a cold chicken salad that is savory, rich, and delightful! This is made better with whipped cream. Sandwiches or serve on a lettuce leaf.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 roulade cake |
Ingredients
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 eggs
- ¾ cup white sugar
- 2 (1 ounce) squares unsweetened chocolate
- 2 tablespoons water
- 2 tablespoons coffee-flavored liqueur
- 2 tablespoons white sugar
- ¼ teaspoon baking soda
- confectioners’ sugar for dusting
- 4 (1 ounce) squares semisweet baking chocolate
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners’ sugar
- ½ teaspoon vanilla extract
- 1 tablespoon coffee flavored liqueur
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
- In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.
- Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.
- Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.
- For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
- Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow.
Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 230 mg |
| Sugars | 50 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the cake recipe as directed but filled it with plain whipped cream. I also used my own butter cream frosting. The directions for making and rolling the cake were great.
We make this every year!!!!
I liked the cake part, but I agree with previous reviews, filling is too sweet. I mixed cream cheese filling with a chocolate butter cream frosting and added extra cocoa powder. Made “bark” by spreading melted chocolate on parchment paper, then breaking after cooling in the freezer and sticking to frosted cake. Mushrooms are made from meringue.
Was a pretty easy recipe. I used a salted caramel coffee liquor and used butter and flour for the pan, no parchment paper. Will be having tonight and by all accounts it should be delicious..
Have made this one for the last 3 years
Yum
I was so worried this was beyond my meager skills but it turned out really well. My crusts were too dry but after cutting them off it was fine. Wished there was a wee tiny bit more frosting for it that I’ll try to fix next time
Fabulous! Easy and delish. Have made this two Christmases in a row. Wow factor is as high as you want it. You can decorate elaborately or simple to suit your taste. My kids love this tradition.
This is a wonderful holiday dessert! I followed the recipe since it was the first time making it. Everyone loved it ! It is very rich so I suggest serving thin slices. I decorated it with live holly leaves and berries! It is also delicious the next day! I kept it in the refrigerator (covered) and we enjoyed it all week! I also used this cake recipe to make an ice cream roll. I substituted the filling with peppermint ice cream! You could even make some of the original icing and cover the outside of the roll with it. Now that would be decadent!
The cake was fine but the filling & frosting was too sticky that it pulled my cake apart. It made it very hard to frost. I will adjust the recipe if I make it again.
Didn’t like it at all.
Excellent and festive dessert! My family loved it! I used strong brewed coffee as I had no coffee liquor. Personally I thought the cake was a bit lacking, but it got excellent reviews from tasters. Will make again next Christmas. I added merangue mushrooms too.
I loved this recipe, made it over the holidays and added 2 tablespoons of coffee grounds, and used german chocolate. Amazing! Will definitely make again.
Made it for christmas and tasted great even when I substituted kahlua for instant coffee. (2 tbsp water + 1 tsp instant coffee for 2 tbsp of kahlua). The icing was too sweet though. Maybe cut it to 2 or 2.5 cups instead of 3 cups. Will definitely make this again! Thank you for the recipe!
I don’t know if you tested this recipe before it was added to the repertoire, but I found it did not work well at all. When I added the flower to the egg mixture it clumped and would not dissolve. When the cake came out of the oven it was not a good cake. And the recipe for the frosting for the inside And outside was not nearly enough for my liking nor did it taste very good. I hope you guys test these recipes before you post them.
I followed recipe…,I am a baker/cook… my sponge was great texture… but my chocolate taste was more of a very light Swiss chocolate! Flavor! No way. Did it. Lomlike the ddrkchocolate I wanted. Have no idea whe re I went wrong. Will. Try another.
I have to eat gluten free due to celiac disease so I made this with a GF flour blend that had xanthum gum already added. It was DELICIOUS! It rolled easy, no cracks. I didn’t frost it into a log because I made it for Valentines Day. Instead, I sprinkled it with powdered sugar and when sliced for the plates, I topped it with cherry pie filling. Everyone raved about it! Easy, fast and impressive!
Number one; never put a scant amount of icing sugar on your towel…use lots….it can always be brushed off. Always start the recipe by saying to melt the chocolate and let cool. Then mix the dry ingredients to set aside and them start beating the eggs. I will only use this filling as icing as it is so sweet and freeze the rest. I filled mine with whipped cream. I have been making yule logs since 1978 but decided to try something new. This one is ok but I just should have known better.
I would make this again but with a few tweaks. I didn’t like how the recipe listed the squares of chocolate–I misread and used only half needed for the cake. Not all chocolate comes in 1-ounce squares so the total needed should have been written (2 ounces and 4 ounces). I also thought baking for 18-20 minutes is too long. Mine was ready in half that time. Also, I would double the recipe for the frosting/filling. I like having a good amount in the filling as well as on the outside.
Far too sweet and rich and cake was very dry. I did not agree with mixing water with melted chocolate either. I will try this again but not use the creamed cheese and make a nice chocolate whipped cream filling and let it sit overnight.
Amazing! Just finished baking this for christmas and it came out great! My apartments a bit crooked, so it came out a bit uneven, but rolled up pretty well still. 🙂