Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, February 25, 2011

Lincoln Log


Sorry to have two chocolate recipes in a row (I know it's a real hardship for you ::wink::), but I posted the picture of the Lincoln Log at Praying for Grace and I figured that I'd better follow up with a recipe here. No fair just sharing pictures, right?

This recipe is traditionally served by my husband's family on President's Day or President Lincoln's birthday. It's a yummy tradition to carry on, so I am happy to do it.

Lincoln Log
serves 8

1/2 cup all-purpose flour
1/4 cup cocoa powder
1 t. baking powder
1/4 t. salt
4 eggs, divided
1/2 t. vanilla
1/3 cup plus 1/2  cup granulated sugar, divided

2 cups whipping cream
1/4 cup powdered sugar

3/4 cup heavy cream
1 cup semi sweet chocolate (either chips or finely chopped pieces)

Grease and line a 15 x 10 jelly roll pan with parchment or waxed paper. Then grease and flour paper. Preheat oven to 375 degrees.

Whisk together flour, cocoa, baking powder, and salt. In a mixer bowl, beat egg yolks and vanilla at high speed for 5 minutes or so until eggs are thick and lemon colored. Gradually add 1/3 cup sugar, beating until sugar dissolves. 

In another mixer with clean beaters, beat egg whites at medium speed until soft peaks form. Gradually add 1/2 cup sugar and beat until stiff peaks form. Fold egg yolks into whites very gently. Sprinkle flour mixture over egg mixture and fold gently until incorporated. Spread batter into prepared pan.

Bake at 375 degrees for 12 to 15 minutes. While cake is baking, sprinkle powdered sugar over a clean tea towel. When cake is done, immediately flip cake out of pan and onto towel. Starting at narrow end, roll up cake in tea towel. Cool on a wire rack. (You can see the rolling process here.)

Beat cream to stiff peaks with powdered sugar. When cake is cool, carefully unroll cake and fill with sweetened whipped cream and re-roll (If cake begins to crack, try to re-roll it -- the cream will probably hold it together).

Place rolled cake on a serving platter and prepare glaze. Heat 3/4 cup cream to steaming and pour over chocolate in a bowl. Let sit for a minute (leave it alone). Stir until chocolate melts and then let it sit to cool for a few minutes. Pour glaze over cake from the top slowly drizzling, back and forth, so it will slowly drip down over sides. Chill until ready to serve.


Sarah said...

My oldest saw this on your other blog this morning, and she noted how delicious it looked. (She's my sweet-tooth gal.) Thanks for sharing the recipe!

Priyanka said...

Wow......m totally drolling over it :)

Barb, sfo said...

Feel free to share as many chocolate recipes as you want! I won't complain!

Stephanie Hernandez said...

Oh my lord this looks amazing!! =) i want to eat it but i don't want to make lol but i shall try thanks!!