Chocolate and White Yule Log

10 to 12 servings.
=== Ingredients ===
* 4 	 	eggs, separated and at room temperature
* 1/2 	cup 	Plus 1/3 cup Sugar, divided
* 1 	tsp 	vanilla extract
* 1/2 	cup 	all-purpose flour
* 1/4 	cup 	HERSHEY'S cocoa
* 1/2 	tsp 	baking powder
* 1/4 	tsp 	baking soda
* 1/8 	tsp 	salt
* 1/3 	cup 	water
===== WHITE cream FILLING =====
* 1/2 teaspoon unflavored gelatin
* 1 tablespoon cold water
* 2/3 cup HERSHEY'S Premier white chips
* 1/4 cup milk, 1 teaspoon vanilla extract
* 1 cup (1/2 pt.) cold whipping cream
===== Chocolate GLAZE =====
* 2 tablespoons butter or margarine
* 2 tablespoons HERSHEY'S cocoa or Dutch Processed cocoa
* 2 tablespoons water
* 1 cup powdered sugar
* 1/2 teaspoon vanilla extract
== Directions ==
# Heat oven to 375 °F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
# Beat egg whites in large bowl until soft peaks form; gradually add 1/2 cup Sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.
# Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup Sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.
# Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.
# Bake 12 to 15 minutes or until top springs back when touched lightly in center. 
# Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. 
# Carefully peel off foil. 
# Immediately roll cake in towel starting from narrow end; place on wire rack. 
# Cool completely.
# Prepare WHITE cream FILLING. 
# Unroll cake; remove towel. 
# Spread with filling; reroll cake. 
# Spread chocolate GLAZE over top and sides. 
# Cover; refrigerate until just before serving. 
# Garnish with WHITE LEAVES and Candied cherries, if desired. 
# Cover; refrigerate leftover dessert. 
===== WHITE cream FILLING =====
# Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. 
# Place white chips and milk in small microwave-safe bowl. 
# Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. 
# Add gelatin mixture and vanilla; stir until gelatin is dissolved. 
# Cool to room temperature. 
# Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. 
# Refrigerate 10 minutes or until filling begins to set. 
# About 2 cups filling.
===== Chocolate GLAZE =====
# Melt butter in small saucepan over low heat; add cocoa and water. 
# Cook, stirring constantly, until smooth and slightly thickened. 
# Do not boil.
# Remove from heat; cool slightly. 
# Gradually add powdered sugar and vanilla, beating with whisk until smooth. 
# About 2/3 cup.
== See also ==
Category:Chocolate Recipes
Category:Christmas Desserts
Category:Cocoa Recipes
Category:Egg yolk Recipes
Category:Gelatin Recipes
Category:Glace cherry Recipes
Category:Light whipping cream Recipes
Category:Vanilla extract Recipes
Category:White chocolate chip Recipes