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Elegant Chocolate Log

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

20 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
3 ¼ cups powdered sugar
sifted
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5 tablespoons all-purpose flour
sifted
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½ teaspoon salt
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5 tablespoons cocoa powder
baking
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6 large eggs
separated
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¼ teaspoon cream of tartar
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1 ¼ teaspoons vanilla extract
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1 tablespoon water
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1 ounce unsweetened chocolate
melted and cooled
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12 marshmallows
cut up
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1 cup heavy whipping cream
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2 tablespoons sugar
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¼ cup pecans
chopped
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light cream (half&half)
* Camera

Ingredients

Amount Measure Ingredient Features
769 ml powdered sugar
sifted
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0.3 cup and 1 tablespoon all-purpose flour
sifted
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2.5 ml salt
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75 ml cocoa powder
baking
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6 large eggs
separated
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1.3 ml cream of tartar
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6.3 ml vanilla extract
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15 ml water
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28.9 ml/g unsweetened chocolate
melted and cooled
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12 each marshmallows
cut up
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237 ml heavy whipping cream
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3E+1 ml sugar
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59 ml pecans
chopped
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1 x light cream (half&half)
* Camera

Directions

Sift together 1¼ cup confectioners sugar, flour, salt and cocoa 3 times.

Set aside.

Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed.

Set aside.

Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed.

Beat in vanilla and water.

Blend in dry ingredients, beating well.

Fold in beaten egg whites.

Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan.

Bake in 375℉ (190℃) F oven 15 to 20 minutes or until cake tests done.

Meanwhile, lightly dust a clean dish towel with confectioners sugar.

Loosen cake around edges with spatula and invert cake on towel.

Lift off pan and carefully peel off paper.

With a sharp knife, cut off crisp edges.

Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel.

Continue rolling cake, using towel as aid.

Let cake cool in towel on rack.

Whip heavy cream in bowl until thickened, using electric mixer at high speed.

Add sugar, beating until soft peaks form.

Fold in marshmallows. Unroll cake.

Spread with cream mixture.

Reroll (without towel).

Combine cooled chocolate and 2 cups confectioners sugar in bowl.

Add enough light cream to make a frosting of spreading consistency.

Spread over cake roll.

Sprinkle with pecans.

Refrigerate until serving time.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 102g (3.6 oz)
Amount per Serving
Calories 30944% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 160mg 53%
Sodium 170mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 10% Vitamin C 0%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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