Kumquat And Chocolate Yule Log Recipes

Steps:

• Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
• For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.

Steps:

• Prepare the marmalade: Trim and discard the ends of the kumquats, slice the kumquats into 1/8-inch/1/4-centimeter rounds and discard the seeds (pips). If using tangerines, quarter them lengthwise then cut them into 1/8-inch/1/4-centimeter-thick slices. Transfer the fruit, star anise, cinnamon, vanilla and 2 cups/450 milliliters water to a large saucepan. Bring to a boil over medium-high heat and cook until the fruit has softened, about 10 minutes.
• Add the sugar and lemon juice and cook, stirring often, until the marmalade darkens and has a loose, jam-like consistency, adjusting the temperature as necessary to maintain a rapid bubble, 15 to 25 minutes, depending on the juiciness of your fruit. (You don't want to overcook the marmalade, as it will continue to thicken as it cools.)
• Remove from the heat and stir in the orange juice and Cognac. Let cool at least 1 hour. Discard the star anise and cinnamon sticks.
• Prepare the cake: Heat oven to 350 degrees Fahrenheit/170 degrees Celsius. Grease the base and sides of a 9-by-13-inch/23-by-33-centimeter jellyroll pan (Swiss roll tin) with butter. Line the base with parchment paper, grease the paper and set aside.
• Melt 2 1/2 tablespoons/35 grams butter and 1 ounce/35 grams chocolate in a large heatproof bowl set over a medium saucepan of simmering water over medium-low heat, stirring frequently, until melted, 2 to 3 minutes, then set aside to cool. Sift the flour, coffee powder, salt, baking powder, baking soda (bicarbonate of soda) and 1/4 cup/20 grams cocoa powder into a medium bowl and set aside.
• Place the eggs, yolks, brown sugar and zest in the bowl of a stand mixer. Using the whisk attachment, whisk the mixture on high speed until thick, pale and tripled in volume, about 2 minutes. Reduce the speed to medium-low, add the melted chocolate mixture, and mix until combined, about 30 seconds.
• Using a spatula, gently fold in the flour mixture. Pour the mixture into the prepared pan (tin) and smooth it into an even layer. Bake until the cake has just set and springs back slightly to the touch, 6 to 8 minutes. (The cake will continue to cook as it cools, so resist the urge to overbake.) Let cool for 5 minutes.
• Sift 1 1/2 teaspoons cocoa powder over the top of the cake, then cover with a clean tea towel. Place a wire rack on top of the towel and quickly flip the cake over, removing the pan and paper. Sift the remaining 1 1/2 teaspoons cocoa powder over the top of the cake. With one of the shorter ends facing you, roll the still-warm cake lengthwise into a roulade, with the towel inside, and let cool completely.
• Prepare the caramel shards: Line a small baking sheet (tray) with parchment paper. Add the sugar and 1 tablespoon water to a small saucepan. Cook over medium-high heat, gently swirling the pan until the sugar melts and the caramel turns a medium amber color, about 5 minutes. Immediately pour the caramel onto the prepared sheet and spread it out as thinly as possible using an offset spatula. Let cool until firm.
• Prepare the date-and-orange cream: Add the dates, orange zest and juice, Cognac and star anise to the bowl of a stand mixer. Using the paddle attachment, mix on medium-low speed until the dates are roughly crushed, about 30 seconds. Add the cream and mascarpone, increase the speed to medium-high and continue mixing until soft peaks form, 1 to 2 minutes. (You can make the cream 1 day in advance and keep it refrigerated.)
• Prepare the meringue topping: If necessary, reheat the oven to 350 degrees Fahrenheit/170 degrees Celsius. Add the sugar to a small baking pan (roasting tin) lined with parchment paper and warm in the oven, 8 minutes. Meanwhile, place the egg whites in the bowl of a stand mixer. When the sugar is 1 minute away from being done, using the whisk attachment, whisk the eggs whites on medium-high speed until frothy.
• Turn the mixer off and carefully add the hot sugar, using the parchment paper as a funnel (chute). Increase the speed to high and whisk the meringue until stiff peaks form and the mixture is no longer grainy, about 3 minutes, scraping down the sides of the mixing bowl as necessary. Spoon 1/2 cup/70 grams into a piping bag and set aside.
• Assemble the roulade: Gently unroll the cake but keep it on the tea towel. Using an offset spatula (or a regular spatula if you don't have one), spread the date-and-orange cream evenly over the top of the cake, leaving a 1-inch/2-centimeter border at the short end farthest away from you. Distribute 1/2 cup/125 grams marmalade over the top of the cream by small spoonfuls and gently spread it out using the back of the spoon.
• Starting with the short end closest to you, carefully roll the sponge into a roulade, using the cloth to help you. Dust the top of the cake lightly with confectioners' sugar and carefully transfer the roulade, seam side down, to a serving plate.
• Melt the remaining 35 grams/1 ounce chocolate over a double boiler set over low heat, then drizzle the roulade with the melted chocolate and leave to set slightly, about 5 minutes.
• Snip the end off the piping bag and pipe 1-inch-/3-centimeter-tall decorative spikes along the top of the roulade. (Pipe the remaining meringue mixture into small kisses and bake separately, if you wish.) Use a blowtorch to burn the meringue so it is scorched in spots. At this point you can refrigerate the roulade for a few hours, until ready to serve.
• To serve, break the caramel into 2-inch/5-centimeter shards and stick them haphazardly into the meringue topping. Using a small fork, pick out pieces of citrus from the remaining marmalade and distribute them in between the shards. Use the chocolate shavings to fill any gaps in your decorations and serve.

