Ingredients
- 3 eggs, separated
- 1/2 tsp cream of tartar
- 1/2 c granulated sugar, divided 1 tsp vanilla
- 1/3 c cake flour
- 1/4 c cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 4 oz cream cheese, room temp
- 1/4 c powdered sugar
- 3/4 c heavy cream
- 3 Tbsp cocoa powder
- 1/3 c hot water
- 3/4 c chocolate, dark
- 2 Tbsp hot water
- 1 c cream
- 2 T sugar
- 1 jar Bonne Maman Cherry preserves
Directions
Cake: Preheat the oven to 325°F. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add 1/4 c of granulated sugar. Whisk until thick and shiny, about 3 minutes. Set aside in another bowl.
Using the now empty standing mixer bowl add the egg yolks, remaining 1/4 c of sugar, and vanilla. Whisk until the yolks are thick and pale. Whisk together, by hand, the flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the yolks. Fold the whipped egg whites into the yolk mixture. Spread in a greased and lined quarter sheet tray – 9”x13”. Bake for about 15 minutes or until puffed and just barely firm. Let the cake cool for 5 minutes. Run a knife along the edge of the pan and flip the hot cake out onto a clean dish towel. Roll the dishtowel and cake up lengthwise and let cool completely while you make the filling and ganache.
Cream Cheese filling: In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and powdered sugar. Gradually add the heavy cream and continue to mix until the filling is thick and spreadable.
Whipped Ganache: Melt together the 1/3 c water and cocoa powder with the chocolate in a double boiler. The chocolate will look broken. Add 2 Tbsp of hot water gradually to bring the chocolate back together. Let cool to room temp. Whip the cream and the sugar and fold into the melted chocolate mixture. If the ganache seems too loose, let it set up a little in the fridge before frosting the cake.
To Assemble the Yule Log: Gently unroll the cake from the towel. Spread with a layer of cream cheese filling and then a layer of Bonne Maman Cherry Preserves. Roll the log up and place seam side down on a cutting board or serving tray. Cut one of the ends off on a sharp diagonal and reattach it onto the side of the cake to form a branch. Spread the whipped ganache over the cake in big swooshes. Make lines of bark by dragging a fork across the surface. Garnish with fresh rosemary, bay leaves, or other greenery. Share with loved ones!
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