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Receta Chocolate Yule Log
by Global Cookbook

Chocolate Yule Log
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  Raciónes: 10

Ingredientes

  • 1 c. granular sugar substitute
  • 1/4 c. unsweetened cocoa pwdr
  • 2 Tbsp. Atkins Bake Mix
  • 9 x Large eggs separated
  • 1/4 tsp salt
  • 1 c. heavy cream - (1/2 pint)
  • 2 pkt sugar substitute
  • 2 ounce unsweetened chocolate melted, cooled
  • 1/3 c. heavy cream
  • 8 Tbsp. unsalted butter - (1 stick) softened
  • 8 pkt sugar substitute
  • 1 Tbsp. unsweetened cocoa pwdr
  • 1/2 tsp vanilla extract

Direcciones

  1. Grease a jellyroll pan; line with parchment, leaving a 2-inch border, grease again. Set aside. Heat oven to 375 degrees. Sift sugar substitute, cocoa pwdr and bake mix.
  2. In a large bowl, with an electric mixer on high speed, beat egg yolks till pale yellow and fluffy. Beat in cocoa mix on low just till blended.
  3. Beat egg whites with salt till stiff peaks form. Fold 1/3 of the whites into yolk mix to lighten it, then mix in the rest. Spread batter proportionately in prepared pan. Bake 12 to 15 min, till cake springs back when lightly touched. Cold cake in pan on wire rack.
  4. While cake is cooling, whip cream and sugar substitute till medium peaks form. (Don't overbeat.) When cake is cold, slide cake from pan with parchment underneath. Place on counter top.
  5. Spread filling over cake, leaving a 1/2-inch border. Roll up cake from narrow end, using parchment to help. Cut 1-inch diagonal pcs from each end. Transfer roll to a serving platter; place cut diagonal pcs on either side to create log "stumps". Slip pcs of waxed paper underneath roll.
  6. For frosting: In a large mixing bowl gradually whisk cream into melted chocolate. With an electric mixer on medium speed, beat in butter, sugar substitute, cocoa pwdr and extract. Beat till smooth and fluffy. Spread frosting over log. Run fork tines through frosting to make a bark-like texture.
  7. This recipe yields 10 servings.
  8. Description: "We've remade this classic Christmas dessert the Atkins way."