CHOCOLATE PEPPERMINT LOG

By gaster16

Ingredients

• Peppermint filling:
• 4 eggs, separated
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/3 cup cocoa
• 1/2 cup unsifted all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• 1 cup heavy cream
• 1/4 cup confectioners sugar
• 1/4 cup finely crushed peppermint candies
• 1/2 teaspoon mint extract
• Few drops red food coloring
• Chocolate glaze:
• 2 tablespoons butter
• 2 tablespoons cocoa
• 2 tablespoons water
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla

Preparation

Step 1

Line a 15-1/2 x 10-1/2 x 1" jelly roll pan with aluminum foil, generously grease foil. Beat egg whites until foamy, gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks with vanilla on high speed about 3 minutes, gradually add 1/3 cup sugar, beating 2 additional minutes. Combine dry ingredients, add to egg-yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan. Bake at 375 degrees for 12-15 minutes, or until top springs back when lightly touched. Immediately invert onto towel sprinkled with confectioners' sugar. Carefully peel off aluminum foil. Roll cake in towel starting from narrow end, place on wire rack to cool. Prepare peppermint filling. Unroll cake, remove towel. Spread with filling, reroll cake. Glaze with chocolate glaze, chill.

Peppermint Filling:

Beat whipping cream until slightly thickened. Add confectioners sugar and peppermint candy or 1/2 teaspoon mint extract and a few drops red food coloring.
Beat until stiff.

Chocolate Glaze:

Melt butter in saucepan over low heat, add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat, cool slightly. Cool completely for a thicker, frosting type topping. Blend in 1 cup confectioners sugar and vanilla.