Recipe by BOOK_WORM
"A classic holiday cake that is so rich, it makes you feel absolutely decadent! You roll it up jelly roll style, and then decorate it to look like a log."
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2 (1 ounce) squares
confectioners' sugar for dusting
4 (1 ounce) squares
semisweet baking chocolate
1 (8 ounce) package
cream cheese, softened
coffee flavored liqueur
Made this yesterday: easy and delicious!!
A few tips: To prevent the cake from breaking/cracking, you need to roll it up in the cloth IMMEDIATELY after taking it out of the oven! Also, the more you whip your eggs (I used a stand mixer on high for ~5 minutes), the lighter and fluffier your cake will be.
I used a recipe for chocolate silk frosting instead (from good housekeeping), so it wasn't as sweet as the cream cheese would have been... which I think was the right choice!
It actually got better the next day--the frosting kept the cake nice and moist, and after a night in the fridge the flavors were really well blended.
Just use cream or butter cream and have a really good yule log you can enjoy,keep the cream cheese for bagels and cheese cake.
Although I was pretty happy with the overall taste of this dessert and it got rave reviews, I probably won't make it again for a long time. The rolling part of the cake was very difficult and my "log" ended up looking rather beat up. However, the frosting covered it up enough to make it look presentable and all of my friends loved it!
This was exactly what I've been looking for for years. We traditionnally have a buche (or yule log) for Christmas, and I've tried many recipes before I reached what I was expecting with this one. It is so easy too. It took me less than one hour to have this one ready on my serving plate (if not for refrigeration time, of course). I used Bailey's as coffee liqueur, and its taste came out fine.
This was awesome! I decided to fill the cake with all the frosting since it was a "to go" dessert~traveled well this way. The next time I made it I added Razzamatazz~cheaper then Chambord~instead of coffee liquior~turned out great. I might also just make a cream cheese filling like I do for my pumpkin rolls and sprinkle crushed peppermint candies over the cream cheese before rerolling! Or add cream de menthe and add the candies. The combinations are endless!
Thanks for a great recipe :) I love the "wow" responses!!!
Very good! Looked sooo pretty. I used brewed coffee instead of coffee liqueur, and it still had a lovely flavor. Thanks!!
All I can say is "WOW!" I made this for our Christmas Day dinner, and it knocked people out! Chocolaty and creamy, truly decadent! (I garnished with the Meringue Mushrooms from this site, also a "keeper" recipe."
This was a multi-step recipe and the mistake I made was to roll the cake too late making it crack. The filling and frosting was too sweet and a bit runny with the chocolate coagulating into pieces. For an easy to make and use frosting recipe, the Sturdy Whipped Cream Frosting on this site is perfect with cocoa added to your taste one tablespoon at a time. It fixed all of the cracks and the cake looked and tasted great. Also, use a fork to make the log marks on the cake. With these changes, it is just like the French restaurant's yule log where I used to work. You don't need to use the liqueur; it's fine without it. Nobody knew the difference at the restaurant.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Decadence Yule Log
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 127
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