Punky’s Chocolate Yule Log

Punky’s Chocolate Yule Log

INGREDIENTS

6 oz. – Eggs, room temp.
6 oz. – Sugar
2 oz. – Water, warm
1t- Vanilla
4oz. – All-purpose flour
1 ½ t- Cocoa
1 ¼ t- Baking powder

METHOD

Combine eggs and sugar in a mixer bowl. Whip 5-7 minutes or until light and lemon-colored.
With mixer on low, slowly add water and vanilla.
Sift flour, cocoa, and powder three times. Fold into egg mixture.
Line a ½ sheet pan with greased parchment paper or silpat. Spread batter evenly.
Bake at 350 degrees F for 8-12 minutes, or until just lightly baked.
Cool a few minutes, then place a parchment on top of cake and invert. Remove bottom parchment or silpat, then invert back to cooling rack, right side up.
Cool totally before filling.

Meringue Mushrooms

METHOD

Whip 2.5 ounces egg whites slowly adding 5 ounces of sugar.
Whip on high to firm peaks.
Pipe tops and stems onto parchment-line ½ sheet pan.
Bake 200 degrees F 35-40 minutes or until firm without color.

Ganache

INGREDIENTS

8 oz. – Dark chocolate, 53-65%
6 oz. – Heavy cream

METHOD

Chop chocolate. Set aside in a bowl.
Bring cream to a boil. Pour over chocolate. Stir to melt.
Store in the frig or freezer.

Swiss Meringue Buttercream

INGREDIENTS

6 oz. – Sugar
4oz. – egg whites
8 oz. – Unsalted butter, VERY SOFT
1 t- Vanilla

METHOD

In a double boiler, heat sugar and whites to 160 degrees, stirring.
Place in a mixer. Whip on high until meringue is firm and COLD.
Gradually add butter and flavors.
Store in the frig or freezer.

ASSEMBLY

Fill with a batch of Swiss meringue buttercream, leaving about a cup out.
Roll up on the long side, using the parchment paper to roll it tight and even. Cover and chill to set icing.
Add 2-3 ounces of ganache to remaining buttercream for the outer icing.
Remove cake from refrigerator; trim both ends then cut a third off at an angle. Place it next to the log to form a branch. Ice the cake with the chocolate buttercream.
Garnish as desired.

Punky’s Chocolate Yule Log

Comments

comments