Mocha Yule Log

• Vegetarian

• Refrigerated

  • 4 tsp Egg whites, dried
  • 5 Eggs, large

• Condiments

  • 2/3 cup Agave nectar

• Baking & Spices

  • 1/2 cup Cake flour
  • 1/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Cream of tartar
  • 1 Filling & frosting
  • 3/4 tsp Salt
  • 2/3 cup Sugar
  • 3 tsp Vanilla
  • 1/2 cup Whole wheat pastry flour

• Bread & Baked Goods

  • 1 Chocolate sponge cake

• Drinks

  • 1/2 cup Coffee
  • 1 tbsp Espresso powder or coffee granules, instant

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/4 cup Half and half

Found on eatingwell.com

Description

Ingredients

• Chocolate Sponge Cake
• 5 large eggs
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• ½ cup whole-wheat pastry flour (see Tips)
• ½ cup cake flour, sifted
• ¼ cup unsweetened cocoa powder, sifted
• ⅔ cup sugar
• ½ teaspoon salt
• Filling & Frosting
• ⅔ cup agave nectar (see Tips)
• 1 tablespoon instant espresso powder or coffee granules
• 4 teaspoons dried egg whites (see Tips), reconstituted according to package directions (equivalent to 2 egg whites)
• ¼ teaspoon cream of tartar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup brewed coffee, room temperature or cold
• ¼ cup half-and-half

Directions

• To prepare cake: Preheat oven to 350°F. Line the bottom of a large (12-by-16½-inch) rimmed baking sheet (half sheet pan) with parchment paper; coat the paper and pan sides with cooking spray. Place eggs (in the shell) in a stand mixer bowl or large mixing bowl, add very warm tap water and set aside to warm the eggs and bowl. Melt butter in a small saucepan over medium-low heat, swirling occasionally, until the white flecks of milk solids in the bottom of the pan start to turn golden brown, 4 to 8 minutes. Scrape into a medium bowl. Let cool to room temperature, then add 2 teaspoons vanilla. Set aside. Meanwhile, whisk whole-wheat flour, cake flour and ¼ cup cocoa in a medium bowl; set aside. Drain the water and break the eggs into the warmed mixing bowl. Add sugar and ½ teaspoon salt and beat with an electric mixer on medium-high speed until thick and pale light yellow, 5 to 15 minutes (depending on the power of your mixer). To test if it's beaten well enough, lift the beater from the batter: as the batter falls off the beater into the bowl, it should mound for a moment on the surface. Gently fold the flour mixture into the egg mixture with a whisk, in two additions, until just incorporated. Gently fold about 1 cup of the batter into the reserved butter. Then gently fold the butter mixture into the bowl of batter with a whisk until just incorporated, being careful not to overmix. Spread the batter evenly in the prepared baking sheet, spreading completely to the sides. Bake the cake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 8 to 12 minutes. Cool in the pan on a large wire rack for 10 minutes. Gently run a knife around the edges and turn the cake out onto the rack; remove the parchment and let cool completely. Once cool, cover with 2 overlapping pieces of plastic wrap and a clean, damp kitchen towel to prevent it from drying out. (The cake can be held this way for up to 4 hours before assembling the Yule Log.) To prepare filling & frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. (No double boiler? See Tips.) Combine agave nectar, instant coffee, reconstituted egg whites, cream of tartar and ¼ teaspoon salt in the top of the double boiler. Beat with an electric mixer on medium speed until well combined, about 1 minute. Place over the simmering water and beat on high speed until the frosting is glossy and has the texture of very thick shaving cream, 5 to 10 minutes. Remove from the heat and beat in 1 teaspoon vanilla until just combined. Leaving the towel and plastic wrap over the cake, invert it onto a work surface with a long edge nearest you. The towel will now be on the bottom, with the plastic wrap directly beneath the cake. Combine coffee and half-and-half in a small bowl. Brush the top of the cake with the coffee mixture; let it soak in and continue brushing on more until all of it is absorbed. Spread about two-thirds of the frosting evenly over the cake. Using the plastic wrap, lift the long edge and roll the cake into a log lengthwise. Cut a 3 to 4-inch "branch" off one end at an angle. Place the longer log on a serving platter, seam-side down. Use a little frosting to attach the branch to the main log. Cover the cake and branch with the remaining frosting. Make decorative ridges in the frosting with a fork to resemble bark. Let the cake stand at room temperature for at least 30 minutes or up to 2 hours. Or refrigerate, uncovered, for up to 1 day. Just before serving, garnish the serving platter with Sugared Rosemary and Meringue Mushrooms, if desired.

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