6

Snow-Capped Chocolate Yule Log

Total Time
1 hr 55 min
Prep
1 hr 15 min
Cook
10 min
Serves
12
Difficulty
Moderate
Make sure to use Dutch process cocoa powder and not regular cocoa powder in this recipe.
Ingredients

cooking spray

5 spray(s)

semisweet chocolate

5 oz, divided

black coffee

2 Tbsp, brewed

white all-purpose flour

¼ cup(s)

unsweetened cocoa powder

¼ cup(s), Dutch process variety

table salt

¼ tsp

egg(s)

5 large, separated, at room temperature

cream of tartar

tsp

sugar

4 Tbsp, divided

vanilla extract

1 tsp

powdered sugar

2 Tbsp

part-skim ricotta cheese

½ cup(s)

light whipped topping

1½ cup(s)

vanlla meringue cookies

5 item(s), roughly crushed (about 7.5 g each)

peppermint hard candy

2 item(s), roughly smashed

Instructions

  1. Preheat oven to 375°F.
  2. Coat a 15 ½- X 10 ½- x 1-inch jelly-roll pan with cooking spray. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides; coat paper with cooking spray.
  3. Roughly chop 4 oz chocolate. In a small microwavable bowl, combine chopped chocolate and coffee. Microwave on High 20 seconds; stir until smooth. Set aside; let cool.
  4. In a medium bowl, sift together flour, cocoa powder and salt; set aside.
  5. In a large bowl, using an electric mixer on medium speed, beat egg whites and cream of tartar until foamy. Gradually add 2 Tbsp granulated sugar; beat until stiff peaks form, about 4 minutes. Set aside.
  6. In another large bowl, using an electric mixer on high speed, beat egg yolks, remaining 2 Tbsp granulated sugar and vanilla until pale yellow and mixture forms a ribbon when beaters are lifted, about 3 minutes.
  7. With a spatula, gently fold chocolate-coffee mixture into egg yolk mixture just until blended. Then gently fold 1/3 of beaten egg white mixture into bowl just until no streaks of whites remain; fold in remaining egg whites in two additions.
  8. Sift half of flour mixture over chocolate mixture; gently fold just until blended. Repeat with remaining flour mixture.
  9. Spoon batter into prepared pan; spread evenly. Bake until top springs back when lightly touched in center, about 10 minutes.
  10. Meanwhile, sift powdered sugar over a large clean kitchen towel on a flat surface: immediately invert hot cake over towel. Carefully peel off and discard parchment paper. Starting from a long side, gently roll up cake, jelly-roll style, using towel. Cool rolled cake on wire rack.
  11. While cake cools, puree ricotta in food processor; transfer to a large bowl and fold in whipped topping.
  12. Carefully unroll cake, leaving it on towel (cracking is okay). Spread with filling, leaving a 1-inch border on long side opposite you. Reroll cake and transfer to serving plate. (You can leave as one long log or cut off a “branch” as we did here.)
  13. In a small microwavable bowl, microwave remaining 1 oz chocolate on High for 20 seconds; stir until smooth. Drizzle melted chocolate evenly over cake; sprinkle with crushed cookies and candies. Slice into 12 pieces; serve.
  14. Serving size: 1 slice

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