Chocolate And Coffee Yule Log

Ingredients

• Servings: 1
• kahlãºa simple syrup:
• 1 cup granulated sugar
• 1 cup water
• 3 tablespoons kahlua® liqueur
• biscuit roulade:
• 1/2 cup pastry flour or all-purpose flour, sifted
• 1 teaspoon baking powder, sifted
• 1/4 cup cocoa powder, sifted
• 4 egg yolks, room temperature
• 1 cup sugar, divided
• 4 egg whites, room temperature
• coffee buttercream:
• 1 cup water, divided
• 3 tablespoons ground coffee beans
• 1 cup fine granulated sugar
• 5 large egg whites, room temperature
• 1 1/2 cups unsalted butter, cold and cubed
• 2 teaspoons vanilla extract
• chocolate ganache:
• 11 ounces dark chocolate (58% cacao)
• 1 tablespoon butter
• 2 teaspoons honey
• 1 cup heavy whipping cream

Recipe

• for kahlua simple syrup: place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. bring to a boil, then remove from heat and add the kahlua®.
• stir to combine and allow syrup to cool completely.
• for biscuit roulade: preheat oven to 375 degrees f. butter and flour a 15x10x1-inch jelly-roll pan. line bottom with parchment paper. butter and flour parchment paper also.
• combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
• beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. thoroughly wash and dry the beaters.
• beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
• carefully fold egg yolk mixture into the egg whites, using a rubber spatula. once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
• spread batter evenly into the prepared jelly-roll pan. bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
• lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
• immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
• turn cake out onto the sugared kitchen towel, parchment paper side up. carefully pull off the parchment paper.
• fold towel over the longest side of the cake and roll up the cake with the towel inside.
• cool on a rack with the seam side down.
• for coffee buttercream: bring 1/2 cup of water to a boil in a small saucepan over high heat. remove from heat and add coffee grinds; allow to steep for 5 minutes. strain through a coffee filter into a small bowl and set coffee concentrate aside.
• mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. clip a candy thermometer to the pan and heat to 240 degrees f, soft-ball stage (18-20 minutes). keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
• once the temperature reaches 240 degrees f, remove the candy thermometer and remove pan from heat.
• beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. scrape the sides of the bowl as needed and continue to beat until a meringue forms.
• add the butter all at once, and beat on medium speed until incorporated. increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. add vanilla extract and coffee concentrate, mix for one minute until combined. set aside.
• for chocolate ganache:
• place the chocolate, butter, and honey in a large mixing bowl and set aside.
• heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. remove from heat and pour cream into the chocolate mixture. whisk until smooth.
• set aside and allow the ganache to come to room temperature.
• to assemble: unroll cake, remove towel. using a pastry brush, "baste" the cake with the kahlua simple syrup.
• evenly spread the coffee buttercream over cake to within 1 inch of the edges. re-roll the cake to form the "log." place, seam-side down, on a serving platter.
• spread the chocolate ganache over the top and sides of the cake. score ganache with the tines of a fork to resemble the bark on a log. decorate as desired and refrigerate for an hour to let the ganache set.