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Although this classic holiday dessert has a stunning presentation, it is actually easier to prepare than you may think.
Tip: An easy way to melt chocolate is in the microwave. To do this, chop chocolate, place in a glass bowl and microwave for one minute. Let stand for 30 seconds, and stir until lumps dissolve.
Prep time: 20 minutes Bake/Cook time: 12 minutes
Ingredients
Cake: Vegetable oil spray for greasing pan 1 cup granular sugar substitute 1/4 cup unsweetened cocoa powder 2 Tbsp. Atkins Quick Cuisine Bake Mix 9 large eggs, separated 1/4 tsp. salt
Filling: 1 cup heavy cream 1 1/2 Tbsp. granular sugar substitute
Frosting: 2 oz. unsweetened chocolate, melted and cooled 1/3 cup heavy cream 1 stick (8 Tbsp.) unsalted butter, softened 1/4 cup plus 1 Tbsp. granular sugar substitute 1 Tbsp. unsweetened cocoa powder 1/2 tsp. vanilla extract
Directions 1. Preheat oven to 375 degrees. Spray a jellyroll pan with oil spray; line with parchment, leaving a 2-inch border, spray again. Set aside.
2. In a large bowl, whisk together sugar substitute, cocoa powder and bake mix. In another large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about three minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.
3. In another bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about three minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to one hour.
4. While cake is cooling, prepare filling and frosting. For the filling, whip cream and sugar substitute in a medium bowl until stiff peaks form (do not overbeat). For the frosting, gradually combine cream and melted chocolate in a large bowl. With an electric mixer on medium speed, beat in butter, sugar substitute, cocoa powder and vanilla. Beat until smooth and fluffy, about four minutes. Chill in refrigerator until ready to use.
5. When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread filling over cake, leaving a 1/2-inch border. Roll up cake from narrow end, using parchment to help. Cut 1-inch diagonal pieces from each end. Transfer roll to a serving platter; place cut diagonal pieces on either side to form log "stumps." Set aside.
6. To assemble: Use a generous dab of frosting to attach stumps to main log. Frost entire log, and run fork tines through frosting to create a bark-like texture.
Makes 10 servings. Nutritional values per serving: 314 calories, 29g fat, 8g protein, 8g carbohydrate, 2g fiber and 6g net carbs.
Posted by HoodiaPharm HungerAway ::
4:42 AM ::
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