Yummy Yule Log AKA "Cholesterol Roll" Yule Logs are traditionally burned on the Winter Solstice. What if you don't have a fireplace or an outdoor area to burn one? Eat one instead! Ingredients 2 Tbls Cornstarch Sugar 2 Cups Whole Milk 4 Egg Yolks Vanilla Extract 1.5 8oz Packages Semi Sweet Chocolate Squares, Chopped (12 oz) 10 Large Eggs, Separated 1 Cup All Purpose Flour 1/2 Cup Heavy Whipping Cream Nontoxic Leaves or Pine Boughs for Garnish Make The Chocolate Custard Filling In 2 quart saucepan, mix cornstarch and 1/2 cup sugar, stir in milk until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Reduce heat to low. In small bowl with wire whisk, beat 4 egg yolks slightly. Into the yolks, beat a small amount (1/4 cup) of hot milk mixture. Pour slowly, stir quickly. Slowly pour egg yolk mixture back into the hot milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until thick and coats the back of a spoon well. Remove saucepan from heat, stir in 1/4 tsp. vanilla and half of the chopped chocolate until melted and smooth. Cover the surface with plastic wrap, refrigerate one hour. Make the Cake Grease 2 jelly roll pans (15 1/2" by 10 1/2"). Line with waxed paper, grease paper well. In large bowl, with mixer on high speed, beat egg whites until soft peaks form. Beating on high, sprinkle in 1/2 cup sugar, 2 Tablespoons at a time, until sugar dissolves and stiff peaks form. Preheat oven to 350 degrees. In small bowl, with mixer at high speed, beat egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla, until very thick and lemon-colored. Stir in flour. With rubber spatula, gently fold egg yolk mixture into beaten egg whites. Spread batter into pans. Bake 10 minutes or until top springs back when lightly touched. When cakes are done, immediately loosen edges with spatula. Invert on clean, smooth towel, side by side, overlapping a long side of each cake. Peel waxed paper off gently. Starting with a long side, roll with towel. Cool completely (still rolled in towel). Prepare Glaze In 1 quart saucepan, heat heavy cream and rest of chopped chocolate until melted and smooth. Remove from heat. Refrigerate until cool and slightly thickened. Assemble Cake Unroll cooled cake. Spread evenly with custard mixture. Butter your hands well so cake won't stick to them. Starting with the same side again, re-roll the cake with the custard inside. (Will be messy). Cut a 2" slice from each end of the cake (to make it even). Trim the sliced off pieces to 2" in diameter. Set aside. Place the rolled cake, seam-side down, on a serving platter. With spatula, spread glaze over roll top, sides, and ends. Place the two trimmed-down pieces on the top of the cake, offset, and tack in place with toothpicks (try not to eat them later). The cut pieces should resemble cut branches sticking out of the "log". Spread glaze on the cut bits as well. Score the glazed cake with a fork, to resemble bark. Score in a circle on the ends, to resemble tree rings. Refrigerate 2 hours. Garnish with pine branches or nontoxic leaves. Serve. Lilith's Secrets to A Perfect Yule Log Through trial and error, I've discovered several tips and tricks that help make this recipe work the first time. Thought I'd share them. Use only the best ingredients If you want good results, you'll have to pay for them, both in money and calories. Use whole milk, heavy whipping cream, real extracts (never artificial!), and real semi-sweet chocolate. I've said it before, and I'll keep repeating myself. Real. Whole fat. The GOOD stuff, or don't bother. Whipping the eggwhites When you beat the egg whites, be sure the beater and bowl are slightly chilled, and that there is absolutely no grease or water on the beaters or in the bowl. Even a little can keep the egg whites from whipping up like they should. Use disposable jelly roll pans It's not the most environmentally friendly route, but it will save you some massive headaches. Buy a pair of disposable aluminum jelly roll pans, and the jelly roll cakes will be very easy to remove. If you feel guilty about the waste, wash the pans when you're done and recycle them, or treat them gently and use them again later. Or both! Give yourself lots of time This is a project that can take all afternoon. Allow several hours. Serve very small pieces! This is a very, very rich dessert. Cut pieces very thin (1/2"). You can always have more later!