French Yule Log

Preparation:  10 min. Cooking: 45 min. Total: 55 min.
Recipe photo
  • 4 eggs , divided.
  • 3/4 Cup granulated sugar , divided.
  • 3/4 Cup blanched almonds
  • 4 Tbsp all purpose flour
  • 4 Tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 Tbsp water
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • creamy cocoa log . frosting (recipe follows).
  • 4 Tbsp powdered sugar
  • 1 1/2 Pint whipped cream
  • 2 1/2 Cup chocolate frosting
  • 1 1/2 Pint whipped cream
Heat oven to 350 ℉. Line 5x10 inch jelly-roll pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.

Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 cup granulated sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.

Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup granulated sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly in prepared pan.

Bake 16 to 18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely. Cut into four equal rectangles.
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Prepare WHIPPED CREAM FILLING
Makes about 3 cup filling

1.5 cup cold whipping cream
1/3 cup powdered sugar
1 tsp vanilla extract

Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff.
Immediately fill and assemble cake layers. Place one cake layer on serving plate. Spread one-third filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting.
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Prepare CREAMY COCOA LOG FROSTING
Makes 2.5 cup frosting

3.5 cup powdered sugar
1/2 cup HERSHEY'S Cocoa
1 stick butter or margarine, softened
2 tbsp light corn syrup
2 tsp vanilla extract
1/3 cup milk

Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency. Generously frost sides and top of cake loaf. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and chocolate leaves, if desired. Cover; refrigerate leftover dessert.
Calories
510 Cal
Fat
26 g
Carbs
67 g
Protein
6.6 g
Fiber
2.2 g
Sugar
57 g
Cholesterol
94 mg
Sodium
330 mg


Nutrients

Fiber     2.2 g
Fat     26 g
Sugar     57 g
Carbs     67 g
Protein     6.6 g
Calories     510 Cal

Fats

Fat, Poly     3.3 g
Fat, Mono     12 g
Fat, Sat     9.2 g
Fat, Trans     0.1 g
Fat, Percent     46 %

Vitamins

Vitamin, K     1.4 mcg     1.2 %
Vitamin, A     310 IU     10 %
Vitamin, B12     0.2 mcg     10 %
Niacin     0.6 mg     4 %
Riboflavin     0.2 mg     15 %
Vitamin, C     0 mg     0 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0.1 mg     3.4 %
Vitamin, E     3.7 mg     25 %
Panto, Acid     0.4 mg     7.2 %
Choline     53 mg     9.7 %
Thiamin     0.1 mg     5.9 %

Minerals

Calcium     73 mcg     7.3 %
Phosphorus     170 mg     25 %
Magnesium     55 mg     13 %
Copper     0.3 mcg     36 %
Fluoride     5.6 mcg     140 %
Zinc     0.9 mg     8.5 %
Cholesterol     94 mg     0.3 %
Sodium     330 mg     22 %
Selenium     7 mcg     13 %
Manganese     0.5 mg     6.6 %
Potassium     300 mg     6.4 %
Iron     1.9 mg     24 %