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Chocolate Log

November 27, 2016

Chocolate Log

4 eggs, separated
1/2 cup sugar
1/2 cup unsifted all-purpose flour
1/3 cup unsweetened cocoa

1/4 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup water
1 tsp. vanilla
1 tsp. vanilla
1 Tbsp. sugar


Line a 15 1/2 x 10 1/2 x 1 inch jelly roll pan with aluminum foil, generously grease foil. Beat egg yolks 2 minutes on medium speed. Gradually add 1/2 cup sugar. Continue beating 2 minutes.


Combine flour, cocoa, 1/4 cup sugar, baking soda and salt, add alternately with water on low speed just until batter is smooth. Add vanilla. Set aside.

Beat egg whites until foamy, add 1 tablespoon sugar and beat until stiff peaks form. Spread batter evenly into prepared pan. Bake at 375 degrees for 14 to 16 minutes or until top springs back when touched lightly.

Turn onto a towel sprinkled with confectioners’ sugar. Carefully remove foil. Immediately roll cake in towel starting from narrow end. Place on wire rack to cool completely.

Prepare filling of choice. Unroll cake, remove towel. Spread with filling, reroll and place on serving tray. Prepare chocolate frosting, frost cake creating bark-like texture with spatula and chill in fridge.  Serves 8 to 10 people.

Rum Cream Filling:

1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsps. boiling water
1 cup heavy cream
1/4 cup confectioners’ sugar
2 Tbsp. rum or 1/2 tsp. rum extract


Sprinkle gelatin onto cold water in small dish, allow to soften. Add boiling water, stir until gelatin is dissolved. Beat heavy cream with confectioners’ sugar until stiff peaks form, blend in rum or rum extract. Gradually add gelatin mixture, beating until well blended. Chill 10 to 15 minutes or until the filling begins to set.




White Creamy Filling:

1/2 tsp unflavored gelatin

1 Tbsp. cold water

2/3 cup White Chocolate Chips

1/4 cup milk

1 tsp. vanilla extract

1 cup whipping cream


Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften.   Place white chocolate chips and milk in a double boiler over medium heat, stirring constantly until chips are melted and smooth, remove from heat. Add gelatin mixture and vanilla; stir until gelatin is dissolved.    Cool to room temperature.   Beat whipping cream in a small bowl until stiff; gently fold into chip mixture.   Chill for 10 minutes or until filling begins to set.


Chocolate Frosting:

6 Tbsp. softened butter
1/2 cup unsweetened cocoa
2 2/3 cup confectioners’ sugar
4 to 5 Tbsps. milk

1 tsp. vanilla


Cream butter until softened in small mixer bowl, add cocoa; blend well. Gradually add confectioners’ sugar alternately with milk and vanilla. Beat until the frosting is of spreading consistency.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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