Chocolate Log Roll Food

YULE CHOCOLATE LOG

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
• Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
• Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
• Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
• To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
• Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
• Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.

CHOCOLATE YULE LOG

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

CRISPY CHOCOLATE LOG

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

CHOCOLATE SWISS ROLL CAKE (REGULAR & MINI)

Steps:

• Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
• Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
• Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
• Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
• As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
• Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if unrolled while cold.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
• Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator as you prepare the ganache.
• Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted.
• Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
• Cover leftover cake and store in the refrigerator for up to 3 days.

CHOCOLATE YULE LOG

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

YULE LOG CAKE

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
• In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
• Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
• Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
• Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

YUMMY CHOCOLATE LOG

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 23 x 32cm Swiss roll tin with baking parchment. Beat the eggs and golden caster sugar together with an electric whisk for about 8 mins until thick and creamy.
• Mix the flour, cocoa powder and baking powder together, then sift onto the egg mixture. Fold in very carefully, then pour into the tin. Tip the tin from side to side to spread the mixture into the corners. Bake for 10 mins.
• Lay a sheet of baking parchment on a work surface. When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from its longest edge with the paper inside. Leave to cool.
• To make the icing, melt the butter and dark chocolate together in a bowl over a pan of hot water. Take from the heat and stir in the golden syrup and 5 tbsp double cream. Beat in the icing sugar until smooth.
• Whisk the remaining double cream until it holds its shape. Unravel the cake, spread the cream over the top, scatter over the crushed extra strong mints, if using, then carefully roll up again into a log.
• Cut a thick diagonal slice from one end of the log. Lift the log on to a plate, then arrange the slice on the side with the diagonal cut against the cake to make a branch. Spread the icing over the log and branch (don't cover the ends), then use a fork to mark the icing to give the effect of tree bark. Scatter with unsifted icing sugar to resemble snow, and decorate with holly.

CHOCOLATE DECADENCE YULE LOG

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
• In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
• Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
• Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
• For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
• Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.

CLASSIC YULE LOG

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly spray a 12-x 17-inch sheet pan with non-stick vegetable oil spray and place a sheet of parchment paper on top.
• In a medium bowl, sift together the cake flour and cocoa powder.
• Add the baking powder, baking soda, and salt. Whisk to combine and set aside.
• Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium speed until frothy.
• Slowly add the sugar to incorporate, then turn the speed to high and continue whisking until you get medium-stiff peaks.
• Whisk the egg yolks in a separate bowl, Using a rubber spatula, fold the yolks into the whipped egg whites until almost fully incorporated.
• Add half of the dry ingredients into the eggs and fold in using large strokes to prevent deflating the batter.
• While the mixture is still streaky, add the remainder of the dry ingredients and fold until everything is fully incorporated. Do not over mix.
• Spread the batter onto the prepared sheet pan using a large offset spatula, making it as even as possible.
• Bake for 7 to 10 minutes, or until the cake springs back to the touch.
• Gather the ingredients.
• Place the chocolate chunks in a microwave-safe bowl and heat at 45-second increments until it is almost completely melted. Stir the chocolate and allow the residual heat to finish melting any remaining chunks. Set aside.
• In a small pot place 1 1/4 cups sugar and the water and stir to combine. Wet your fingers to wipe any sugar crystals off the sides of the pot.
• Place over medium-high heat and let cook until the sugar syrup reaches 238 F. Do not stir the syrup while it is cooking, this will cause the sugar to crystalize.
• In the meantime, place the egg whites and salt into a mixer bowl fitted with the whisk attachment. Whisk on medium speed until the whites become frothy.
• Slowly add 1/4 cup sugar until fully combined. Turn the speed up to high and continue to whisk until medium-stiff peaks form. Turn off the mixer and wait for the sugar syrup to reach temperature.
• When the sugar syrup reaches 238 F, remove the pot from heat and turn the mixer back on low speed. Slowly pour the sugar syrup down the side of the mixing bowl until fully incorporated.
• Turn the speed to medium-high and continue to whisk until it has doubled in size and the bowl is no longer warm.
• Turn the speed back down to medium and slowly add in the butter chunks until smooth.
• Lower the speed and slowly pour in the melted chocolate and mix until everything comes together into a beautiful silky smooth buttercream.
• Gather the ingredients.
• Make a simple syrup. Heat the water and sugar together in a small pot over medium heat and stir until dissolved. Remove from the heat and stir in the orange liqueur if using. Set aside.
• Use a small paring knife to loosen the sides of the cake from the pan. Flip the pan over onto a cutting board to release the cake.
• Peel the parchment paper off the bottom of the cake and place a new piece of parchment on top. Make sure the parchment paper is larger than the cake itself-this will make it easier to roll.
• Pick up the cutting board and flip the cake onto a clean work surface. The large parchment should now be on the bottom with the cake on top.
• Using a pastry brush, brush the simple syrup all over the top of the cake. This will keep the cake moist.
• Using a large offset spatula, spread 1/2-inch of chocolate buttercream over the cake in a smooth even layer.
• With the short side of the cake facing you, start rolling the cake away from you, pulling it tight with each turn. When you get to the end, leave the seam on the bottom.
• Cut 2 inches off one end of the rolled-up roulade and slice a little off the other side to make the end even. The 2-inch piece will be used for a log stump.
• Place the roll on a serving platter and use the offset spatula to spread the remaining buttercream all over to cover the log. Make sure to reserve some to cover the stump.
• Place the stump on top of the cake and cover with the remaining buttercream. (You can use the buttercream as glue to help the stump "stick" to the log or use toothpicks to help keep the stump in place.) Let chill in the fridge for at least 1 hour.
• Remove from the fridge and use a fork to scrape wood grain designs all over the log. Use a chopstick or something pointy to carve a spiral on the ends of the log. If desired, decorate with meringue mushrooms , marzipan or fondant holly leaves, and a dusting of powdered sugar.

