Make The Cake:
Brush a 15 1/2 by 10 1/2 by 1 inch jelly roll pan with the butter and chill it for 15 minutes. Line the pan with parchment paper, brush the paper with butter and chill the pan 15 minutes more. Dust the pan with the additional flour, knocking off the excess and chill it while making the cake batter.
Onto a sheet of waxed paper, sift together the remaining 3/4 cup flour and the cocoa powder. In a bowl with an electric mixer beat the yolks with the vanilla, the lemon juice, and half of the sugar at medium speed until the mixture is thick and pale and forms a ribbon when the beaters are lifted. In another bowl with the beaters cleaned, beat the whites with a pinch of salt at medium speed until they hold soft peaks, increase the speed to high and add the remaining sugar in a stream beating the whites until they hold stiff glossy peaks. Stir on fourth of the whites into the yolk mixture to lighten it, fold in the remaining egg whites, sifting the flour mixture over the egg mixture in three batches and folding each batch in while folding in the whites. Spread the batter evenly in the prepared pan, smoothing the top, and bake the cake in the middle of a 350 degree oven for 10 to 12 minutes, or until it is springy to the touch. Invert the cake onto a dampened kitchen towel, remove the parchment paper, and beginning with a long side roll up the cake in the towel.
Let the cake cool in the towel. (The cake can be made up to 4 hours in advance and kept wrapped in the towel at room temperature.)
Make the Truffle Butter cream:
In a saucepan bring the cream to a boil, remove the pan from the heat and add the chocolate. Let the mixture stand for about 5 minutes and stir until blended well. Transfer the mixture to a bowl and chill it, covered, for 15 to 30 minutes, or until it is cool to the touch. With an electric mixer beat the mixture until it lightens in color and thickens, add the butter gradually, beating constantly, and beat the butter cream until it is thick and blended well. In a small bowl stir the rind into 1 cup of the butter cream and reserve the mixture.
Assemble The Cake:
Unroll the cake partially, being careful not to open it so far it cracks, and spread the inside of the roll with the reserved orange flavored butter cream. re-roll the cake carefully, removing the towel, and transfer the cake roll to a cake board or platter. Trim the ends diagonally, with a serrated knife and attach the ends to the log, cut sides down, with wooden toothpicks to form "limbs". Spread the remaining butter cream over the cake roll, running a fork through the butter cream to resemble bark. Chill the cake roll for 1 hour or until the butter cream is firm. (The cake roll may be made up to this point 2 days in advance and kept chilled, covered loosely).
Just before serving, dust the cake roll with the confectioner's sugar to resemble snow, arrange the meringue mushrooms decoratively on and around the cake roll, decorate the cake board with the ivy branches.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (198g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 268 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29.8g||40 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 576mg||177 %|
|Sodium 236.2mg||8 %|
|Potassium 201.5mg||5 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 45.9g|
|Protein 17.1g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 514
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