Dessert Recipes

Chocolate Peppermint Log

Chocolate Peppermint LogWhat a great make-ahead treat! This cake log is perfect for the holidays because you…

Chocolate Peppermint Log

Chocolate Peppermint Log

Ingredients

3 large eggs, separated 1/2 cup all-purpose flour 1/3 cup baking cocoa 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/3 cup plus 1/2 cup sugar, divided 1/3 cup water 1 teaspoon vanilla extract FILLING: 1 package (8 ounces) reduced-fat cream cheese 1/2 cup sugar 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed 1/4 cup crushed peppermint candies GLAZE: 5 teaspoons butter 2 tablespoons baking cocoa 2 tablespoons water 1 cup confectioners’ sugar 1/2 teaspoon vanilla extract 2 tablespoons crushed peppermint candies

Directions

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

Meanwhile, preheat oven to 375°.

Line bottom of a 15x10x1-in.

baking pan with parchment paper.

Sift flour, cocoa, baking powder, baking soda and salt twice.

In a large bowl, beat egg yolks until slightly thickened.

Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored.

Beat in water and vanilla.

Fold in flour mixture (batter will be very thick).

With clean beaters, beat egg whites on medium until soft peaks form.

Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.

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Continue beating until soft glossy peaks form.

Fold a fourth of the whites into batter, then fold in remaining whites.

Transfer to prepared pan, spreading evenly.

Bake 12-15 minutes or until top springs back when lightly touched.

Cool 5 minutes.

Invert onto a kitchen towel dusted with cocoa.

Gently peel off paper.

Roll up cake in the towel jelly-roll style, starting with a short side.

Cool completely on a wire rack.

For filling, in a large bowl, beat cream cheese and sugar until smooth.

Fold in whipped topping and peppermint candies.

Unroll cake; spread filling over cake to within 1/2 in.

of edges.

Roll up again, without towel.

Place on a platter, seam side down.

Refrigerate, covered, until cold.

For glaze, in a small saucepan, melt butter.

Whisk in cocoa and water until blended.

Bring to a boil.

Remove from heat.

Whisk in confectioners’ sugar and vanilla until smooth.

Cool slightly.

Spread glaze over cake.

Sprinkle with peppermint candies.

Refrigerate until set, about 10 minutes.

Nutrition Facts 1 slice:

  • 286 calories, 9g fat (6g saturated fat), 70mg cholesterol, 178mg sodium, 48g carbohydrate (36g sugars, 1g fiber), 5g protein.

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