Buche de Noel Makes a Spectacular Christmas Dessert
A Buche de Noel will be the piéce de resistance for your Christmas dinner or party. It is definitely an artistict production!
Ingredients: Chocolate Whipped Cream Filling
- 1 cup (240 ml)heavy cream
- ½ teaspoon vanilla extract
- 3 tablespoon granulated sugar
- 1 ½ tablespoon cocoa powder (Cadbury or Green and Blacks if available)
Filling Directions
Combine all ingredients in a large bowl, cover and refrigerate for 1 hour to ensure that the cocoa dissolves. In a large bowl, whip cream mixture until thick and stiff. Refrigerate til ready to use.
Ingredients: Chocolate Sponge Cake
- 1/4 cup plus 2 tablespoons granulated sugar
- 6 large eggs, separated
- 1 tablespoon Grand Marnier (orange liqueur)
- 2 teaspoons orange zest
- 4 ounces Lindt 70% chocolate bar, chopped in small pieces and melted in a bain marie (double boiler)
- 3/4 teaspoon cream of tartar
Cake Directions
Preheat oven to 350 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper.
In a large bowl, use an electric mixer to beat egg yolks with ¼ cup sugar until thick and pale. Blend in chocolate, orange liqueur, and orange zest.
In large cold glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add the remaining 2 tablespoons of sugar and cream of tartar, and beat until whites form stiff peaks.
Immediately and gently fold the yolk mixture into the whites. 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.
Dust a clean dishtowel with cocoa. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the chocolate whipped cream filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, slice off a 2-3 inch section and place against side of roll securing with a bit of frosting (to make a branch on your log) then frost the complete log with chocolate buttercream.
Do not frost over the cut ends as you want your “tree rings” to be visible. Use a fork to striate the surface to resemble tree bark. Refrigerate until serving. Dust very lightly with confectioners’ sugar before serving to simulate a light dusting of snow.
Buttercream Frosting Ingredients
- 4 large egg whites
- 1 cup sugar
- ¼ tsp cream of tartar
- 1 ½ cups (3 sticks) unsalted butter, softened
- 2 tablespoons cocoa powder
- 2 tablespoons Grand Mariner
Frosting Directions
Mix egg whites, sugar and cream of tartar. Add butter 1 tablespoon at a time followed by cocoa powder and orange liqueur.
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