Chocolate and Nut Yule Log

By mariannefeldman

http://www.marthastewart.com/285214/chocolate-and-nut-yule-log

Ingredients

• Nonstick cooking spray, for pan
• 4 large eggs, separated
• 3/4 cup granulated sugar
• 1/4 teaspoon pure almond extract
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• Confectioners' sugar, for dusting
• Chocolate-Hazelnut Filling and Whipped-Cream Frosting
• 1/2 cup sliced almonds, toasted

Details

Servings 1
Preparation time 60mins
Cooking time 240mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Coat a 10-by-15-inch jelly-roll pan with nonstick cooking spray; line bottom with parchment paper. Coat paper with cooking spray; set aside.

In a large bowl, whisk egg yolks with 1/2 cup granulated sugar until pale yellow. Whisk in almond extract and flour just until combined (do not overmix); set aside.

Using an electric mixer, beat egg whites and salt until soft peaks form. While beating, slowly add remaining 1/4 cup granulated sugar (1 tablespoon at a time) and beat until stiff and glossy. Whisk one third of beaten egg whites into yolk mixture; gently fold in remaining whites with a rubber spatula. Spread batter evenly in prepared pan; bake until center of cake springs back when lightly pressed, 15 to 17 minutes.

Once cake has cooled, prepare filling and frosting. Gently unroll cake, and spread with filling, leaving a 1/2-inch border; starting from a short side, carefully re-roll (do not roll paper in cake), and place, seam side down, on a baking sheet or serving platter. Spread log with frosting; sprinkle with almonds. Refrigerate for at least 2 hours and up to overnight.

directions