The Very Best of Emeril

melted completely and the mixture is smooth. Remove the pan from the heat

and stir to cool, lifting the mixture out of the pan several times with a

spoon. The mixture should be glossy and slightly thick. Set the mixture

aside. To assemble, spread the coconut/pecan icing evenly over the sheet

cake. Starting from one of the long sides, roll the cake up tightly, like a

jelly roll. Wrap the cake tightly in parchment paper and then wrap the cake

in plastic wrap. Place the cake in the refrigerator and chill for 1 hour.

Remove the cake from the refrigerator and carefully unwrap the cake. Place a

wire rack over a piece of parchment paper. Place the cake, seam side down,

on the rack. Evenly pour the chocolate ganache over the cake, letting the

chocolate run down the sides of the cake. If the poured chocolate does not

ice the cake completely, use a clean knife and spread the chocolate evenly

over the unexposed areas. Using a fork, run the tines of the fork back and

forth across the cake. Refrigerate the cake for 2 hours or until the ganache

is set. Remove the cake from the refrigerator and using a long spatula,

carefully remove the cake from the rack and place on a serving platter.

Garnish the cake with fresh mint sprigs and powdered sugar. This recipe

yields 12 servings.

Emeril's Yule Log

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The Very Best Of Emeril