Whisk, Electric hand mixer, Spatula, Oven, Kitchen towel, Parchment paper, Stovetop, Pot (small), Sheet Tray, Knife
Preheat the oven to 350°F. Separate the egg whites from the yolks, placing the whites in a large mixing bowl & the yolks in a small bowl. Using an electric hand mixer on high speed, beat the egg whites until stiff.
When the eggs whites start to stiffen, add the sugar & continue beating.
Lower the speed to medium & add the egg yolks, one yolk at a time, beating after each addition.
Sift the flour, baking powder & a pinch of salt into the batter, using a fine-mesh sieve. Then gently fold the ingredients together with a rubber spatula.
Spread the batter onto a baking sheet (or jelly roll pan) lined with parchment paper. Bake for 12 minutes at 350°F.
Meanwhile, finely chop the chocolate, using a chef's knife. (You could also use baking chocolate chips.) Cut the butter into small pieces.
Melt the chocolate in the top of a double boiler, or heat-proof bowl set over a small pot of boiling water. Once melted, remove from heat & add the pieces of butter. Mix with a rubber spatula until smooth & creamy.
Remove the cake from the oven & gently flip it over onto a clean damp kitchen towel. (Note: Don't use a towel that smells strongly of detergent or softener!)
Gently peel off the parchment paper. Then roll up the cake using the kitchen towel. Set aside.
Pour the cream into a large mixing bowl. (The cream & bowl should be cold; you can chill them in the freezer for a few minutes beforehand.) Whip the cream using a hand mixer.
When the cream stiffens into whipped cream, gently fold it into the chocolate-butter mixture using a spatula. You've just made chocolate buttercream frosting!
Unroll the cake & spread the buttercream frosting evenly over the surface. Reserve at least 1/3 of the frosting for Yule log decorating.
Once again, use the kitchen towel to tightly roll the cake into a log.
Transfer the log to a wire rack, seam-side down. Frost it with the rest of the chocolate buttercream. Refrigerate for at least 1 hour.
Remove the Yule log from the refrigerator. Use the tines of a fork to draw lines in the frosting, creating a bark-like texture.
Sprinkle with powdered sugar (optional). Cut into slices & serve. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Yule Log Cake" contains 618 Energy, 46 g of Fat, 43 g of Carbohydrates, 8 g of Protein, 3 g of Fiber.