Chocolate and Vanilla Yule Log
- 1/2 cup all-purpose flour*
- 4 tablespoons cocoa powder
- 1 teaspoon baking powder
- 4 large eggs
- 3 large egg yolks
- 1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 3 large egg whites (no egg yolk traces)
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup water
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup liquor such as dark rum, Amaretto, Grand Marnier or concentrated orange juice
- 1 1/2 cups (3 sticks) very soft butter
- 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- Pinch salt
- 1cup evaporated milk, room temperature
- 2 teaspoons vanilla extract
Pecan Praline Topping/Sauce
- 1/2 cup firmly packed Imperial Sugar Light Brown Sugar
- 3/4 cup whipping cream
- 1/4 cup (1/2 stick) butter
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 cups pecan halves
- 8 ounce premium white chocolate
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 410°F. Line a 10 x 15 inch jelly roll pan with parchment paper. Butter parchment paper and dust evenly with additional flour. Shake off excess flour and set aside.
- Sift flour, cocoa powder, and baking powder together. Set aside.
- Using a stand or hand held mixer whisk eggs and yolks until combined. Add first listed sugar and whip until mixture is very light and foamy (like hair mousse) at least 12 minutes. Add vanilla extract and salt.
- Stop whipping. Using a rubber spatula, fold 1/3 of flour/cocoa mixture delicately into whipped ingredients. When nearly combined add remaining flour/cocoa mixture and combine.
- In a clean bowl, whip together egg whites and second listed sugar to soft peaks. Fold into above using a spatula.
- Using a metal cake spatula, spread mixture onto prepared pan and place in oven for about 10-11 minutes. Cake is done when it slightly shrinks away from edges and or bounces back when lightly pressed with a finger.
- Flip cake upside down onto a sheet of parchment or kitchen towel, leaving the jelly roll pan on top of it.
- In a saucepan bring sugar and water to a full boil. Pour in a cold bowl and place in freezer until completely cold. Add liquor or juice; set aside.
- For chocolate curls: Place a marble pastry board* in a freezer for one hour or more.
- Meanwhile, prepare buttercream. Preferably in a stand mixer cream soft butter and sugar until light and fluffy. Mix at least 3 minutes.
- Add salt and gradually add evaporated milk in 2-3 tablespoon amounts mixing at least a minute before adding more. Add vanilla extract. If desired, a lighter buttercream can be obtained by adding another 1/4 cup evaporated milk. (NOTE: If the butter and evaporated milk are not both at room temperature, the buttercream may have a curdled appearance. If this happens, you can slightly warm the buttercream mixture. To do this, either set the bottom of the bowl in lukewarm water for a few seconds and stir or whisk well, or using a hair dryer you can gently warm the outside of the bowl while continuing to mix. In no time the cream will become glossy and smooth.)
- Remove cake pan, peel away parchment paper. Brush liquor syrup evenly onto surface of cake.
- Spread 2/3 of buttercream evenly onto cake.
- Starting on narrow (10 inch) side of cake, roll cake into a cylinder. Place on a serving tray and place in refrigerator.
- Meanwhile prepare chocolate curls. Read following steps before starting: Chop chocolate in small pieces and place in a microwave oven proof bowl. Melt chocolate in 7 second increments in microwave, stir in between heating. Stop heating once chocolate is just melted.
- Have a metal cake spatula ready. Remove cold stone from freezer and rapidly pour about 4-6 tablespoons of melted chocolate on stone. Very quickly spread chocolate as thin as you can onto cold stone.
- Using your spatula lift up pieces of chocolate and roll and fold into curled shapes.
- Repeat with remaining chocolate. Make sure to wipe off any condensation on surface while making curls.
- Once all curls are made remove Yule log from the refrigerator. Spread remaining buttercream on surface. Place chocolate curls onto surface of cake.
- For pecan topping: In a saucepan bring all ingredients to a boil excluding pecans. Stir and boil for 5 minutes ensuring that mixture will not boil over. Remove from heat and add pecan halves, set aside to cool.
- When pecan caramel sauce has cooled spoon it on the surface.
- Cake can be stored in refrigerator but remove from refrigerator at least 2 hours before serving.
*A large marble or high gloss ceramic tile works equally well. Be sure to clean thoroughly first.