Chocolate Peppermint Log
Serving Size : 1
Ingredients for prepare Chocolate Peppermint Log
:
| Amount | Measure | Ingredient - Preparation Method |
| 4 | | eggs - separated |
| 1/2 | cup | sugar + |
| 1/3 | cup | sugar |
| 1 | teaspoon | vanilla extract |
| 1/2 | cup | flour |
| 1/3 | cup | unsweetened cocoa |
| 1/4 | teaspoon | baking powder |
| 1/4 | teaspoon | baking soda |
| 1/8 | teaspoon | salt |
| 1/3 | cup | water |
peppermint filling
chocolate peppermint log |
| 1 | cup | whipping cream |
| 1/4 | cup | powdered sugar |
| 1/4 | cup | peppermint candy - crushed |
| 1/2 | teaspoon | peppermint extract |
red food coloring
chocolate glaze
chocolate peppermint log |
| 2 | tablespoons | margarine |
| 2 | tablespoons | unsweetened cocoa |
| 2 | tablespoons | water |
| 1 | cup | powdered sugar |
| 1/2 | teaspoon | vanilla |
recipe Chocolate Peppermint Log
Preheat oven to 375F. Line a 15x10"
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jelly-roll pan with aluminum foil, extending foil 1" over ends of pan.
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Generously grease foil. Mix egg whites on high speed to soft peaks.
Chocolate Peppermint Log
Gradually beat in 1/2 cup sugar, beating until stiff but not dry. In small
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mixer bowl on medium speed, beat egg yolks and vanilla 3 minutes, gradually beat in remaining 1/3 cup sugar. Beat
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2 more minutes. Combine flour, cocoa, baking powder and soda and salt and add alternately with water
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to egg yolk mixture, just until smooth. Gradually fold in chocolate mixture into egg whites. Spread
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evenly into prepared pan. Bake 12 minutes or until top springs back when lightly touched. Immediately turn cake onto
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towel generously sprinkled with confectioners sugar. Peel off foil; beginning at narrow end, roll up cake with towel, jelly-roll fashion.
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Cool thoroughly. Unroll cake remove towel; spread with peppermint filling and top with chocolate glaze.
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PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft peaks. Add powdered sugar, crushed hard
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peppermint candies or peppermint extract and red food coloring, if desired. Beat until stiff. CHOCOLATE GLAZE:
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In small saucepan over low heat, melt margarine; add unsweetened cocoa and water, stirring until smooth. Do not
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boil. Remove from heat, beat in powdered sugar and vanilla until smooth. Cool.
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Makes about 1/2 cup.
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