YULE LOG CAKE (BûCHE DE NOëL)

Steps:

• Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You'll use the parchment paper later to lift the cake out of the pan and roll it up. 2.
• Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. 3
• In a large bowl, combine the egg yolks and sugar and whisk together until well combined. 4
• Add the sour cream, melted butter and vanilla extract and whisk together until well combined. 5
• Add the dry ingredients and gently whisk together until well combined, then set aside. 6
• Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. 7
• Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. 8
• Add the remaining egg whites and gently fold together until well combined. 9
• Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean. 1
• . Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter. 1
• . While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely. 1
• . When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form. 1
• . Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. 1
• . Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls. 1
• . Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. 1
• . Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. 1
• . When you're read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate. 1
• . Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don't want it too warm/thin), then transfer to a large mixer bowl. 19.
• Whip on high speed until lightened in color and thick enough to spread. 20.
• To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal. 21.
• Use some of the chocolate ganache to attache the small log to the side of the larger log. 22.
• Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired. 23.
• Refrigerate the cake until ready to serve.

MAKE THIS YULE LOG RECIPE FOR CHRISTMAS

Steps:

• For the cake: Preheat the oven to 350˚. Butter a 12-by-17- inch rimmed baking sheet. Line with parchment paper, leaving an overhang on all sides. Butter the parchment.
• Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until frothy. Add 1/4 cup granulated sugar and beat on high speed until stiff, glossy peaks form, about 2 minutes.
• Sift together the flour, cocoa powder and baking powder in a medium bowl. In a separate large bowl, combine the egg yolks, the remaining 1/2 cup sugar and the vanilla. Beat on high speed until thick and creamy, 3 to 4 minutes. Beat in the melted butter and coffee until combined.
• Add the flour mixture to the yolk mixture and beat on low speed until well combined. Fold a spoonful of the beaten egg whites into the batter until no streaks remain. Gently fold in the remaining egg whites until combined.
• Transfer the batter to the prepared pan, gently nudging the batter so it fills the corners. Give the pan a little shimmy to even it out. Bake until the top just starts to spring back when gently pressed, 10 to 12 minutes (the top might still feel a little tacky). Do not overbake or the cake will crack.
• Place a clean dish towel on a large wire rack. Dust with 2 tablespoons powdered sugar. While the cake is still hot, loosen the edges from the pan, then turn out the cake onto the towel; carefully remove the parchment. Dust the top with the remaining 2 tablespoons powdered sugar.
• Starting at one of the long sides, use the towel to tightly roll up the cake with the towel inside. Position the cake seam-side down and let cool about 1 hour.
• For the filling: Beat the cream cheese in a large bowl with a mixer on low speed until just smooth. Add the powdered sugar and beat until smooth, about 1 minute. Gradually beat in the heavy cream 1/4 cup at a time, making sure the mixture is smooth before adding more cream. Increase the speed to medium high and beat until stiff peaks form, 2 to 4 minutes. Add the vanilla and beat for a few more seconds, just to combine.
• Carefully unroll the cooled cake and spread evenly with the filling, leaving a 1/4- to 1/2-inch border on all sides. Re-roll the cake, using the towel to help you. Cover the cake roll with parchment paper and then tightly wrap in plastic wrap. Chill for at least 2 hours.
• Meanwhile, for the frosting: Put the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a saucepan, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Let thicken at room temperature until spreadable, about 2 hours.
• Unwrap the cake on a cutting board. Cut off one-fourth of the cake on a sharp diagonal for the branch. Position the branch against the remaining cake roll on a platter. Cover the cake with the frosting using an offset spatula, then drag a fork through the frosting to create a bark-like texture. Garnish with rosemary sprigs and pomegranate seeds.

