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Chocolate Peppermint Log
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Desserts
/
Holidays
Ingredients:
-----PAT DWIGANS - FWDS07A----- 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----- 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----- 2
tablespoons
Margarine 2
tablespoons
Unsweetened cocoa 2
tablespoons
Water 1
cup
Powdered sugar 1/2
teaspoon
Vanilla
Directions:
Preheat oven to 375~; line a 15x10" jelly-roll pan with aluminum foil,
extending foil 1" over ends of pan. Generously grease foil. Mix egg
whites on high speed to soft peaks. Gradually beat in 1/2 cup sugar,
beating until stiff but not dry. In small mixter bowl on medium speed,
beat egg yolks and vanilla 3 minutes, gradually beat in remaining 1/3
cup sugar. Beat 2 more minutes. Combine flour, cocoa, baking powder and
soda and salt and add alternately with water to egg yolk mixture, just
until smooth. Gradually fold in chocolate mixture into egg whites.
Spread evenly into prepared pan. Bake 12 minutes or until top springs
back when lightly touched. Immediately turn cake onto towel generously
sprinkled with confectioners sugar.
Peel off foil; beginning at narow end, rull up cake with towel,
jelly-roll fashion. Cool thoroughly.
Unroll cake remove towel; spread with peppermint filling and top with
chocolate glaze.
PEPPERMINT FILLING: In small mixer bowl beat whipping cream to soft
peaks. Add powdered sugar, crushed hard peppermint candies or peppermint
extract and red food coloring, if desired. Beat until stiff.
CHOCOLATE GLAZE: In small saucepan over low heat, melt margarine; add
unsweetened cocoa and water, stirring until smooth. Do not boil. Remove
from heat, beat in powdered sugar and vanilla until smooth. Cool. Makes
about 1/2 cup.
Meal Master Format by Patti - VDRJ67A.
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