Chocolate Roulade Yule Log



Egg whites Room temperature 6 large

Cream of tartar 1/2 tsp.

Egg Yolks 6 large

granulated sugar 1 cup

Cocoa 1/3 cup

vanilla 1 tsp.

Salt Just a pinch

Cocoa, Sprinkle



Filling:

Whipping cream 2 cups

cocoa 1/2 cup

granulated sugar 1/2 cup

Chocolate or coffee liqueur 1/4 cup



Large Marshmallow 1 optional

Pecan halves or candied Cherries 6 optional



line grease 10x15 in ( 25X38 cm) jelly roll pan with waxed paper.. (

cookie sheet works too) Beat egg whites in large bowl until soft peaks

form. Add cream of tartar, beat until stiff. set aside



Using same beaters beat egg yolks, sugar, cocoa, vanilla and salt in a

medium bowl until frothy.. Fold in egg whites. Spread in prepared

pan.. Bake in 350 degree F (175 degrees C) oven for 15 to 20 minutes

until an inserted wooden pick comes out clean..



Sift cocoa over a clean tea towel, Turn out cake onto cocoa, peel of

waxed paper. Begin at shorter side, roll both towel and cake

together, continuing to dust with cocoa.. Cool. When cool, unroll

and spread with filling.



Filling: beat cream, cocoa, sugar and liqueur in a small bowl until

thick.. Unroll cake and spread with 1/2 filling, Roll up again with

out the towel.. Chill, spread outside with remaining filling using

large marshmallow to form a knot on the log ( squish it between thumb

and finger) place pecan halves at random.. Cuts into 12 slices.