Buche de Noel (Yule Log Chocolate Cake)

Updated at: Thu, 17 Aug 2023 02:46:58 GMT

Step 1

Preheat oven to 375 degrees. Line a 10x15 inch jellyroll pan with parchment paper covering the WHOLE pan for when it rises, coated lightly with non-stick spray / vegetable oil. In a large bowl, whip the 2 cups heavy cream, 1/4 cup powdered sugar, 1/2 cup cocoa powder, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Step 2

In a second large bowl, use an electric mixer to beat the 6 egg yolks with 1/4 cup sugar until VERY PALE in color, light and frothy (at least 5 minutes on the highest speed; this provides the cake ALL of it's rise without flour) Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and 1/8 teaspoon salt.

Step 3

In a third large glass bowl, using clean beaters, whip 6 egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form VERY STIFF peaks. Immediately fold the yolk mixture into the whites.

Step 4

Spread the batter evenly into the prepared pan. Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched in the middle, not just the edges.

Step 5

Dust a clean dishtowel with powdered sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Discard parchment. The cake can rest for 10 minutes maximum to set, but without cooling into shape. Starting at the short edge of the cake, roll the cake up with the towel STILL INSIDE. Cool for 30 minutes.

Step 6

Unroll the cake, and spread the filling to within 1 inch of the edge. Add crushed hazelnuts or pistachios inside. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving.

Step 7

Preheat the oven to 225 degrees. Line a cookie sheet with parchment paper. In a large bowl, use an electric mixer to whip the 2 egg whites until foamy. Add 1/8 teaspoon cream of tartar, 1/8 teaspoon salt, and 1/2 teaspoon vanilla. Continue whipping until the whites hold soft peaks.

Step 8

Gradually sprinkle in the 1/4 cup sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks. Place a round tip into a pastry bag, and fill the bag half way with the meringue.

Step 9

To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses.

Step 10

Dust the mushroom caps lightly with cocoa using a small sifter or strainer. Bake for 20-30-45 minutes, until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. NOTE that they do need to cook for a long time, so if they’re really soft don’t take them out. They’ll harden a little more over time too.

Step 11

Melt the 2 oz chocolate. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap, and dip the tip of a stem in chocolate, and press lightly into the hole. Store at room temperature.

Step 12

Cut off the branch of the log and place diagonally. Heat the 3/4 cup cream in a small saucepan until it begins to simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over 6 oz un-melted hard chocolate in a bowl, then let it sit for 2-3 minutes to gently soften the chocolate.

Step 13

Slowly stir until completely combined and chocolate has melted. Ganache will be thin, so thicken in fridge, uncovered, for 30-45 minutes. Then, spread the thick ganache all over your shaped cake. Lightly drag a fork through the ganache so that it resembles tree bark.

Step 14

Dust with confectioners' sugar, and add chocolate curls, crushed pistachios, raspberries, rosemary sprigs, and meringue mushrooms.

1 liked

0 disliked