Home run with Yule Log

After trying to find a Christmas dessert my family likes, I finally hit the mark this year. Fruitcake is, well fruitcake. It's a family tradition that will die with my generation. Strike One.

I've tried a trifle. My background is English, and since we hate fruitcake, an old-fashioned trifle seemed to be true to our heritage and better tasting than fruitcake. I'm the only one who likes it, Strike Two.

This year it was either Strike Three or a Home run. I think I hit a homer with a traditional Yule Log. It was attractive, traditional and chocolate. Who could go wrong? It takes a little while to prepare, but the end result is worth it.

Here's the recipe:

5 eggs, separated
1 c. Confectioners sugar, divided
1/3 c. Nestle cocoa
2 tbsp. all-purpose flour

FILLING:
1 tbsp. water
1 c. heavy or whipping cream
1/3 c. confectioners' sugar
3 tbsp. Nestle cocoa

FROSTING:
1/2 foil-wrapped bar (1 oz.) Nestle unsweetened chocolate baking bar
2 tbsp. butter
1/2 tsp. vanilla extract
Dash of salt
1-1/2 c. confectioners' sugar
3 to 4 tbsp. milk

Cake: Preheat oven to 400 degrees. Grease 15 1/2 x 10 1/2 x 1 inch baking pan; line with wax paper. Grease and flour paper. In small mixer bowl, beat egg whites until foamy. Gradually beat in 1/2 cup confectioners' sugar until stiff peaks form; set aside.

In large mixer bowl, beat egg yolks and remaining 1/2 cup confectioners' sugar until thick and pale yellow. Blend in 1/3 cup cocoa and flour. Fold in egg white mixture; spread in prepared pan. Bake 13 to 15 minutes until top springs back when lightly pressed.

Sprinkle cloth towel with additional confectioners' sugar. Immediately invert cake onto towel. Gently peel off wax paper. Starting at short end, roll cake jelly-roll style with towel inside. Place seam-side down on wire rack; cool.

Filling: In small mixer bowl, dissolved instant coffee in water. Add heavy cream, 1/3 cup confectioners' sugar and 3 tablespoons cocoa. Beat until stiff peaks form. Refrigerate.

Frosting: In small saucepan over low heat, melt unsweetened chocolate baking bar and butter, stirring until smooth. Transfer to small mixer bowl; cool to room temperature. Add vanilla extract and salt. Gradually beat in 1 1/2 cups confectioners' sugar alternately with 3 tablespoons milk until light and fluffy. (Add additional 1 tablespoon milk if necessary for desired consistency.)

Place filled cake on a festive tray or platter. Frost lengthwise using spatula to make the "grain" of the log's bark. Use a dollop of frosting to form a knot on the log. Garnish with silk or plastic flowers. Serve chilled.