Holiday Chocolate Log

Spray bottom of 15 ½ x 10 ½ x 1” cookie sheet with Pam. Line with wax paper. Spray paper lightly with Pam.

In large mixing bowl, beat 6 egg whites until soft peaks form.

Add b 2 T at a time. Beating until stiff peaks form.

With same beaters in different bowl, beat 6 egg yolks at high speed adding ½ c sugar 2 T at a time. Beat until yolk mixture is very thick-about 4 min.

At low speed beat ¹/₃ c cocoa, 1 ½ t vanilla and dash of salt into egg yolk mixture. Beat just until smooth.

Gently fold egg yolk mixture into egg whites with wire whisk.

Spread evenly on pan.

Bake 15 min at 375o until surface springs back when gently pressed with fingertip.

Sift xxx sugar in a 15 x 10” rectangle on pastry cloth.

Turn cake out on to sugared cloth.

Peel paper off bottom of cake.

Roll up jellyroll fashion leaving towel on cake as you roll.

Cool completely on rack.

Filling:

Mix:

1 ½ c heavy cream                          ½ c xxx sugar

¼ c cocoa                                            2 t instant coffee

1 t vanilla

Beat until thick and refrigerate.

When cake is completely cool, unroll cake.

Spread filling on cake and roll up.

Garnish with candied cherries and pineapple.