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Cuisinart DLC-5 7-Cup Capacity Food...

CHOCOLATE CHRISTMAS LOG

Serves 12

3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup flour, all purpose
1/4 cup cocoa powder
2 teaspoons baking powder

1 1/2 cups whipping cream
4 ounces instant vanilla pudding
1 tablespoon melted semi sweet chocolate
1/2 cup water
Syrup:
1/4 cup sugar
1/4 cup Grand Marnier liqueur

Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper. Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour ,cocoa powder, and baking powder. Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan. Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar. Turn the cake over towel.
Starting with the widest side, roll with towel into a jelly roll. Cool. Filling:
In an electric mixer, whip the cream with instant vanilla pudding. Gradually whisk in the cooled melted chocolate. The cream will be thick. Refrigerate.

Syrup:
In a saucepan, combine water and sugar. Heat to melt sugar. Cool and stir in the Grand Marnier.

Assemble cake:
Unfold the chocolate jelly roll over a baking sheet. Remove towel. Brush syrup over surface of cake.
Evenly spread 1/2 of chocolate whipped cream over cake. Roll cake into jelly roll shape starting at the longest end. Cut a 2 inch piece of cake form each end of cake.

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