Lunch: Pistachio Ice Cream Yule Log Recipe

Ingredients

3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup confectioners' sugar
3 cups pistachio ice cream, softened
12 ounces bittersweet chocolate, divided

Instructions

Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, baking powder and salt; add to egg mixture and beat until smooth.
Spread batter evenly into prepared pan. Bake at 350 ° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze for at least 1 hour.
In a microwave, melt four ounces of chocolate; stir until smooth. Spread over a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
Break chilled chocolate into 3-in. x 1-in. pieces. Melt remaining chocolate; spread over top, sides and ends of cake. Working quickly, place chocolate pieces on cake to resemble bark. Freeze until serving. Remove from the freezer 10 minutes before cutting.