Mocha Yule Log
14 servings
Active Time: 1 1/4 hours
Total Time: 2 1/4 hours (not including garnishes)
Nutrition Profile
Low calorie | Low sodium | Healthy weight
Chocolate Sponge Cake
5 large eggs
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1/2 cup whole-wheat pastry flour (see Tips)
1/2 cup cake flour, sifted
1/4 cup unsweetened cocoa powder, sifted
2/3 cup sugar
1/2 teaspoon salt
Filling & Frosting
2/3 cup agave nectar (see Tips)
1 tablespoon instant espresso powder or coffee granules
4 teaspoons dried egg whites (see Tips), reconstituted according to package
directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup brewed coffee, room temperature or cold
1/4 cup half-and-half
To prepare cake: Preheat oven to 350°F. Line the bottom of a large (12-by-16
1/2-inch) rimmed baking sheet (half sheet pan) with parchment paper; coat
the paper and pan sides with cooking spray. Place eggs (in the shell) in a
stand mixer bowl or large mixing bowl, add very warm tap water and set aside
to warm the eggs and bowl.
Melt butter in a small saucepan over medium-low heat, swirling occasionally,
until the white flecks of milk solids in the bottom of the pan start to turn
golden brown, 4 to 8 minutes. Scrape into a medium bowl. Let cool to room
temperature, then add 2 teaspoons vanilla. Set aside.
Meanwhile, whisk whole-wheat flour, cake flour and 1/4 cup cocoa in a medium
bowl; set aside.
Drain the water and break the eggs into the warmed mixing bowl. Add sugar
and 1/2 teaspoon salt and beat with an electric mixer on medium-high speed
until thick and pale light yellow, 5 to 15 minutes (depending on the power
of your mixer). To test if it’s beaten well enough, lift the beater from the
batter: as the batter falls off the beater into the bowl, it should mound
for a moment on the surface.
Gently fold the flour mixture into the egg mixture with a whisk, in two
additions, until just incorporated. Gently fold about 1 cup of the batter
into the reserved butter. Then gently fold the butter mixture into the bowl
of batter with a whisk until just incorporated, being careful not to overmix
Spread the batter evenly in the prepared baking sheet, spreading completely
to the sides.
Bake the cake until puffed and a toothpick inserted in the center comes out
with a few moist crumbs attached, 8 to 12 minutes. Cool in the pan on a
large wire rack for 10 minutes. Gently run a knife around the edges and turn
the cake out onto the rack; remove the parchment and let cool completely.
Once cool, cover with 2 overlapping pieces of plastic wrap and a clean, damp
kitchen towel to prevent it from drying out. (The cake can be held this way
for up to 4 hours before assembling the Yule Log.)
To prepare filling & frosting: Bring 2 inches of water to a simmer in the
bottom of a double boiler. (No double boiler? See Tips.) Combine agave
nectar, instant coffee, reconstituted egg whites, cream of tartar and 1/4
teaspoon salt in the top of the double boiler. Beat with an electric mixer
on medium speed until well combined, about 1 minute. Place over the
simmering water and beat on high speed until the frosting is glossy and has
the texture of very thick shaving cream, 5 to 10 minutes. Remove from the
heat and beat in 1 teaspoon vanilla until just combined.
Leaving the towel and plastic wrap over the cake, invert it onto a work
surface with a long edge nearest you. The towel will now be on the bottom,
with the plastic wrap directly beneath the cake. Combine coffee and
half-and-half in a small bowl. Brush the top of the cake with the coffee
mixture; let it soak in and continue brushing on more until all of it is
absorbed.
Spread about two-thirds of the frosting evenly over the cake. Using the
plastic wrap, lift the long edge and roll the cake into a log lengthwise.
Cut a 3 to 4-inch “branch” off one end at an angle. Place the longer log on
a serving platter, seam-side down. Use a little frosting to attach the
branch to the main log. Cover the cake and branch with the remaining
frosting. Make decorative ridges in the frosting with a fork to resemble
bark. Let the cake stand at room temperature for at least 30 minutes or up
to 2 hours. Or refrigerate, uncovered, for up to 1 day.
Just before serving, garnish the serving platter with Sugared Rosemary and
Meringue Mushrooms, if desired.
Tips & Notes
Make Ahead Tip: Prepare through Step 9 and hold at room temperature for up
to 2 hours or refrigerate, uncovered, for up to 1 day. | Equipment: 12-by-16
1/2-inch rimmed baking sheet
Tips: Whole-wheat pastry flour is milled from soft wheat. It contains less
gluten-forming potential than regular whole-wheat flour and helps ensure a
tender result in delicate baked goods while providing the nutritional
benefits of whole grains. Find it at large supermarkets and natural-foods
stores.
Agave syrup or nectar is the naturally sweet juice extracted from the agave
plant. It has a lower glycemic index and is lower in calories than table
sugar, but is even sweeter. Use it in moderation when substituting for table
sugar. Look for it near other sweeteners in large supermarkets and natural
foods stores.
Pasteurized dried egg whites are a wise choice in recipes that call for
uncooked egg whites. Look for brands like Just Whites in the baking or
natural-foods section of most supermarkets. Reconstitute according to
package directions or the recipe.
To improvise a double boiler, bring 2 inches of water to a simmer in a large
saucepan; set a medium or large metal bowl over the simmering water. Allow
at least an inch between the water and the bottom of the bowl.
Nutrition
Per serving: 178 calories; 5 g fat ( 3 g sat , 2 g mono ); 75 mg cholesterol
30 g carbohydrates; 22 g added sugars; 4 g protein; 1 g fiber; 161 mg
sodium; 89 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 carbohydrate (other), 1 fat
Prettypinkbutterfly
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