Bûche de Noël
Source of Recipe
List of Ingredients
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup powdered sugar
1 cup semisweet chocolate chips
3/4 cup heavy cream
1 tablespoon rum
Cocoa Frosting (recipe follows)
White Chocolate Curls (recipe follows)
2 teaspoons unsweetened cocoa powder
1 cup heavy cream
2 tablespoons unsweetened Dutch process* cocoa powder, sifted
1/2 cup powdered sugar, sifted
1 teaspoon vanilla
Preheat oven to 375°F. Grease 15-1/2×10-1/2-inch jelly-roll pan; line pan with waxed paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt in small bowl; stir to combine. Beat egg yolks and 2/3 cup granulated sugar in small bowl with electric mixer at high speed about 5 minutes or until thick and lemon colored, scraping down side of bowl once. Beat in vanilla; set aside.
Beat egg whites in clean large bowl using clean beaters with electric mixer at high speed until foamy. Gradually beat in remaining 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form.
Fold flour mixture into egg yolk mixture; fold into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger.
Lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed paper. Gently roll up cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.
For chocolate filling, place chocolate chips and cream in heavy 1-quart saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until filling is of spreading consistency, stirring occasionally.
Prepare Cocoa Frosting and White Chocolate Curls; refrigerate until ready to use.
Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge; reroll cake. Spread Cocoa Frosting over cake roll. Garnish with White Chocolate Curls. Sprinkle with cocoa.
Makes about 2 cups
*Use the Dutch process, or European-style, cocoa gives this frosting an intense chocolate flavor and a rich color. Other unsweetened cocoas can be substituted, but the flavor may be milder and the color may be lighter.
Beat cream, cocoa, sugar and vanilla with electric mixer at medium speed until soft peaks form. Do not overbeat. Refrigerate until ready to use.
White Chocolate Curls
1 package (8 ounces) white chocolate, coarsely chopped
1 tablespoon vegetable shortening
Place white chocolate and shortening in 2-cup glass measure. Microwave at HIGH (100% power) about 1-1/2 minutes or until melted, stirring after every 30 seconds. Pour melted white chocolate onto back of baking sheet, marble slab or other heat-resistant flat surface. Quickly spread chocolate into very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable. Using small straight-edge metal spatula or paring knife, held at 45° angle, push spatula firmly along baking sheet, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.) Using small skewer or toothpick, transfer curls to waxed paper. Store in cool, dry place until ready to use.