Choco-Berry Yule Log with Laura Secord Ice Cream
Ingredients
- ¾ cup of flour
- 30 ml of cocoa powder
- ¼ tsp. baking soda
- pinch of salt
- Maple Crunch Laura Secord 40 g bar
- 2 eggs (whites and yolks separated)
- 1 cup of sugar
- 30 ml of butter
- 1 tsp vanilla
- ½ cup of milk
- About ½ jar of Laura Secord strawberry jam
- About ¼ cup of icing sugar
- Fresh strawberries for decoration
- 1 liter of Laura Secord ice cream of yourchoice
- 1 Laura Secord 100 g chocolate bar of your choice
- Preheat the oven to 350F
- In the first bowl, sift the flour, cocoa powder, baking soda and salt. Reserve.
- In the second bowl, beat the egg whites until stiff, then add ½ cup of sugar to obtain stiff peaks. Reserve.
- Melt the chocolate bar in a bain-marie.
- In a third bowl (andthe largest), beat the egg yolks, add in the other ½ cup of sugar, the butter,the melted chocolate and the vanilla.
- Gradually add the dry ingredients and the milk alternately. Slowly fold the egg whites in the dough at the very end.
- Place the mixture on a baking sheet lined with buttered parchment paper and spread the dough evenly to make a 10 X 14 inches rectangle.
- Bake for about 10 minutes, or until a toothpick inserted in the center comes out dry.
- Turn the dough onto parchment paper previously dusted with icing sugar. Leave to cool for 1 hour with the 2 parchment papers.
- Gently peel off the first parchment paper from the top. Without removing the papers, turn the cake overand completely remove the second parchment paper.
- Spread the strawberry jam on the cake then roll gently to form the log.
- Let the cake rest inthe refrigerator before spreading it with the ice cream
- Coat cake with softened ice cream and put it in the freezer. Decorate with strawberries and pieces from the 100 g chocolate bar before serving. Enjoy!
