Heat oven to 350°F. Line 15x10 1/2-inch jelly-roll pan with foil; generously grease foil. Sift powdered sugar onto clean towel.
Beat egg yolks in medium bowl 3 minutes on medium speed of mixer. Gradually add 1/2 cup sugar, beating another 2 minutes until thick and lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extracts.
Beat egg whites in large bowl until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form. Carefully fold chocolate mixture into beaten egg whites. Spread batter evenly into prepared pan.
Bake 16 to 18 minutes or until top springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared towel. Carefully remove foil. Cool completely.
Cut into four equal rectangles approximately 3 1/2x10 inches. Chill layers while preparing filling and frosting. Place one cake layer on serving plate. Spread one-third (about 1 cup) Whipped Cream filling evenly over cake layer; top with another cake layer. Repeat with remaining cake and filling, ending with cake layer. Refrigerate about 1 hour before frosting. Generously frost loaf with Creamy Cocoa Log Frosting. Swirl frosting with spatula or score with fork to resemble bark. Refrigerate at least 4 hours before serving. Garnish with shaved chocolate and chocolate leaves, if desired. Cover; refrigerate leftover dessert.
Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until cream is stiff.
CREAMY COCOA FROSTING: Makes 2 1/2 cups frosting
3 1/2 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/3 cup milk
Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture alternately with milk, beating until smooth and of spreading consistency.
No comments:
Post a Comment