Devilish Chocolate Rum Log. Put the yolks into a bowl, gradually add the caster sugar and whisk until the mixture is thick and pale lemon colored. Melt the chocolate with the water in a saucepan set over a very gentle heat, then set aside while you whisk the egg. Skip the cake-rolling process with this new take on the yule log.
The question is, how did this dessert, which can be found everywhere in the world, mostly in French speaking countries such as France, Belgium, Quebec, New Brunswick, Vietnam, Lebanon, but also the United States, find its way to our tables? In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, whisk the boiling water and cocoa powder until smooth. You can cook Devilish Chocolate Rum Log using 10 ingredients and 3 steps. Here is how you cook that.
Ingredients of Devilish Chocolate Rum Log
- It’s 8 of Portions:.
- You need of Ingredients:.
- It’s 200 grams of Cooking Chocolate.
- It’s 50 grams of Butter or Margarine.
- It’s 250 grams of Mascarpone or similar type Philadelphia Cream Cheese.
- Prepare 200 grams of Digestive Biscuits.
- You need 70 grams of Almonds.
- It’s 70 grams of Walnuts.
- Prepare 1 tablespoon of Cocoa.
- It’s 40 grams of Rum Extract.
Beat butter and sugar together on medium speed in a. Cream butter, sugar and extracts, add eggs. Lightly brush your mini bundt pans with cooking oil and put a few teaspoons of chopped pecans in the bottoms.; Cakes Cream together butter and sugar. Serve covered with your choice of fresh berries, chocolate chips, grated chocolate, freeze dried raspberries, berrie coulis etc; Enjoy!
Devilish Chocolate Rum Log step by step
- In a bowl break the biscuits into pieces. Melt butter and Chocolate together in a small sauce pan, and whip the cheese in a separate bowl until smooth. Once this is done add all the ingredients into your biscuits and mix until it has all come together nicely..
- On a large piece of aluminum foil, spread the mixture and start folding into a roll. Tightly close off both sides of the foil and then place in the freezer for 1 hour or in the refrigerator for 3 – 4 hours..
- Once it is ready, unfold slowly and let your roll sit for about 15 minutes, cut and serve. Tip: For a nice change, I like to add in dried fruit. Enjoy!! :).
In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, nutmeg and salt; gradually add to creamed mixture and mix well. In a large mixing bowl, sift together dry ingredients. Cut parchment paper to fit the pan and spray each side with baking spray. Add vanilla, eggs, and melted chocolate, and remaining milk.
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