. Transfer to a medium bowl and let cool to room temperature.

In a large bowl, combine remaining 1 cup/250 mL cream, sugar, and vanilla and beat just until soft peaks form. Stir about 1/4 cup/50 mL of whipped cream into cooled chocolate mixture, then gradually fold in remaining cream.

Unroll the cake and spread filling evenly over cake. Starting from long side, roll up cake and place seam side down on a serving plate. Cover loosely and refrigerate until ready to frost cake.

To assemble cake, cut a small diagonal slice off one end and lay the slice, cut side up, slightly off center on top of cake. Frost cake, including ends, with chocolate frosting. Score with fork to resemble bark.

Cover and refrigerate before serving. Sprinkle with icing sugar, if desired.

Chef's Note

Traditional cake, always a hit during the holiday season.