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Before you jump to Chocolate Log/Yule Log   #christmasbaking recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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Probably the food just isn’t quite as good when cooked in the microwave, but it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will motivate you to use the microwave more. When it pertains to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. Many individuals incorrectly believe that doing the dishes by hand uses a lesser amount of energy than a dishwasher. Especially if you make certain the dishwasher is full prior to starting a cycle. Preserve even more money by air drying as well as cool drying your dishes rather than heat drying them.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. Largely, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to chocolate log/yule log   #christmasbaking recipe. To cook chocolate log/yule log   #christmasbaking you need 9 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chocolate Log/Yule Log   #christmasbaking:

1. Provide All-Purpose Flour
2. Take Cocoa Powder
3. Take Granulated Sugar
4. Take Eggs
5. You need Vanilla essence flavoring
6. Prepare cream frosting
7. Prepare Cream frosting: 1/4 cup cream & 2 Tbspn Icing sugar
8. Prepare Chocolate Buttercream:
9. Use Icing sugar, 1/4 cup Butter & 1/8 cup Cocoa powder

Instructions to make Chocolate Log/Yule Log   #christmasbaking:

1. Pre-heat oven to 180 ºC or 350 ºF. Then grease & line a rectangular baking/sheet pan with grease-proof paper (You can also just grease & dust with flour).
2. Measure & sift the flour and cocoa powder into a medium bowl twice and set aside.
3. Put eggs and sugar into a large bowl and beat them using a mixer (8 mins) or with a whisk for about 8 - 10 minutes. The mixture should at least double in size/volume.
4. Sift the flour & cocoa mixture onto the beaten sugar and egg mixture in two parts and fold in gently but quickly.
5. Pour the sponge mixture onto the rectangular pan and spread it evenly.
6. Bake for about 15 to 25 minutes until sponge is still soft and baked well. It should spring lightly when pressed gently with your fingers.
7. Remove the sponge cake and allow it to cool in the pan for about 5 minutes. Place a piece of parchment/grease-proof paper on your work table; the length of the sponge you have baked. Sprinkle the parchment paper with some icing sugar.
8. Overturn the sponge you’ve baked onto the parchment paper on your work table with sugar. If the edges of the sponge have browned and hardened a little bit; take a bread knife and trim the edges a bit. Now roll up the sponge cake into a roulade and leave it sitting that way for about 20 mins.
9. Beat your chilled cream until fluffy; add icing sugar and beat to sweeten.
10. Unroll the chocolate sponge roulade and then apply a layer of the cream frosting in the middle. Slowly roll it back up, being careful not to have it crack.
11. Place the roulade on a tray or large cake board with the finished edge at the bottom. Take a bread knife and slice about a quarter off of the sponge, make sure to do it diagonally. Fit the small sponge piece on the side to form a log shape.
12. Chocolate Buttercream: Beat icing sugar, cocoa and butter together till creamy and well mixed.
13. Apply a layer of chocolate buttercream frosting on the top of the chocolate sponge roulade; then take a fork and make ‘bark lines’ using the tines of the fork on top of the frosting. You can choose to garnish with 2 or 3 cherries and some fondant leaves or clean green leaves. Enjoy! ^_^

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