Today has been a trial of nerves. This recipe has been tweaked until it works EVERY time. The original recipe was too frustrating.
3 eggs
3/4 c sugar
1/3 c water
1 tsp vanilla - LorAnn is the best
1 c flour
1/4 c cocoa
1 tsp baking powder
1/4 tsp salt
Directions below.
Whipped cream
1 c heavy cream
1 tsp vanilla
5 T powdered sugar or 4T granulated sugar
1/4 tsp xanthan gum (optional to stabilize the whipped cream)
Whip the cream, vanilla and sugar until it starts to thicken. Sprinkle the xanthan gum on top and continue to beat on medium until it holds stiff peaks. Do not overbeat.
Chocolate Frosting
2 oz unsweetened chocolate squares
1/2 c butter or margarine -- softened - 20 seconds on defrost in the microwave if it’s cold
2 tsp vanilla
2 c confectioner's sugar
2 tbsp milk - or 1 tbsp cream + 1 tbsp water
Whip all five ingredients until the frosting is fluffy.
Preheat oven to 375º. Line a 15x10x1 jelly-roll pan (smaller than a half sheet pan) with parchment paper, leaving a 2-inch overhang at each end of pan. In large bowl beat eggs until foamy; gradually add sugar and beat 10 more minutes. Stir in water and vanilla. Sift together flour, cocoa, baking powder and salt. Sift again into egg mixture and fold using a whisk, making sure to break up any powdery lumps. Spread in pan and bake 12-15 minutes or until pick comes out clean. Don't overbake.
Loosen edges and lift from pan by parchment ends and invert on a flour sack towel (not terry) sprinkled with powdered sugar. Remove parchment paper carefully. Cool 5 minutes, sprinkle with powdered sugar, then roll with towel in between. Cool. Unroll and spread with whipped cream and sprinkle nuts on cream. Re-roll without towel. Place on oval plate, put strips of parchment under each side and both ends of the log to keep the plate clean, then frost.
CHOCOLATE FROSTING: Melt chocolate in microwave 30 seconds at a time until it’s soft 2-2.5 minutes. (Doing it on a small piece of parchment paper makes is easier to scrape into the mixing bowl.) Cream butter until fluffy. Blend in chocolate and vanilla, beat in sugar and milk. This stuff is deadly. Try to get most of it on the Yule log. It’s OK to lick the beaters afterwards.
When you finish, carefully pull the parchment paper away at right angles from the log. If you're creative, draw bark lines or wood grains in the frosting with a toothpick or meat fork to make the log look a little more realistic. Cut in 1-inch slices. Chill.
This freezes well, but slice before freezing or the frosting will crack when you thaw it.
Hint: There's usually a little leftover frosting that you can spread between graham cracker squares for “grandkid” treats. Chill in an airtight container.
