Flourless Chocolate Mint Log Cake

Flourless Chocolate Mint Log Cake

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 50 minutes

Yield: 9 - 13 slices

Serving Size: 1 inch slice

Ingredients

• Sponge cake
• 4 large eggs separated, room temperature
• ½ cup granulated sugar (divided)
• ¼ cup cocoa powder
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• pinch of cream of tartar
• Powdered sugar

Filling

• 1 cup whipping cream
• ¼ cup powdered sugar
• ½ packet (1 ¼ teaspoon gelatin)
• 1 tablespoon hot water
• ¼ cup crème de menthe or 1 teaspoon peppermint extract and a few drops for green food coloring
• Dark Chocolate Peppermint Ganache
• ¾ cup chopped dark chocolate or semisweet chocolate
• ⅓ cup heavy whipping cream
• 2 teaspoons peppermint oil

Instructions

1.       Chocolate Sponge cake

2.       Grease a 9 x 13" jelly roll pan (I use cooking oil and a paper towel). Line the bottom with parchment paper and grease the top of the parchment paper.

3.       Place egg yolks and ¼ cup sugar in a large bowl. Beat on high until the yolks are pale and thick.

4.       Stir in cocoa powder, vanilla and salt.

5.       Place egg whites in a separate bowl and beat on high with a whisk attachment for a minute. Add cream of tartar and beat until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.

6.       Fold egg whites into chocolate mixture one third at a time. Spread in prepared pan. Bake at 375°F for 15 minutes. Top should feel springy when it's done.

7.       Let cool in pan until warm to the touch but not hot. Loosen the sides with a sharp knife. Sprinkle top with powdered sugar and invert onto parchment paper. Remove the bottom parchment (which is on top now). Let cool completely.

8.       Mint Whipped Cream

9.       Beat whipping cream until soft peaks form. Sift powdered sugar over bowl and beat to combine.

10.   Dissolve gelatin in hot water. Mix in Crème de Menthe and add to whipped cream. Beat until stiff.

11.   Dark Chocolate Peppermint Ganache

12.   Heat whipping cream until scalding hot. Add chocolate and let sit for a few minutes. Stir until smooth. Stir in peppermint oil.

13.   Assembly

14.   Spread the peppermint whipped cream over the top of the sponge cake. Leave about 1 inch bare along one side. You will roll the cake toward that side and the filling will spread into the gap.

15.   Use the parchment paper to roll the cake. I rolled mine starting with the 9 inch side so I had a shorter, fatter cake. You can roll along the 13 inch sides to make a longer narrower cake.

16.   When you have rolled the cake, wrap in the parchment paper and refrigerate a few hours until set.

17.   Place the log on the serving plate seam side down and cover with the dark chocolate peppermint ganache (I used a spoon to sculpt mine). If desired, cut the ends off and use as branches.

18.   Refrigerate until ready to serve.

source   https://chocolatechocolateandmore.com

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