Side Pannel
Chocolate Peppermint Log
Chocolate Peppermint Log
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Desserts
Ingredients List
- -----PAT DWIGANS -
- -FWDS07A-----
- 4 Eggs; separated
- 1/2 c Sugar +
- 1/3 c Sugar
- 1 ts Vanilla extract
- 1/2 c Flour
- 1/3 c Unsweetened cocoa
- 1/4 ts Baking powder
- 1/4 ts Baking soda
- 1/8 ts Salt
- 1/3 c Water
- -----PEPPERMINT FILLING-----
- 1 c Whipping cream
- 1/4 c Powdered sugar
- 1/4 c Peppermint candy; crushed
- 1/2 ts Peppermint extract
- Red food coloring
Directions
CHOCOLATE GLAZE
2 tb Margarine
2 tb Unsweetened cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla
Preheat oven to 375~; line a 15x10" jelly-roll pan with aluminum foil,
extending foil 1" over ends of pan. Generously grease foil. Mix egg whites
on high speed to soft peaks. Gradually beat in 1/2 cup sugar, beating until
stiff but not dry. In small mixter bowl on medium speed, beat egg yolks and
vanilla 3 minutes, gradually beat in remaining 1/3 cup sugar. Beat 2 more
minutes. Combine flour, cocoa, baking powder and soda and salt and add
alternately with water to egg yolk mixture, just until smooth. Gradually
fold in chocolate mixture into egg whites. Spread evenly into prepared pan.
Bake 12 minutes or until top springs back when lightly touched. Immediately
turn cake onto towel generously sprinkled with confectioners sugar. Peel
off foil; beginning at narow end, rull up cake with towel, jelly-roll
fashion. Cool thoroughly. Unroll cake remove towel; spread with peppermint
filling and top with chocolate glaze.
PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks.
Add powdered sugar, crushed hard peppermint candies or peppermint extract
and red food coloring, if desired. Beat until stiff.
CHOCOLATE GLAZE: In small saucepan over low heat, melt margarine; add
unsweetened cocoa and water, stirring until smooth. Do not boil. Remove
from heat, beat in powdered sugar and vanilla until smooth. Cool. Makes
about 1/2 cup.
2 tb Margarine
2 tb Unsweetened cocoa
2 tb Water
1 c Powdered sugar
1/2 ts Vanilla
Preheat oven to 375~; line a 15x10" jelly-roll pan with aluminum foil,
extending foil 1" over ends of pan. Generously grease foil. Mix egg whites
on high speed to soft peaks. Gradually beat in 1/2 cup sugar, beating until
stiff but not dry. In small mixter bowl on medium speed, beat egg yolks and
vanilla 3 minutes, gradually beat in remaining 1/3 cup sugar. Beat 2 more
minutes. Combine flour, cocoa, baking powder and soda and salt and add
alternately with water to egg yolk mixture, just until smooth. Gradually
fold in chocolate mixture into egg whites. Spread evenly into prepared pan.
Bake 12 minutes or until top springs back when lightly touched. Immediately
turn cake onto towel generously sprinkled with confectioners sugar. Peel
off foil; beginning at narow end, rull up cake with towel, jelly-roll
fashion. Cool thoroughly. Unroll cake remove towel; spread with peppermint
filling and top with chocolate glaze.
PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks.
Add powdered sugar, crushed hard peppermint candies or peppermint extract
and red food coloring, if desired. Beat until stiff.
CHOCOLATE GLAZE: In small saucepan over low heat, melt margarine; add
unsweetened cocoa and water, stirring until smooth. Do not boil. Remove
from heat, beat in powdered sugar and vanilla until smooth. Cool. Makes
about 1/2 cup.
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