Can u give me a recipie?!


Question: can someone please give me the recipie to christmas chocolate log


Answers: can someone please give me the recipie to christmas chocolate log

YULE LOG CAKE

CAKE:

3/4 c. sifted cake flour
1/4 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. vanilla extract
3 eggs
3/4 c. sugar
3 tbsp. water

FILLING;
2 egg yolks
2 tbsp. sugar
1 tsp. cornstarch
1/2 c. light cream
3/4 c. unsalted butter
1 c. confectioners' sugar
1 tsp. instant coffee
1 tsp. vanilla
1 c. finely chopped nuts

FROSTING:

3/4 c. semi-sweet chocolate pieces
3 tbsp. unsalted butter
1 tbsp. cream

Grease a 15"x10"x1" jelly roll pan; line bottom with wax paper, which has been greased. Sift flour, cocoa and baking powder into small bowl. In medium sized mixing bowl, beat eggs with electric mixer until thick and creamy. Add sugar gradually, beating until very thick. Add vanilla and water; fold in flour mixture.
Spread batter in pan. Bake in 375 degree oven for 12 minutes or until center springs back lightly when touched. Loosen cake around edges with small spatula; invert pan onto a clean towel which has been dusted with confectioners' sugar. Peel off wax paper. Roll up cake in towel. Place on wire rack, seam side down; cool. Prepare the filling and spread on cake as directed. Chill cake overnight then frost as directed.

FILLING: Mix egg yolks, sugar and cornstarch in small saucepan; blend in cream. Cook over medium heat, stirring constantly until mixture comes to a boil. Cool and chill. In mixing bowl, beat butter with electric mixer until soft and smooth. Beat in confectioners' sugar until smooth. Mix instant coffee with vanilla and add to sugar mixture. Add custard a spoonful at a time, beating constantly until light and fluffy; add nuts.

Unroll cake, spread with 2/3 of filling. Roll up cake. Place seam side down on cookie sheet. Spread with rest of filling mixture; chill overnight then frost.

FROSTING: Melt chocolate pieces, butter and cream over hot water, stirring until smooth. Let stand 5 minutes; quickly spread over roll. Score lightly with fork tines for textured effect. Chill cake overnight; keep chilled until serving time.

BUCHE DE NOEL (YULE LOG)

4 eggs, beaten separated
1/2 c. Ghirardelli ground chocolate
2/3 c. sugar
1/4 c. cake flour, sifted with a pinch of salt
1 tsp. vanilla

Grease a large shallow pan (jelly roll pan) and line with wax paper. Set oven at 400 degrees. Beat egg whites until foamy, slowly add sugar and beat until stiff. Fold in flour and salt. Mix chocolate, vanilla and beaten egg yolks. Gently and quickly fold the 2 mixtures together. Spread over pan-quickly into oven 10 to 12 minutes. Turn out onto a towel dredged with powdered sugar. Fold into a loose roll. When cool, spread with whipped cream and re-roll.

hope these help. enjoy.

Home: Holiday Favorites < Previous Recipe Next Recipe >


Yule Log
I would always make this yule log for New Year's Day dinner. The recipe is long, but it's easy to make and looks very impressive. Oh, and it tastes good too!

Ingredients:
Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water


Filling:
1/2 pint whipped cream
2 tablespoons icing (confectioners') sugar
1 teaspoon vanilla


Icing:
1/3 cup butter
2 cups icing (confectioners') sugar
1/4 cup cocoa
2 tablespoons milk
1/2 teaspoon vanilla



Directions:
Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.


Mix flour, soda, and salt together.


Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes.


Gradually add the sugar, and beat until thick.


Melt the chocolate and water together, and add to the egg mixture.


Fold in the dry ingredients, and mix gently but thoroughly.


Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched.


Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.


Remove waxed paper, and trim of any crisp edges of the cake.


Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.


Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.


Unroll the cake when cool, and spread the top with the whip cream.


Re-roll, without the towel.


Cut a thin slice off of each end of the roll, to make them even.


Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.


Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side.


Ice the entire cake with the icing, including the ends and the bumps.


Run a fork along the icing so that it resembles tree bark

Christmas chocolate log is dark, delicious and dangerously addictive


Servings: 10-12
Level of difficulty: Intermediate
Preparation Time: 30 minutes
Cooking Time: 15 minutes, , including melting chocolate
Ingredients
4 large eggs
100g caster sugar
65g self-raising flour
40g Cocoa powder
For the chocolate icing and topping:
275g plain chocolate, broken into small pieces
450ml double cream
4 tbsp apricot jam, melted
icing sugar, for dusting
holly and red berries, to garnish

have you searched the web for recipes.

go to:

http://uktv.co.uk/food/recipe/aid/514497

-or-

http://www.santas.net/christmaschocolate...

-or-

http://www.foodnetwork.com/food/recipes/...

-or-

http://www.cdkitchen.com/recipes/recs/15...

good luck!

Buy a chocolate swiss roll.
Cream some butter and cocoa powder together with some icing sugar to taste.
coat the swiss roll with the chocolate mixture.
add decorations like a toy robin and plastic holly then dredge icing sugar over the top.
Voilla!
Svery nice!!!

Buy one from M&S, squash it a bit to give it a 'homemade look' sift with a bit of icing sugar and voila! Your frinds and family will be amazed by your culinary skills!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources