Chocolate Cherry Lincoln Log
The first time I made this festive cake roll was for Lincolns birthday but its a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.
The first time I made this festive cake roll was for Lincolns birthday but its a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup water
- 3 eggs
- 1 cup sugar
- 1 teaspoon baking powder
- 1 cup all-purpose flour
- 1 tablespoon butter
- frosting:
- 1 ounce unsweetened chocolate
- confectioners' sugar
- 1/3 cup baking cocoa
- 1 quart cherry ice cream softened
- 1 1/4 cups confectioners' sugar
- 2+ tablespoons milk
- Carbohydrate 30.4846235326459 g
- Cholesterol 3.46212797665144 mg
- Fat 5.06041524922293 g
- Fiber 1.46286461680656 g
- Protein 2.90313885107348 g
- Saturated Fat 3.09468470769936 g
- Serving Size 1 1 (86g)
- Sodium 4141.6755510381 mg
- Sugar 29.0217589158394 g
- Trans Fat 0.269423008686996 g
- Calories 168 calories
Step-by-step
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin).
- Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency.
- Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.
Freezing a dessert containing dairy and fragile sponge requires strict adherence to temperature control and timeline management. Operating under the constraint of an overnight freeze means the structure must withstand solidifying without developing ice crystals on the exposed surfaces. A 15-by-10-inch baking pan provides the exact surface area needed to achieve a thin sponge layer that rolls without cracking. Beating the eggs for a full three minutes incorporates enough air to create the necessary lightness before the dry ingredients are folded in. Baking at 375 degrees Fahrenheit for ten to thirteen minutes yields a springy crumb that holds its shape when inverted. Dusting the kitchen towel with confectioners' sugar prevents the warm crumb from sticking during the initial hot roll. Peeling the waxed paper immediately after inversion stops the steaming process from softening the surface excessively. Cooling the rolled cake completely on a wire rack ensures condensation does not ruin the texture before the ice cream filling is applied. Spoftened cherry ice cream spreads easily into an even layer, leaving a half-inch border to prevent overflow during the final shaping. Wrapping the assembled log tightly and transferring it directly to the freezer halts melting and sets the interior firmly. The chocolate and butter frosting acts as a protective moisture barrier once applied to the exterior.
