Thursday, December 24, 2009

Bûche de Noël

A Christmas Tradition in our home is the serving of a special cake called "Bûche de Noël" at Christmas time.Here's the recipe I use.

5 Eggs separated

1 cup Powdered sugar
3 tablespoon Cocoa

1 cup Whipping cream
1/4 teaspoon Vanilla
1/4 cup confectionery sugar
4 tablespoon Cocoa

12 oz. semisweet chocolate
8 tbsp. unsalted butter
2/3 cup heavy cream

Candies for embellishment

Preheat oven to 400F. Grease 15" x 10" jelly roll pan. Line pan with wax paper. Grease and flour paper.

In a large mixing bowl, beat egg whites with a mixer on high speed. Beat to soft peaks. Gradually beat in cup of powdered sugar. Beat to stiff peaks and set aside.

In a small mixing bowl beat egg yolks on low speed until thick. Beat in a cup of powdered sugar and the 3 Tbsp cocoa at high speed. Fold egg yolk mixture into egg white. Spread in pan. Bake for 15 minutes or until top of cake springs back when touched.

Invert cake onto powdered sugar coated towel and carefully remove wax paper. Starting at the narrow end, roll towel and cake up. Place seam side down on a wire rack to cool.

To make filling:

Beat all filling ingredients together. Unroll cooled cake. Spread filling and re-roll without the towel.

To make icing:

Melt chocolate and butter in the top of a double boiler set over simmering water over medium-low heat, whisking often. Remove from heat and gradually whisk in cream. Transfer to a medium bowl and set aside at room temperature, stirring occasionally, until icing thickens, about 4 hours. (Don't refrigerate; it makes icing hard to spread. Ice the cake with the chocolate icing and decorate with chosen decorative embellishments.

Image from google images.

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