Once a year will not kill you. After all it is Gluten Free This is one of my all time favorites. Make sure to gather your friends for added fun.
Preheat oven to 350 degrees
12 large eggs separated
1 C sugar
1 C unsweetened Cocoa Powder
Grease jelly roll pan, flour and line with parchment paper
Extending up past edges of pan
Whip eggs yolks with sugar until light and thick-slowly add cocoa powder- blend till smooth
Whip egg whites just until firm-then fold into yolk mixture
Pour batter into jellyroll pan and bake for 22 minutes. Do not over bake.
Let cool for 5 minutes
Turn onto to greased parchment paper and sprinkle with cocoa
When ready to frost, unroll and paint an even coat of rum simple syrup onto roll, spread an even coast of chocolate buttercream and reroll.
Frost the top. You can get fancy and decorate at this point. Serve at room temperature and watch out.
1/4 C sugar
1/4 C water
1/4 C dark rum
Combine sugar and water and stir over heat to dissolve. Bring to a boil. Remove from heat and cool. Stir in rum
12 oz Semi Sweet Chocolate-melted
2/3 C sugar
2/3 C water
10 egg yolks
1# butter softened
1 tsp. vanilla
Combine sugar & water-stir to dissolve-boil 2 minutes.
In kitchen aid with whip- beat yolks until light-while beating carefuly pour in hot syrup in a thin stream. Beat until light and cool (body temperature)
Cut butter into 16 pieces. Add one piece at a time.
When smooth add melted chocolate, and then rum.
Note: The mixture may look like it is breaking, do not worry, it comes together at the end. If it does not start to get fluffy by the end of the butter-add a chunk of cold butter. This is enough to frost the yule log.
Decorate with candy mushrooms, kale for greenery, and cranberries.. Sprinkle confectionery sugar on top for snow.