Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water
Filling:
1/2 pint whipped cream2 tablespoons icing (confectioners') sugar1 teaspoon vanilla
1/2 pint whipped cream2 tablespoons icing (confectioners') sugar1 teaspoon vanilla
Icing:
1/3 cup butter2 cups icing (confectioners') sugar1/4 cup cocoa2 tablespoons milk1/2 teaspoon vanilla
1/3 cup butter2 cups icing (confectioners') sugar1/4 cup cocoa2 tablespoons milk1/2 teaspoon vanilla
Directions:
Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper. Mix flour, soda, and salt together. Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes. Gradually add the sugar, and beat until thick. Melt the chocolate and water together, and add to the egg mixture. Fold in the dry ingredients, and mix gently but thoroughly. Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar. Remove waxed paper, and trim of any crisp edges of the cake. Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper. Mix flour, soda, and salt together. Beat eggs in a small mixer bowl at high speed, until thick and light - about 5 minutes. Gradually add the sugar, and beat until thick. Melt the chocolate and water together, and add to the egg mixture. Fold in the dry ingredients, and mix gently but thoroughly. Spread in prepared pan, and bake for 15 - 17 minutes, until the cake springs back when lightly touched. Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar. Remove waxed paper, and trim of any crisp edges of the cake. Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.
Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff. Unroll the cake when cool, and spread the top with the whip cream. Re-roll, without the towel. Cut a thin slice off of each end of the roll, to make them even.
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff. Unroll the cake when cool, and spread the top with the whip cream. Re-roll, without the towel. Cut a thin slice off of each end of the roll, to make them even.
Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and the bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.Store in refrigerator.
See Yule Log Photo as one of the Thirteen Desserts of Christmas above.
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency. Use the centres of the ends you sliced off the cake to make "bumps on the log": Use a little of the icing to affix the bump to the side of the cake - one on each side. Ice the entire cake with the icing, including the ends and the bumps. Run a fork along the icing so that it resembles tree bark. Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.Store in refrigerator.
See Yule Log Photo as one of the Thirteen Desserts of Christmas above.
1. Black Nougats – Symbolizing evil - Hard candy made with honey and almonds.
2. Almonds 
3. Hazelnuts or other nuts
4. Dried Grapes
