Chocolate and Salted Praline Log #TheCakeSliceBakers
It’s the end of the year, and what a year it’s been. My family added a sweet new baby, we moved to a new house (our teensy 750 square foot home had gotten a little too cozy for a family of six!), and faced the challenges that everyone else has faced as well. We laughed, we cried, and baked. Check out other fancy bakes of 2021
In January, the Cake Slice Bakers will be baking out of a new cookbook, and it looks like a great one. Bring on 2021!
It is tradition with the Cake Slice Bakers to have free choice on the last bake of the year. Last year, I chose a swiss roll that I made into a Yule Log. This year…I chose another Yule Log.
This version is a delicate chocolate sponge, filled with a salted praline whipped cream, covered in ganache and topped with dark chocolate shards.
A winning combo, no?
The version in the cookbook featured a hazelnut praline, but I made mine with pecans. We have a pecan tree in our new backyard, and I had several very willing little pecan-gatherers and crackers to help me get the required cup.
And also, pecans are better than hazelnuts. Fight me.
The praline was made from toasted pecans, caramelized sugar, and salt that I blitzed in a food processor. I took out a couple tablespoons to sprinkle on the cream, and continued blending the rest until it formed a paste. That was then folded into some lightly sweetened whipped cream.
Rather than making one big Yule Log, I decided to bake the sponge in a thinner layer to make two Yule…Sticks. So that I can share one with a friend. If I were to do it again, I would just double the recipe. It became way too fiddly with such a thin sponge layer.
My sponge was spread thin, like my nerves and sanity this year. So I guess it was fitting.
What’s a Yule Log without mushrooms? Last year I went the classic route with meringue ‘shrooms.
Since this bake is all about chocolate, I made some mushrooms out of candy melts.
I melted some red wafers and poured them into a quail egg carton that I’d washed very well. (Yes, I’m lucky enough to have a friend who has quail!) But you could use any kind of container with small indentations. Or even make little cups out of aluminum foil. Mushrooms come in all shapes and sizes!
For the stems, I cut open a straw and filled it with white candy melts. I heated a skillet and melted the ends of the stems to join them to the red tops. I also crunched up a graham cracker with a couple drops of green food coloring to look like moss, and sprinkled a little powdered sugar on the top.
They turned out pretty cute, I think!
I have had a verse from the Bible on our living room felt board since about March. This has been a reminder for me through this tumultuous year, and is my prayer for 2021 as well--that my family and I can face whatever the next year brings with a confident hope and without fear.
Not because there is nothing that's scary or there won't be bad news, but because we are defiantly refusing to be overcome by either and are choosing to trust God.
|Looks like we lost the "i" from "in." Oops.|
Merry Christmas, best wishes, hope and JOY for the New Year!
Chocolate and Salted Praline Log
from The New Way to Cake by Benjamina Ebuehi
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - The New Way To Cake - traditionally our last bake for the year is free choice, so our choices for December 2020 were ~
- Cinnamon Loaf with Espresso Butter by All That's Left Are The Crumbs
- Maple-Walnut Layer Cake by Camille Cooks
- Malted Chocolate Cake with Baileys Irish Cream Ganache by Sweet Sensations
- Chocolate and Salted Praline Log by Amandie Bakes
- Nutmeg Custard Cake Doughnuts by Karen's Kitchen Stories
- Pink Peppercorn Madeleines by Culinary Adventures with Camilla
- Bitter Chocolate and Rosemary Tortes by A Little Bit of All Right
- Earl Grey & Blueberry Tea Cakes by My Recipe Reviews