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Preparation
1 h 30 min
Cooking
30 min
Waiting
8 h
Chilling
4 h
Freezing
8 h
Makes8 to 10 servings
FreezesYes
Nut-free
Categories
Ingredients
Mascarpone Crème Légère (Light Cream)
Genoise
Dark Chocolate Bark
Cocoa Mirror Glaze
coffee, cooled","uri":"","substitutes":[],"isInFlyer":true},{"id":1299700,"title":"cocoa powder","description":"2 tbsp cocoa powder, sifted ","uri":"","substitutes":[],"isInFlyer":false}],"description":"Genoise"},{"id":167494,"groupOrder":3,"ingredients":[{"id":1299701,"title":"58% dark chocolate","description":"2 oz (55 g) 58% dark chocolate, melted and cooled ","uri":"","substitutes":[],"isInFlyer":false},{"id":1299702,"title":"cocoa powder","description":"1 tbsp cocoa powder, sifted","uri":"","substitutes":[],"isInFlyer":false}],"description":"Dark Chocolate Bark"},{"id":167495,"groupOrder":4,"ingredients":[{"id":1299703,"title":"gelatin","description":"2 tsp gelatin","uri":"","substitutes":[],"isInFlyer":false},{"id":1299704,"title":"water","description":"6 tbsp (90 ml) cold water","uri":"","substitutes":[],"isInFlyer":false},{"id":1299705,"title":"sugar","description":"\u00be cup (160 g) sugar","uri":"","substitutes":[],"isInFlyer":false},{"id":1299706,"title":"35% whipping cream","description":"6 tbsp (90 ml) 35% whipping cream","uri":"","substitutes":[],"isInFlyer":false},{"id":1299707,"title":"cocoa powder","description":"\u00bd cup (50 g) cocoa powder, sifted","uri":"","substitutes":[],"isInFlyer":false}],"description":"Cocoa Mirror Glaze "}],"preparationGroups":[{"id":167597,"groupOrder":1,"preparations":[{"id":642694,"description":"In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.","preparationOrder":1},{"id":642695,"description":"In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the eggs and mix well. Add the milk. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Simmer for 30 seconds. Remove from the heat.","preparationOrder":2},{"id":642696,"description":"Add the gelatin mixture and stir until dissolved. Strain the pastry cream through a sieve to remove any lumps, as needed. Pour into a bowl and cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate for 2 hours or until completely chilled.","preparationOrder":3},{"id":642697,"description":"Mix the pastry cream with a spatula until creamy and smooth.","preparationOrder":4},{"id":642698,"description":"In a bowl, whisk the whipping cream and mascarpone with an electric mixer until stiff peaks form. Whisk one-third of the whipped cream mixture into the chilled pastry cream until smooth. Using the whisk or a spatula, gently fold in the remaining whipped cream. Cover and refrigerate for 1 hour.","preparationOrder":5}],"description":"Mascarpone Cr\u00e8me L\u00e9g\u00e8re "},{"id":167598,"groupOrder":2,"preparations":[{"id":642699,"description":"Meanwhile, with the rack in the middle position, preheat the oven to 350\u00b0F (180\u00b0C). Line an 18 x 13-inch (46 x 33 cm) baking sheet with a strip of parchment paper, letting it hang over the two sides. Generously butter the paper and the sides of the baking sheet that are not line with parchment paper.","preparationOrder":1},{"id":642700,"description":"In a bowl, combine the flour and cornstarch.","preparationOrder":2},{"id":642701,"description":"In another bowl, whisk the eggs, sugar, vanilla and salt with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, gradually add the oil. Sift the flour and cornstarch mixture over the egg mixture and gently fold in using a whisk. Spread the batter out evenly on the baking sheet.","preparationOrder":3},{"id":642702,"description":"Bake for 12 minutes or until a toothpick inserted in the centre comes out clean. Let cool completely on a wire rack, about 15 minutes.","preparationOrder":4}],"description":"Genoise"},{"id":167599,"groupOrder":3,"preparations":[{"id":642703,"description":"Use the parchment paper to lift the cake from the baking sheet. Cut all four sides of the cake slightly to straighten them out. Using a pastry brush, soak the cake with the coffee.","preparationOrder":1},{"id":642704,"description":"Set aside \u00bd cup (125 ml) of the mascarpone cream to cover the yule log. Spread the remaining cream over the entire surface of the cake. Sprinkle with the cocoa powder.","preparationOrder":2},{"id":642705,"description":"Starting at one of the short ends, use the parchment paper to help roll up the cake. Discard the parchment paper. Don\u2019t worry if the cake cracks slightly. Place the yule log, seam-side down, on a baking sheet lined with parchment paper. Cover the outside of the log with the reserved mascarpone cream. Cover with plastic wrap directly on the surface and smooth out the log with your hand (see note). Freeze for 8 hours or overnight.","preparationOrder":3}],"description":"Assembly"},{"id":167600,"groupOrder":4,"preparations":[{"id":642706,"description":"Meanwhile, line a baking sheet with parchment paper.","preparationOrder":1},{"id":642707,"description":"Using a small offset spatula, spread the melted dark chocolate over the baking sheet into a thin layer about 1\/8 inch (2 to 3 mm) thick. Refrigerate until the chocolate has set.","preparationOrder":2},{"id":642708,"description":"Detach the chocolate from the parchment paper and break into pieces. Sprinkle with the cocoa powder. Refrigerate until ready to decorate the yule log.","preparationOrder":3}],"description":"Dark Chocolate Bark"},{"id":167601,"groupOrder":5,"preparations":[{"id":642709,"description":"In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the water. Let bloom for 5 minutes.","preparationOrder":1},{"id":642710,"description":"In a small pot, bring the remaining water to a boil with the sugar and cream. Whisk until the sugar has completely dissolved. Remove from the heat.","preparationOrder":2},{"id":642711,"description":"Add the cocoa powder to the pot. Add the gelatin mixture and stir until dissolved. Place a sieve over a measuring cup with a spout (this will make it easier to pour the mirror glaze over the cake). Strain the mirror glaze through the sieve. Let cool until a thermometer reads 95\u00b0F (35\u00b0C), about 50 minutes (see note). Once the mirror glazed has reached the desired temperature, mix with a spoon until as smooth and runny as possible. ","preparationOrder":3},{"id":642712,"description":"Remove the plastic wrap from the yule log. Using a knife, cut away the ends of the yule log to straighten them out, as needed.","preparationOrder":4},{"id":642713,"description":"Place a wire rack over a baking sheet. Place the frozen yule log on the rack. Evenly drizzle the mirror glaze over the yule log, making sure to cover it completely. Let set for a few minutes. Using two large spatulas, carefully transfer the yule log to a serving plate.","preparationOrder":5},{"id":642714,"description":"Decorate the sides of the yule log with the chocolate bark. Let the cake defrost completely in the refrigerator before serving, about 8 hours or overnight. The yule log will keep for 3 days in the refrigerator. ","preparationOrder":6}],"description":"Cocoa Mirror Glaze "}]}">
