Ingredients: |
Ingredients: Filling:
1/4 c. butter, melted
1 c. chopped, toasted pecans or almonds
1 c. flaked coconut
1/2 c. semi-sweet chocolate chips
2/3 c. sweetened condensed milk (not evaporated)
Cake:
1/2 c. semi-sweet chocolate chips
4 eggs
3/4 c. sugar
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
3 T. cold coffee
1 tsp. vanilla
1/4 tsp. baking soda
Powdered sugar
Stabilized whipped cream (see recipe)
Cocoa powder
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Directions: |
Directions:Filling: Line a 15 x 10 x 2 inch jelly roll pan with foil. Add butter and tip pan to spread butter evenly. Mix coconut, nuts and 1/2 c. chocolate chips and scatter the mixture evenly over the bottom of the pan. Drizzle with condensed milk. Set aside.
Cake: Melt the chocolate chips in the coffee. In a large bowl, beat eggs with sugar until the mixture is thick and lemon colored. Stir together flour, baking powder and salt; sift over eggs and fold in, blending well. Combine coffee mixture and vanilla; add baking soda. Stir until the mixture is lightened by carbon dioxide from the baking soda. Fold chocolate mixture into flour mixture.
Carefully spread the batter over the prepared pan with filling. Bake at 375º, 20 minutes.
Remove the cake from the oven and generously sprinkle the top of the cake and a large towel with powdered sugar. Lay the towel over the cake and invert both. Carefully remove the pan and foil from the cake (any disturbed filling may be spread back on the cake with a spatula). Quickly roll the warm cake and filling, jelly roll style, starting from the short side. Cool and chill until filling is set, at least one hour.
To serve, frost log with stabilized whipped cream (see recipe). Use a dinner fork to score the surface with rows of straight and curving ridges to resemble bark. Dust with cocoa powder. Garnish with pecans, toasted coconut and chocolate curls, if desired. Although the cake is best at room temperature, it should be stored in the refrigerator. |
This recipe for Chocolate, Coconut, Pecan Log is from