Chocolate and Mascarpone Yule Log
- 3/4 cup (180 ml) all-purpose flour
- 1/2 teaspoon (2.5 ml) baking powder
- 1 oz (28 g) bittersweet chocolate, chopped
- 1/4 cup (60 ml) unsalted butter
- 1/4 cup (60 ml) cocoa powder
- 4 eggs
- 3/4 cup (180 ml) brown sugar
- 1/4 cup (60 ml) strong coffee sweetened with sugar
- 1 cup (250 ml) mascarpone cheese
- 1/2 cup (125 ml) icing sugar
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) 35% whipping cream
- Icing sugar
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a 43 X 30-cm (17 X 12-inch) baking sheet with parchment paper letting it hang slightly over both sides. Butter and flour the other sides.
- In a bowl, combine the flour and baking powder. Set aside.
- In a small saucepan, gently melt the chocolate, butter, and cocoa powder. Whisk until the mixture is smooth. Set aside.
- In another bowl, beat the eggs and sugar with an electric mixer until the mixture lightens and triples in volume, about 5 minutes. On low speed, add the dry ingredients. With a spatula, gently fold in the chocolate mixture.
- Spread the batter in the baking sheet. Bake for 6 to 7 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Right out of the oven, invert the cake onto a clean cloth. Remove the parchment paper and brush the cake with the coffee. Roll the still warm cake with the towel from the short side. Let cool completely.
Marscarpone Cheese Filling
- Meanwhile, in a bowl, beat the cheese, sugar, and vanilla with an electric mixer for 1 minute. Drizzle in the cream, beating until stiff peaks form.
- Unroll the cake and spread with the filling. Roll again.
- Just before serving, dust with icing sugar. If desired, garnish the log with mushroom-shaped meringues.
Mascarpone is a cheese with a smooth texture reminiscent of firm whipped cream. Its taste is sweet and slightly sour. Used in Italian cuisine, it is mainly used in desserts such as tiramisu. If you can’t find mascarpone cheese, substitute with cream cheese.