Emeril's Yule Log
An elaborate holiday Yule Log cake — a light sponge cake rolled around coconut-pecan filling, blanketed in chocolate ganache and forked to look like bark.
Ingredients
- 0.3 cup milk
- 3 tbsp butter
- 8 each eggs
- 2 cup sugar, plus 1 tbsp
- 1 cup flour
- 1 tsp baking powder
- 1 tsp vanilla
- 1 0.3 cup evaporated milk
- 1 0.5 cup sugar (for filling)
- 4 each egg yolks, beaten
- 1 stick butter, cubed
- 1 0.5 cup toasted pecans
- 1 0.5 cup toasted coconut
- 1 cup heavy cream
- 0.3 lb semi-sweet chocolate, cut into pieces
Instructions
- 1
Preheat oven to 350°F. Heat milk and 2 tbsp butter. Beat eggs and sugar on medium-high 8 minutes until pale yellow and tripled in volume. Slowly add heated milk. Fold in sifted flour, baking powder, and salt. Fold in vanilla. Pour into buttered, sugared half-sheet pan. Bake 15-20 minutes until edges golden. Flip onto parchment. Replace parchment and flip back.
- 2
For filling: combine evaporated milk, 1.5 cups sugar, and salt in saucepan. Bring to boil. Temper in egg yolks. Stir in butter. Simmer 12 minutes, stirring constantly. Remove and stir in pecans, coconut, and vanilla. Cool completely.
- 3
For ganache: melt cream and chocolate pieces in non-stick saucepan over medium heat, stirring until smooth. Cool until glossy and slightly thick.
- 4
Spread coconut-pecan filling over sheet cake. Roll up tightly from long side like a jelly roll. Wrap in parchment then plastic. Chill 1 hour.
- 5
Place on wire rack over parchment. Pour ganache over cake, letting it run down sides. Use a fork to draw bark texture. Refrigerate 2 hours until set. Garnish with fresh mint and powdered sugar.