Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan.
- Combine all Sponge Cake ingredients and beat until smooth. Pour into prepared pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the Chestnut Filling. In a bowl, whip the Heavy cream until soft peaks form. Gently fold in the Chestnut puree, Powdered sugar, Dark rum, and Mascarpone cheese.
- Once the cake is cooled, carefully roll it up tightly with a clean kitchen towel. Let cool completely.
- Prepare the Chocolate Coffee Ganache. Heat the Heavy cream in a saucepan until simmering. Stir in the Instant espresso powder. Pour over the Bittersweet chocolate and let sit for 1 minute. Stir until smooth and glossy.
- Unroll the cooled cake and spread evenly with the Chestnut Filling. Re-roll the cake tightly.
- Frost the entire Yule Log with the Chocolate Coffee Ganache. Decorate as desired.
