Chocolate and Coffee Yule Log - Plaza Inn Disney

By MJH

Coffee buttercream yule log with soaked with Kahlua simple syrup and covered with chocolate ganache.

Ingredients

• Coffee Buttercream:
• 1 cup water
• 2 1/4 cups fine granulated sugar
• 9 ounces egg whites
• 3 1/3 cups butter
• 1 tablespoon vanilla extract
• 1/3 cup coffee extract
• Biscuit Roulade:
• 10 eggs yolks : 10 each
• 10 whole eggs
• 2 1/4 cups granulated sugar
• 10 egg whites
• 1/4 cup granulated sugar
• 3/4 cup pastry flour or sifted all-purpose flour
• 1/4 cup cocoa powder
• 1/4 cup melted butter
• Chocolate Ganache:
• 20 ounces dark chocolate (58 % Cacao)
• 2 tablespoon butter
• 1 tablespoon honey
• 2 cups heavy cream
• Kahlua Simple Syrup:
• 1 1/4 cups granulated Sugar
• 1 1/4 cups water
• 1/3 cup Kahlua liquor

Details

Adapted from magicalrecipes.net

Preparation

Step 1

Coffee Buttercream:
Mix the water and sugar in a sauce pan and bring to a boil.
Keep edge of the saucepan clean by brushing with a pastry brush moistened with water.
Boil mixture until a candy thermometer registers 240°F ('soft ball' stage).
Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms.
Add the butter and mix until smooth.
Add the coffee extract and vanilla extract and mix.

Biscuit Roulade:
Preheat oven to 400°F.
In a electric mixer, whip the egg yolks , whole eggs and granulated sugar together until light & fluffy.
In a separate bowl, whip the egg whites and granulated sugar to a stiff peak.
Fold the egg yolk mixture and the egg white mixture together.
Add the flour, cocoa powder and melted butter and mix gently until combined.
Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer.
Bake in preheated oven until golden brown, approximately 10-15 minutes.

Chocolate Ganache:
Place the chocolate, butter and honey in a steel mixing bowl and set aside.
In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.

Kahlua Simple Syrup:
Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved.
Set aside until cool.

Assembly:
Soak biscuit roulade evenly with Kahlua Simple Syrup.
Spread roulade evenly with Coffee Buttercream.
Roll roulade from long side into a long cylinder.
Pour Chocolate Ganache evenly over roulade.
Decorate as desired.