Chocolate Christmas Log

Travel Food Recipes

This is a real holiday treat from Chef Jonathan Gelman of Domaine Carneros Winery in Napa, California CHOCOLATE CHRISTMAS LOG Chocolate Sponge: 1/4 cup plus 2 tablespoons sugar 6 egg yolks 6 egg whites 3/4 tsp cream of tartar 1 tbsp cocoa powder 4 oz. bittersweet chocolate, melted Mix 1/4 cup sugar with yolks until light and fluffy. Set aside. Whip whites until soft peaks form, slowly add 2 tablespoons sugar and continue mixing. Add cream of tartar, cocoa powder and chocolate into yolks. Gently fold whites into yolks. Spread evenly on prepared sheet pan. Bake at 350 degrees for 15 to 20 minutes. Filling: 1 cup heavy cream 1/2 teaspoon vanilla 1 tablespoon sugar (whip together) Frosting: 12 oz. bittersweet chocolate 1-2/3 cup heavy cream 2 tablespoons cognac Chop chocolate. Add boiling cream and cognac. Blend and chill to proper consistency. Meringue Mushrooms: 3/4 cup plus 2 tablespoons superfine sugar 4 egg whites 1/2 teaspoon cream of tartar 1/2 cup cocoa powder for dusting Whip whites to soft peaks, add tartar and sugar slowly. Pipe meringue into mushroom shape, sprinkle cocoa powder over top for natural look and bake at 200 degrees, until dry. (Approximately 6 hours.) Spread the filling on the sponge and carefully roll up the cake. Spread the frosting on the log and decorate with the mushroom meringues. You might like to add leaves, berries and powdered sugar as well, being careful to avoid anything toxic. Domaine Carneros 1240 Duhig Road Napa, California 94559

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