Festive Chocolate Log (Print Version)
# Ingredients:
01 -
3/4 cup (98g) plain flour.
02 -
1/3 cup (38g) Hershey's Dark cocoa powder.
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 ready with parchment paper hanging over the sides. Warm up your oven to 350°F.
02 -
Combine the dry stuff first. Beat your egg yolks, sugar, sour cream, melted butter and vanilla together. Add this wet mix to your dry mix. Gently add your beaten egg whites.
03 -
Smooth the mix into your pan and bake for 10-12 mins until it bounces back when touched. While hot, roll it up with the parchment and let it cool down.
04 -
Beat the cream with sugar and vanilla. Mix in mascarpone until it's nice and firm.
05 -
Gently unroll your cake, spread your creamy filling all over, then roll it back up without the paper. Stick it in the fridge for an hour.
06 -
Dump hot cream on your chocolate chunks, wait a bit, then stir until smooth. Let it cool down and then whip it fluffy.
07 -
Slice a 3-inch piece at an angle, stick it to the side. Cover everything with your ganache and use a fork to make it look like tree bark.
# Notes:
01 -
Always roll your cake when it's still hot to avoid breaks.
02 -
Don't let the mascarpone get too warm, but it shouldn't be rock hard either.
03 -
You can make this two days before you need it.