CHOCOLATE SWISS ROLL CAKE

Steps:

• To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 5-10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5-6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

CHOCOLATE ROLL

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
• Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
• Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
• Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
• Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
• Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
• Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
• Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
• Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
• When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CHOCOLATE CREAM ROLL

Steps:

• Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
• Grease paper; set aside.
• Stir together cocoa and flour until well blended; set aside.
• In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
• Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
• Fold cocoa mixture and vanilla into egg mixture until well blended.
• Pour batter into prepared pan and spread evenly.
• Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on rack 5 minutes.
• Loosen edges of cake with thin-bladed spatula.
• Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
• Peel off paper.
• Starting at short end, roll up cake and towel as for jelly roll.
• Cool on rack.
• Unroll.
• Spread cake with cream filling.
• Reroll without towel.
• Place on platter and frost with Thin Chocolate Glaze.
• Chill several hours or overnight.
• Garnish with dollops of whipped cream or pistachios.
• CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
• THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
• Spread thinly over roll.

NO BAKE CHOCOLATE BISCUIT LOG RECIPE

Steps:

• Crush biscuits roughly in a bowl and set aside.
• Take butter in a pan and melt it down. Pour in milk and cocoa powder. Mix that well.
• Now add in sugar and mix till it is melted.
• Now add in chocolate pieces and stir till it is melted.
• Add in the biscuit pieces and mix well. till it gets together.
• Spread a parchment paper. spoon the mix over it. Now wrap it like a candy.
• Put this in fridge for 2 to 3 hours till set.
• Unwrap it and cut into slices.
• Serve.

FAST N' EASY CHOCOLATE CAKE ROLL

Steps:

• In a medium bow, combine flour, cocoa powder, cornstarch, baking soad, baking powder and salt.
• Mix well; set aside.
• In a separate bowl, using and electric mixer set on MEDIUM beat egg yolks and 1/4 cup sugar until fluffy.
• In a smaller bowl, using clean beaters, beat whites on high until foamy.
• Gradually add 1/2 cup sugar; beat til stiff but not dry.
• Fold 1/3 egg whites into egg yolk mixture.
• Alternately fold in remaining whites and flour mixture.
• Prepare a 15" x 10" jelly roll pan lined with wax paper and greased and floured beforehand.
• Poor batter in pan, smooth top.
• Bake in a preheated 350 degree oven until toothpick inserted in center comes out clean, about 15 minutes.
• Dust a clean tea cloth with remaining sugar.
• Turn cake out onto prepared cloth, remove wax paper and trim cake edges.
• Starting with a long side, tightly roll up cake with cloth.
• Transfer seamside down, to a wire rack to cool.
• Unroll cake; remove cloth.
• Spread cool whip and re-roll cake.
• Place seamside down on a plate and dust with confectionery sugar before serving.
• I add some chopped chocolate bits to the cool whip sometimes for a change.

CHOCOLATE BISCUIT LOG RECIPE

Steps:

• Place the cream in a pan over a medium heat and bring up to a simmer. Remove from heat and add the chocolate and stir. The chocolate will melt in the heat of the cream. Crumble in the biscuits and stir to combine thoroughly. Empty the chocolate mixture onto a shallow plate and allow to cool in the fridge for approximately 2hours.
• Once firmer to touch but still mouldable, empty the ganache onto a work surface and roll out into a long log shape. Roll this into a sheet of clingfilm, wrap it up and put back in the fridge for 30mins. Once ready to serve, unwrap and with a sharp knife slice into 1cm discs and serve.

DARK CHOCOLATE LOG ROLL

Steps:

• Preheat the oven to 350 degrees F. Dust a large sheet of aluminum foil with confectioners' sugar.
• Grease a jelly-roll pan with butter, and then line the bottom with parchment paper. In a medium bowl, mix the boxed cake mix with the oil, 1 cup water and eggs and until well blended. Scrape the batter into the prepared pan and spread evenly. Bake until a fork or toothpick inserted into the center of the cake comes out clean, about 20 minutes. While the cake is still hot, run a knife along the edges to release it from the pan. Immediately invert the cake onto the prepared sheet of aluminum foil. Let cool.
• Spread the cake with the red raspberry preserves and set aside.
• In a small saucepan, scald the heavy whipping cream. Remove from the heat and add the dark chocolate. Stir until all of the chocolate is melted. Let the mixture stand until spreadable. Spread over the cake. Immediately after, begin to roll up the cake starting at the long edge and use the foil to help roll and tighten the cake. Wrap the rolled cake tightly with plastic wrap. Refrigerate until firm, 2 to 3 hours.
• To serve unwrap and dust with confectioners' sugar.