Queen Anne's Spiral - Yule-log
this recipe contains no flour - glutenfree
Yield: 6 Servings6 lg Eggs, separated, at room temperature
3/4 c Granulated sugar
6 oz Semi-sweet chocolate pieces, broken
1 tb Creme de cacao, Kahlua or Tia Maria
2 tb Unsweetened cocoa powder
1 1/4 c Whipping cream, chilled
5 tb Espresso coffee OR double-strength coffee at room temp.
3 tb Powdered sugar
1/2 ts Vanilla
Place oven rack in center of oven; heat to 350 F. Coat sides and ends of 12"x18" jelly roll pan with oil; line pan with oiled parchment or waxed paper, overhanging 1 inch on one end of the pan. Reserve.
Melt chocolate with 2 tablespoons of the espresso and the
creme de cacao.
Transfer pan to wire rack and cover with a slightly dampened lightweight kitchen towel; cool to room temperature. (Cake can be set aside covered at room temperature 2 to 3 hours). Remove towel.
Overlap, side by side, two 16-inch sheets of waxed paper on work surface. Sprinkle top of cake evenly with cocoa. Loosen sides and ends of cake. Invert cake onto waxed paper; remove pan and peel parchment liner from cake. Reserve cake.
Whip cream in chilled mixer bowl at high sped until soft peaks
form. Add powdered sugar and vanilla. Continue beating cream
while drizzling in remaining 3 tablespoons espresso; beat until
stiff peaks form.
Prepare Chocolate Glaze:
Fold a 18 x 7-1/2 inch piece of parchment paper wit a letter-fold to form a triple-thickness 18 x 2-1/2 inch strip. Place wire rack (or two small racks) long enough to accommodate length of roll, on baking sheet, and place parchment strip lengthwise on rack. Remove waxed paper from cake; place cake seam-side down on parchment strip.
Pour Chocolate Glaze very slowly over cake to coat evenly;
use a spatula to spread around bottom curve of cake.
glaze drippings from baking sheet with spatula into small bowl;
let stand 3 minutes. Drizzle crosswise over cake at 1/2 inch
intervals, building up smooth ridges.
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