CAKE
2/3 cup All-purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
5 large Eggs
3/4 cup Granulated sugar
2 Squares unsweetened chocolate
2 tbsp Cold water
2 tbsp Kahlua or liqueur of your choice, (or use water and omit liqueur)
2 tbsp Granulated sugar
1/4 tsp Baking soda
Confectioner's sugar, for dusting
FILLING
4 oz Cream cheese, softened
2 cup Confectioners sugar
1/2 tsp Vanilla extract
FROSTING
4 Squares semisweet chocolate
4 oz Cream cheese
1 cup Confectioner's sugar
1 tbsp Kahlua or liqueur of your choice, (or 1 tsp vanilla extract)
White chocolate leaves, for garnish
Fresh raspberries, for garnish
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FOR THE CAKE: Preheat oven to 350F and arrange rack to the center position. Lightly spray a 15"x10"x1" jellyroll pan with a nonstick spray and line with parchment paper. We also sprayed the parchment paper lightly with the nonstick coating as a little added insurance. Sift flour with baking powder and salt and set aside. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1-2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolate in a small saucepan over low heat. Combine the 2 Tbsp of water with the Kahlua, liqueur of your choice, or additional 2 Tbsp of water, with the remaining 2 Tbsp sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter and pour into the prepared pan. Bake 18-20 minutes or until a wooden pick inserted in center of cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use terry-cloth) and flip cake out of its pan onto the prepared cloth as soon as it comes from the oven. Immediately, but carefully, peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth jellyroll style and cool thoroughly on a rack.
FOR THE FILLING AND FROSTING: Melt the chocolate over low heat until smooth. Remove from heat and cool slightly. Beat the cream cheese with the confectioners sugar until smooth, then blend in the Kahlua, liqueur of your choice (to match the flavor in the cake), or the vanilla extract and the melted and cooled chocolate. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long "bark line" design. Swipe ends of cake in a circular motion to simulate the "tree-rings" of a cut log. Garnish log with white chocolate leaves and fresh raspberries just before serving.
NOTES : A classic holiday cake that is so rich, it makes you feel absolutely decadent! Recipe by: Homemade Good News (Vol 16 No 4)
Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Dec 16, 1997
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