Chocolate Roll For Yule Log - cooking recipe

Ingredients

6 extra large eggs, separated
1/2 c. granulated sugar
6 oz. semisweet chocolate, chopped
1/4 c. brewed coffee
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
4 Tbs. sugar
2 c. whipping cream
1/4 c. orange liqueur or cognac

Preparation

Preheat oven to 350 degrees. Oil 18x12x1\" jelly roll pan and cover with parchment paper, allowing to extend 1\" beyond pan on narrow ends. Oil paper completely.

Combine yolks and 1/2 c. sugar in large bowl and beat until pale and fluffy. Combine chocolate and coffee in small saucepan or double boiler, melt chocolate. Cool and add to yolk mixture. Stir in baking powder and blend thoroughly.

In a large bowl, beat egg whites until foamy. Add salt and cream of tartar, beat to soft peaks. Add 4 Tbs. sugar 1 T at a time and beat until stiff but not dry.

Thoroughly fold whites into chocolate mixture. Spread batter into prepared pan, smoothing with a spatula. Bake in middle rack for 17 mins (cake will have puffed and lost its shine when done. Do not overbake.)

Remove from oven and cover with damp cloth until cake cools. Cake may now be refrigerated for up to 2 days.

To assemble: Remove cloth and loosen edges of cake. Place two sheets of parchment on top, extending ends over pan by several inches. Holding paper tightly to pan, flip over and remove pan. Peel parchment from bottom of cake and trim cake edges.

Whip cream until it forms soft peaks, and add liqueur of choice. Spread 3/4 of cream over cake. Using parchment as an aid, roll lengthwise, jellyroll-fashion, smoothing hand over paper to help shape. Transfer roll to long, narrow board or platter. Ice with chocolate buttercream, decorate with mice and mushrooms. Slice at an angle to serve.