Chocolate Tiramisu Yule Log

Cake:

• 1/2 cup sifted cake flour (not self-rising; sift before measuring), plus additional for dusting pan
• 5 large eggs, separated, left at room temperature for 30 minutes
• 1 teaspoon vanilla
• 1/2 cup plus 2 tablespoons granulated sugar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar
• 1/2 stick (1/4 cup) unsalted butter, melted and cooled
• 2 tablespoons confectioners' sugar

Espresso syrup:

• 1/2 cup espresso or very strong black coffee
• 2 tablespoons sugar
• 1 tablespoon Cognac or brandy

Filling:

• 8 ounces mascarpone cheese
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon Cognac or brandy
• 1/2 cup chilled heavy cream

Ganache:

• 12 ounces 60% bittersweet chocolate, finely chopped
• 3/4 cup heavy cream
• 2 tablespoons light corn syrup

Finishing Touches:

• Unsweetened cocoa for dusting
• Confectioners' sugar for dusting

Cake:

First, heat the oven to 350°F. Then, butter a 15x10x1 inch jelly-roll pan. Line the bottom and sides with parchment paper. Butter the paper and coat with flour, tapping off any excess.

In a large bowl, beat the yolks, vanilla, and ½ cup sugar with a mixer on high speed until it is thick, fluffy and about triple in volume. (When you raise the beaters the batter falls back in ribbons that take a couple seconds to merge back in - this could take 5 or more minutes of beating.) Carefully sift and fold in half the flour to the mixture. Do the same with the rest of the flour.

In another large bowl, beat the egg whites with salt and cream of tartar until it holds up soft peaks. Add in the remaining 2 tablespoons of sugar a ½ tablespoon at a time until the mixture holds stiff peaks.

Stir the egg white mixture and the yolk mixture together, folding in 1/4^th at a time.

Use ½ cup of the combined batter to stir into some melted butter. Then, stir this 1/2 cup back into the full batter thoroughly. Spread the batter into the pan evenly and tap one time on the counter in order to eliminate air bubbles.

Bake for 7-10 minutes.

Once done baking, sift with confectioners’ sugar and cover the cake with a clean dish towel, then a baking sheet. Holding the baking sheet and cake pan together, flip the cake onto the cloth and baking sheet. Peel off the parchment paper that was beneath the cake.

Long side near you, roll up the cake jelly-roll-style using the towel to help you. Keep cake wrapped in the towel. Cool (seam side down) in the towel on a cooling rack.

Espresso syrup:

In a small saucepan, boil espresso and sugar. Stir until sugar dissolves. Then boil until it is reduced to ¼ cup. Remove from heat to stir in the Cognac. Cool to room temp.

Filling:

Mix mascarpone, sugar, cinnamon, and Cognac with an electric mixer. If loose due to the sugar, beat briefly to thicken.

In another bowl, beat heavy cream at medium speed. Fold whipped cream into the mascarpone mixture.

Ganache:

Add cream in a small saucepan over medium heat until it comes to a boil, then pour over chopped chocolate in a large bowl. Let set 3 minutes. Slowly stir with a whisk until smooth. (If chocolate isn’t completely melted at this point, set bowl over a pan of boiling water and continue to stir).

Stir in corn syrup and chill the mixture until it is easily spreadable (15-20 min.)

Assembling the Yule Log:

Unroll the cooled cake onto a baking sheet and brush the cooled espresso syrup all over the cake’s surface. Spread the filling with a spatula evenly over the cake, leaving ½ inch border on all sides.

Starting from the same long side, roll up the cake keeping seam side down on the baking sheet. (Brush off any excess confectioners’ sugar).

Cut a 1½ inch diagonal slice from each end of the roll and set aside. Transfer the log to a large platter, seam side down, using spatulas to help you move it.

Then, using the ganache as an adhesive, attach the end pieces diagonal side face down to the top and side of the log to resemble branches.

Finishing Touches:

Lastly, spread the chocolate ganache all over the roll. Texturize using a fork to resemble tree bark. Lightly dust with cocoa and confectioners’ sugar to resemble snow.