Holiday Chocolate Yule Log with a Rum Buttercream

 

Once a year will not kill you. After all it is Gluten Free This is one of my all time favorites. Make sure to gather your friends for added fun.

 

Yule Log

Butter-cream Frosting

 

Recipe  Chocolate Yule Log

 

Sponge Cake

 Preheat oven to 350 degrees

12 large eggs separated

1 C sugar

1 C unsweetened Cocoa Powder

Grease jelly roll pan, flour and line with parchment paper

Extending up past edges of pan

 Whip eggs yolks with sugar until light and thick-slowly add cocoa powder- blend till smooth

Whip egg whites just until firm-then fold into yolk mixture

Pour batter into jellyroll pan and bake for 22 minutes.  Do not over bake.

Let cool for 5 minutes

Turn onto to greased parchment paper and sprinkle with cocoa

Roll Lengthwise

When ready to frost, unroll and paint an even coat of rum simple syrup onto roll, spread an even coast of chocolate buttercream and reroll.

Frost the top.  You can get fancy and decorate at this point.  Serve at room temperature and watch out.

Rum Syrup

1/4 C sugar

1/4 C water

1/4 C dark rum

Combine  sugar and water and stir over heat to dissolve.  Bring to  a boil.  Remove from heat and cool.  Stir in rum

 Chocolate Butter Cream 

12 oz Semi Sweet Chocolate-melted

2/3 C sugar

2/3 C water

10 egg yolks

1# butter softened

1 tsp. vanilla

2T rum

Combine sugar & water-stir to dissolve-boil 2 minutes. 

In kitchen aid with whip- beat yolks until light-while beating carefuly pour in hot syrup in a thin stream.  Beat until light and cool (body temperature)

Cut butter into 16 pieces.  Add one piece at a time.

When smooth add melted chocolate, and then rum.

Note:  The mixture may look like it is breaking, do not worry, it comes together at the end.  If it does not start to get fluffy by the end of the butter-add  a chunk of cold butter.   This is enough to frost the yule log.

Decorate with candy mushrooms, kale for greenery, and cranberries.. Sprinkle confectionery sugar on top for snow.