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Mocha Yule Log
Mocha Yule Log

Mocha Yule Log

3 Review(s)
Cook Minutes 1 Hr 38 Min
Prep : 20 Min Cook: 1 Hr 18 Min
Filled with a creamy chocolate filling and frosted with COOL WHIP, this flourless chocolate cake roll will melt in your mouth.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 eggs, separated, divided
1/2 cup sugar, divided
1 pkg. (170 g) Baker's Bittersweet Chocolate, melted, cooled
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 tub (1 L) Cool Whip Whipped Topping, thawed, divided
2 Tbsp. Maxwell House Instant Coffee Original Roast
3 Tbsp. warm water
1 Tbsp. unsweetened cocoa powder
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Step 1
Heat oven to 350°F.
Step 2
Line 17-1/2 x11-1/2x3/4-inch pan with parchment paper; spray with cooking spray. Beat egg whites in small bowl with mixer on high speed until frothy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Set aside.
Step 3
Beat egg yolks and 1/4 cup of the remaining sugar in large bowl with mixer until thick and lemon coloured. Add melted chocolate; beat just until blended. Gently stir in 1/4 of the egg whites; stir in remaining egg whites until well blended. Spread onto bottom of prepared pan.
Step 4
Bake 15 min. or until top of cake springs back when touched with finger. Cover with dampened clean tea towel; cool cake in pan 1 hour. Meanwhile, dissolve coffee in warm water; cool. Beat cream cheese and remaining sugar in medium bowl until well blended. Gradually beat in coffee. Gently stir in 2 cups Cool Whip.
Step 5
Remove towel from cake. Use parchment paper to lift cake from pan; spread cake with Cool Whip mixture. Starting at one long side, roll up cake, peeling off parchment as cake is rolled. Diagonally cut off one end of cake; reserve. Place cake on platter; place removed piece, diagonally-cut side facing out, next to log. Frost with remaining Cool Whip, leaving exposed ends unfrosted. Sift cocoa powder over cake.
Kraft Kitchen Tips!
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Tips for Recipe Success
For best results, gently tap batter-filled pan on counter several times to remove air bubbles before baking cake.
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Make Ahead
Dessert can be stored in refrigerator up to 2 days before serving. Sprinkle with cocoa powder just before serving.
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Special Extra
Serve topped with fresh fruit, such as raspberries or strawberries
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How to Store
Keep refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
110
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 4.5 g
23 %
Cholesterol 45 mg
Sodium 35 mg
1 %
Carbohydrate 9 g
Fibre 1 g
Sugars 8 g
Protein 2 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
4 %
Servings
Makes 24 servings, 1 piece (37 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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