Recipe:

Chocolate Yule Log with Raspberry Purée

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Serves 12

Fun to make, a delight to the eyes, and absolutely yummy, this jelly roll-style cake is pure indulgence on a plate.

Ingredients

Canola oil cooking spray
1/2 cup flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups unbleached evaporated cane juice sugar, divided
2 (10-ounce) bags frozen raspberries, thawed
2 (8-ounce) packages cream cheese, softened
1/2 cup powdered sugar, sifted (plus more for garnish)
1/4 teaspoon peppermint extract (optional)
Sprigs of fresh mint

Method

Preheat oven to 375°F. Line a (15- x 10- x 1-inch) jelly roll pan with wax paper, then spray with cooking spray, making sure to coat the sides of the pan, too; set aside.

Sift together flour, cocoa, baking powder and salt in a medium bowl; set aside. In a second medium bowl, beat egg yolks and vanilla with an electric mixer until pale and thickened, about 3 minutes, then gradually beat in 6 tablespoons of the cane sugar until very well combined; set aside.

In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 6 tablespoons of the remaining sugar and beat until stiff peaks form. Gently fold yolk mixture into egg whites, then add flour mixture and gently fold together just until combined. Transfer batter to prepared pan and spread out evenly. Bake until a toothpick inserted in the middle comes about clean, about 15 minutes. Set aside to let cool for 5 minutes, then run a knife around the inside edge of the pan and carefully transfer the cake to a clean surface.

Starting with a long edge, gently roll up the cake lengthwise, leaving the wax paper intact so that it's rolled up along with the cake. Snugly wrap rolled up cake in a clean towel and set aside to let rest for 5 minutes.

Meanwhile, put raspberries and remaining 1/2 cup sugar into a blender and purée. Strain through a sieve to remove seeds, then set aside.

Put cream cheese, powdered sugar and peppermint extract into a large bowl and beat with an electric mixer until fluffy; set aside.

Carefully unroll cake and spread cream cheese mixture evenly over the top, making sure it reaches the edges. Starting again with a long edge, carefully roll up the cake lengthwise to form a log, this time peeling away the wax paper.

Cut the cake in half lengthwise and transfer to a platter. Dust with powdered sugar, garnish with mint and serve immediately, with raspberry purée on the side to pour over individual slices.

Nutrition

Per Serving (119g-wt.): 270 calories (140 from fat), 15g total fat, 9g saturated fat, 6g protein, 28g total carbohydrate (3g dietary fiber, 19g sugar), 110mg cholesterol, 230mg sodium

Tags: Make Ahead, Entertaining, Vegetarian

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