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Chocolate Cherry Cream Yule Log

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Ingredients

Adjust Servings:
4 Separated Large eggs
1/3 Cup + 1/2 Cup White Sugar
1 Teaspoon Vanilla Extract
1/2 Cup Flour
1/3 Cup Cocoa Powder
1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Kosher Salt
1/3 Cup Water
Confectioners Sugar
1 Can Cherry Pie Filling
1 1/2 Cup Whipped Cream
Chocolate Glaze
2 Tablespoons Butter
2 Tablespoons Cocoa Powder
2 Tablespoons Water
1 Cup Confectioners Sugar
1/2 Teaspoon Vanilla Extract

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Chocolate Cherry Cream Yule Log

This beautiful holiday inspired dessert strikes the perfect balance between moist and sweet. Yum!

  • 55 Minutes Plus Cooling
  • Serves 10
  • Hard

Ingredients

Directions

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Steps

1
Done

Preheat oven to 375 degrees. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

2
Done

Place egg whites in small bowl; let stand at room temperature for 30 minutes.

3
Done

n a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla.

4
Done

Sift the flour, baking cocoa, baking powder, baking soda and salt together twice; gradually add to yolk mixture alternately with 1/3 cup water, beating well after each addition.

5
Done

In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.

6
Done

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack

7
Done

For filling, in a small bowl, combine 1 cup pie filling and whipped topping.

8
Done

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter.

9
Done

For glaze, melt butter; whisk in cocoa and water until smooth. Cook until slightly thickened (do not boil). Remove from the heat; cool slightly. Gradually whisk in confectioners' sugar and vanilla. Pour over cake; chill.

10
Done

Just before serving, spoon 1/2 cup pie filling over cake. Serve with remaining pie filling. Enjoy!

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