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Steps:

• Whip powdered sugar, butter, cocoa powder, salt, and coffee liqueur together in the bowl of a stand mixer on high speed. Transfer buttercream into a separate bowl and add mascarpone cheese. Mix until combined; set aside.
• Preheat the oven to 400 degrees F (200 degrees C). Brush a little melted butter over a 13x18-inch rimmed sheet pan. Line pan with parchment paper and brush remaining melted butter on top.
• Combine cocoa powder, salt, and flour together in a bowl; whisk or sift to break up clumps.
• Place eggs in the clean bowl of your stand mixer. Add sugar and whip until fluffy, thick, and very light in color. Add 1/2 of the cocoa powder mixture and vanilla extract; mix on low speed for a few seconds. Beat in remaining cocoa mixture on low for a few seconds. Switch to high speed; stop once mixture is moistened but not fully blended. Pull off the whisk attachment and whisk batter with it until evenly blended.
• Pour batter onto the prepared sheet pan and spread out with a spatula, leaving some room around the edges. Tap pan on the counter to knock out the large bubbles.
• Bake in the preheated oven until top is dry and edges start to pull away from the sides, 8 to 10 minutes.
• Dust a clean kitchen towel with enough powdered sugar to cover an area slightly larger than the sponge cake. Remove cake from the oven. Run a knife around the edges of the pan. Sprinkle some powdered sugar over the top. Run a spatula under the parchment paper to make sure it's not stuck to the pan.
• Quickly flip pan on top of the sugared area to invert the cake. Remove parchment paper and dust cake with more powdered sugar. Gently roll cake up inside the towel; allow to cool for 15 minutes.
• Unroll cake and dollop buttercream on top, reserving some for later. Spread frosting to the edges. Roll cake up over the frosting, using the towel to lift it if needed. Sprinkle more powdered sugar on top. Wrap log in plastic wrap. Refrigerate until firm, about 2 hours.
• Combine chocolate chips and hot cream in a bowl. Let sit for 1 minute. Whisk until chocolate melts.
• Make an angled cut 3 inches from one end of the log. Place log on a parchment-lined sheet pan. Apply some buttercream to the angled slice and attach it to one side. Spread a layer of ganache all over the cake, except for the swirls. Refrigerate for 15 minutes to firm up ganache.
• Carve lines into the ganache using the tip of a knife to create the appearance of tree bark. Refrigerate until completely chilled before serving. Dust with cocoa powder and powdered sugar.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter and line the base and sides of a 30 x 35cm Swiss roll tin with baking parchment.
• Separate the eggs, putting them into two large mixing bowls. Add the sugar and 2 tbsp water to the egg yolks. Using an electric whisk or tabletop mixer, whisk the sugar and yolks for about 5 mins until the mixture is light in colour and thick enough to leave a trail when the whisk blades are lifted. Sift in the flour and cocoa, then fold in lightly, using the whisk blades or a large metal spoon.
• Using a clean whisk, beat the egg whites until they are stiff, then fold into the cake mixture in three batches, again using the blades to preserve as much air as possible.
• Pour the mixture evenly over the prepared tin, then carefully spread to the edges. Bake for 10-12 mins, or until the cake feels firm to the touch. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel, then leave to cool completely. Trim a little cake from all the edges, then score along the edge of one of the long sides of the cake and roll up from there, using the paper to help you, rolling the paper inside the cake.
• To make the icing and filling, bring the cream to the boil in a small pan, remove from the heat, then break in 400g of the chocolate. Stir until it is melted and smooth. Leave to cool, then chill until it is spreadable, about 1 hr. Chop the remaining chocolate, spoon a third of the icing into a bowl, then stir them together to make the filling.
• Carefully unroll the cake, then spread all the filling over to within 2cm of the edges. Roll up the cake again using the paper to help you, then set on a board.
• Cut a thick diagonal slice off one end of the cake. Transfer the larger piece of cake to a board or flat serving plate. Spread a little icing over cut side of the small piece of cake and fix it to the large roll to make a stump (as photo). Spread remaining icing over the cake, then dust with icing sugar to serve.