Chocolate yule log with coffee cream filling

8 servings

Ingredients

Quantity Ingredient
½ cup All-purpose flour
½ cup Unsweetened cocoa powder
6 Eggs,separated
3 tablespoons Cornstarch
⅓ cup Splenda granular sweetner
¾ cup Prepared coffee
1 Egg,beaten
1 tablespoon Coffee liqueur
⅓ cup Whipping cream,optional
Chocolate Glaze
½ cup Splenda granular sweetner
½ teaspoon Vanilla
3 tablespoons Cocoa powder
2 tablespoons Splenda granular,sweetner
2 teaspoons Cornstarch
⅓ cup Milk
3 tablespoons Corn syrup
½ teaspoon Vanilla

Directions

CAKE

FILLING

Cake: Grease 15" x 10" jelly-roll pan,line with wax paper and grease again.Sift together flour and cocoa; set aside.Beat egg yolks,splenda and vanilla until light and creamy.In large bowl,beat egg whites until stiff but not dry.Fold in egg yolk mixture.Gently fold in flour mixture just until blended.Spread evenly into prepared pan. Bake at 375 degrees for 10 minutes or until firm to the touch.Turn out onto tea towel lined with wax paper.Remove pan-lining paper. Roll up cake in towel,starting at narrow edge.Cool on rack. Filling: In small heavy saucepan,mix cornstarch and splenda. Stir in coffee.Cook and stir over medium heat until it boils.Cook over low heat 2 minutes.Whisk a little of hot mixture into egg; return to saucepan.Cook and stir 2 minutes. Remove from heat,stir in liqueur.

Cover and chill. Beat cream until stiff,(if using); fold into cooled coffee mixture. Chocolate Glaze: In small heavy saucepan, combine cocoa powder,splenda,cornstarch.Whisk in corn syrup and vanilla.Cook and stir over medium heat until mixture comes to boil.Simmer,stirring over low heat 1 minute or until thickened and glossy.Cool 5 minutes.

Unroll cake and spread with filling. Roll up cake,removing wax paper.Place seam side down on serving plate.Spread with Chocolate Glaze. Chill until serving time.

Tip: Cocoa powder has most of the fat (cocoa butter) removed in processing; therefore, it is much lower in fat than chocolate, making it preferable for low-fat baking.However, all the wonderful chocolate flavour is still there.

Per Serving 114g Energy 180 calories Protein 8.0g Fat 6.5g Carbohydrates 24.2g

Typed by G.Major 07\\11\\95 From the Splenda Fall & Winter Recipe Booklet

Submitted By GEORGINA MAJOR On 08-21-95

Related recipes