tart, and oh-so-chocolatey

Get ready to dazzle your guests with this Festive Raspberry and Chocolate Ganache Yule Log. Perfectly sweet,
tart, and oh-so-chocolatey!

6 large eggs, separated
1 cup granulated sugar, divided
1/2 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup milk
1 cup heavy cream
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 cup raspberry jam
3/4 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Fresh raspberries for garnish
Icing sugar for dusting

Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, beat egg yolks and 1/2 cup sugar until light and fluffy. In another bowl, sift together flour, cocoa powder, baking powder, and salt.
In a third bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
Fold the egg yolk mixture into the egg whites. Gently fold in the dry ingredients. Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes or until the cake springs back when touched.
Immediately turn out onto a clean kitchen towel dusted with confectioners’ sugar. Roll up cake and towel together, starting with the narrow end. Cool on a wire rack.
For the filling, whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Unroll the cake and spread with raspberry jam, then the whipped cream. Roll up again without the towel.
For the ganache, heat cream until it begins to simmer, then pour over chocolate. Let sit for 1 minute, then stir until smooth. Cool slightly.
Pour ganache over the rolled cake. Use a fork to create bark-like ridges. Chill until set. Garnish with fresh raspberries and dust with icing sugar before serving.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes | Kcal: 590 kcal | Servings: 8#sweettooth

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