Chocolate Cookies & Cream Yule Log
There’s no better time of year to create an indulgent showstopping dessert. The hardest part is choosing which one to make!
CHOCOLATE COOKIES & CREAM YULE LOG
MAKES 12 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 3 HOURS
Cake
½ cup all-purpose flour
⅓ cup sifted cocoa powder pinch salt
5 eggs, separated
½ cup brown sugar
1 tsp vanilla
½ cup granulated sugar icing sugar
Cookie Filling
¾ cup unsalted butter, softened
3 cups sifted icing sugar (approx)
¼ cup 35% whipping cream
1 tsp vanilla pinch salt
8 chocolate sandwich cookies
(such as Oreo cookies), crumbled
Chocolate Ganache
225 g dark chocolate (8 oz), chopped
3 tbsp unsalted butter, softened
2 tbsp corn syrup
1 cup 35% whipping cream
Cake Line 17- x 11-inch greased jelly roll pan with parchment paper. Set aside.
In bowl, combine flour, cocoa powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat egg yolks and brown sugar until thickened, about 5 minutes. Stir in vanilla; set aside. In separate large bowl, using electric mixer with clean beaters on medium speed, beat egg whites until soft peaks form. Stir in granulated sugar, 2 tbsp at a time, beating until stiff peaks form. Fold one-third of the reserved flour mixture and one-third of the egg whites into egg yolk mixture; repeat twice.
Preheat oven to 400°F. Spread batter evenly in reserved pan, smoothing top. Bake in centre of oven until cake bounces back when lightly touched, 10 to 13 minutes. Transfer to rack; cover with tea towel and let cool for 30 minutes.
Cookie Filling Meanwhile, in large bowl, using electric mixer on medium speed, beat butter until fluffy. Gradually beat in icing sugar, cream, vanilla and salt until smooth and creamy, adding up to ½ cup more icing sugar if needed. Mix in crumbled cookies.
Run knife along sides of cake to loosen from pan. Using spatula, evenly spread Cookie Filling over cake, leaving 1-inch border on one short side. Starting at opposite short side, roll up cake tightly. Wrap rolled cake in plastic wrap; seal ends tightly. Refrigerate for 1 hour.
Chocolate Ganache Meanwhile, in heatproof bowl, combine chocolate, butter and corn syrup. In saucepan, bring cream to boil; remove pan from heat. Pour cream over top of chocolate mixture; let stand for 2 minutes. Whisk until smooth and shiny. Let cool to room temperature, uncovered, stirring occasionally, until thickened, about 30 minutes.
Transfer cake to serving plate. Using metal spatula, spread ganache over top and sides. To serve, sprinkle icing sugar over top.
PER SERVING about 610 cal, 6 g pro, 37 g total fat (20 g sat. fat), 63 g carb (3 g dietary fibre, 52 g sugar), 145 mg chol, 100 mg sodium, 3.2 mg iron.