CHOCOLATE BUTTERCREAM FOR YULE LOG

CHOCOLATE BUTTERCREAM FOR YULE LOG image

Yield 1 cake's worth

Number Of Ingredients 11

3 egg whites
pinch of salt
1/4 tsp. tartar sauce
1 1/3 c. sugar
1/2 c. water
12 oz. semisweet chocolate, chopped
1/3 c. coffee
1 Tb. vanilla
2-3 Tbs. dark rum
1/2 stick softened unsalted butter
2 Tbs. unsweetened cocoa

Steps:

Beat egg whites in stand mixer until they foam. Add salt and cream of tartar and beat until egg whites form stiff, shiny peaks. Place sugar and water in saucepan and heat to dissolve. Boil covered for 2 minutes, then boil uncovered until syrup reaches 238 deg. Beating egg whites at moderate speed, pour sugar syrup in the thin stream and beat for 5 minutes or until it cools. Melt chocolate and coffee together over double boiler or in microwave. Beat chocolate mixture into meringue, along with rum, vanilla, and butter. Add two Tbs. cocoa to give it body. It should have an icing-like texture. If it's too thin, chill until it reaches the right consistency. Ice cake log, making "bark" with a palette knife.