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
  • 1/4 Cup all purpose flour
  • 1/4 Cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 Tbsp water
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • whipped cream filling (recipe follows)
  • creamy cocoa log frosting (recipe follows)
  • 4 Tbsp powdered sugar
  • 1 1/2 Pint whipped cream
  • 2 1/2 Cup chocolate frosting
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
470 Cal
Fat
23 g
Carbs
66 g
Protein
6.3 g
Fiber
2.4 g
Sugar
56 g
Cholesterol
83 mg
Sodium
310 mg


Nutrients

Fiber     2.4 g
Fat     23 g
Sugar     56 g
Carbs     66 g
Protein     6.3 g
Calories     470 Cal

Fats

Fat, Poly     3.1 g
Fat, Mono     11 g
Fat, Sat     7.1 g
Fat, Trans     0.1 g
Fat, Percent     43 %

Vitamins

Vitamin, K     1.2 mcg     1 %
Vitamin, A     210 IU     7 %
Vitamin, B12     0.2 mcg     8.3 %
Niacin     0.7 mg     4.4 %
Riboflavin     0.2 mg     14 %
Vitamin, C     0 mg     0 %
Vitamin, D     6.9 IU     1.2 %
Vitamin, B6     0 mg     3.1 %
Vitamin, E     3.6 mg     24 %
Panto, Acid     0.3 mg     6.4 %
Choline     51 mg     9.3 %
Thiamin     0.1 mg     6 %

Minerals

Calcium     59 mcg     5.9 %
Phosphorus     170 mg     24 %
Magnesium     56 mg     13 %
Copper     0.3 mcg     38 %
Fluoride     5.1 mcg     130 %
Zinc     0.9 mg     8.4 %
Cholesterol     83 mg     0.3 %
Sodium     310 mg     20 %
Selenium     7.2 mcg     13 %
Manganese     0.5 mg     7 %
Potassium     290 mg     6.1 %
Iron     2.1 mg     26 %