Buche de Noel (Yule Log)
This is a challenging recipe and should only be done for guests who will appreciate it. My family does not understand the beauty of this creation. They would rather eat chocolate cake or just about any thing else instead! I had one very disappointing Christmas over it. So, I now make this for others instead.
Note: This is the longest and most challenging recipe on this software CD.
1/4 cup plus 2 tablespoons granulated white sugar
6 large eggs, separated
4 ounces bittersweet or semisweet chocolate, chopped in small pieces
3/4 teaspoon cream of tartar
Dutch-processed cocoa powder or powdered sugar for dusting
Fill with Whipped Cream Frosting (either plain, chocolate, or raspberry)
Note: Cream of tartar is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.
• This is a deliciously moist chocolate sponge cake that melts in your mouth.
• Can be filled with plain, chocolate, or raspberry whipped cream.
• It can be a little difficult to handle and you may find a little cracking when you roll up the sponge.
• To cover up any cracks, either sprinkle with cocoa powder or powdered sugar or cover with whipping cream.
• The flavor of the chocolate used really shines through in this recipe so use a good quality bittersweet or semisweet chocolate that you enjoy.
Preheat oven to 350 degrees F.
• Place the oven rack in the center of the oven.
• Grease, or spray with Pam, a 17 inch by 12 inch jelly roll pan.
• Line the pan with parchment paper and then grease and flour the pan or spray with Baker’s Joy.
• Set aside.
• While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another.
• Cover with plastic wrap and bring to room temperature before using, which takes about 30 minutes.
• Meanwhile melt the chocolate in a stainless steel bowl over simmering water.
• Set aside.
• In bowl of electric mixer place the egg yolks and 1/4 cup of sugar and beat until the mixture is light and fluffy, about five minutes.
• When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon. Add the melted chocolate and beat only to combine.
• Set aside while you beat the egg whites.
• In a clean mixing bowl, with the whisk attachment beat the egg whites until foamy.
• Add the cream of tartar and beat at medium-high speed until soft peaks form.
• Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form.
• Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter.
• Fold in the remaining whites just until incorporated.
• Don’t over mix or the batter will deflate.
• Spread the batter evenly into the prepared pan with an offset spatula.
• Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 to17 minutes.
• Remove from oven and place on wire rack to cool.
• Lightly dust with cocoa powder.
Note:
• If using the cake for a roulade wet and wring out a clean dish towel and place over the cake.
• If using the cake for individual cream filled molds or other cut outs, then place a dry towel over the cake.
Once the cake has cooled, if using as a roulade, spread the cake with 2 cups of whipped cream frosting and gently roll the cake, peeling off the parchment paper as you roll.
Can be stored in the refrigerator for up to five days.
Decorations:
• Meringue Mushrooms
• It is best to make meringue on a dry day to ensure success.
2 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup superfine white sugar (if you don’t have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor).
• Can use melted chocolate to “glue” the caps and stems together.
• Simply melt a little chocolate and, with a small spatula or spoon, spread a thin layer of chocolate over the underside of the cap.
• Attach the stem and leave the mushroom (upside down) until the chocolate hardens.
• Serve mushrooms standing upright on a platter or they also look wonderful placed in a basket (they will look like real mushrooms).
• Line two baking sheets with parchment paper and set aside. Have two pastry bags ready (one for piping the caps and stems and one for gluing them together).
• Fit one small pastry bag with a number 3 (1/16 inch diameter) round plain tip (used to glue the stems and caps together) and one large pastry bag with a number 6 (1/2 inch diameter) round plain tip (for stems and caps).
• Fold down the tops of the bags to form a deep cuff on the outside and place each bag in a tall narrow glass for support.
• This will make it easy to transfer the meringue to the pastry bags.
• Preheat oven to 225 degrees F.
• Place 2 oven racks in the upper and lower thirds of the oven.
• In bowl of an electric mixer at a moderately slow speed, beat room temperature egg whites until foamy.
• Add the cream of tartar and beat at medium speed until soft peaks form. Continue beating (increasing speed to high), gradually adding the superfine sugar, until the whites are very stiff and glossy.
• You want to make sure that the sugar has dissolved completely - to test rub a little of the meringue between your fingers.
• With a rubber spatula place approximately 1/4 cup of the meringue in the pastry bag with the small tip (used to glue the caps and stems together).
• Place the remainder of the meringue in the large pastry bag.
To Pipe Caps:
• Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into even rounds building up the meringue to form a 1 1/2 - 2 inch round that is about 3/4 to 1 inch in height.
• Sharply twist the bag and stop the pressure as you slowly move the tip off the meringue. Try to make the top as smooth as possible but use a wet fingertip to smooth out any bumps.
To Pipe Stems:
• Holding the pastry bag upright and close to the parchment paper, pipe the meringue with even pressure, into a cone-shape, making the base of the stem a little larger than the top.
• The stem should be about 1 inch high.
• Try to keep the stems as straight as possible.
• Some of the stems may fall over on their sides during baking, so it is a good idea to make extra.
• Bake the meringues for approximately one hour, or until the mushrooms are firm enough that they can be lifted from the baking sheet without sticking.
• Rotate the baking sheets from top to bottom and front to back (about three quarters of the way through) to ensure even baking.
• Remove from oven and with a small sharp knife, make a small hole in the middle of the underside of each mushroom cap.
• Using the small pastry bag fitted with the 1/l6 inch tip, pipe a little bit of meringue in the hole and gently press the top of the stem into the hole.
• Place the mushrooms, caps down, on a parchment lined baking sheet and return to oven for about 15 minutes, or until the mushroom are dry.
• Remove from oven and lightly dust the tops of the mushrooms with cocoa powder.
• Use a small pastry or paint brush to smudge the cocoa powder, if desired.
Store in an airtight container for several weeks.
Yield: 2 to 2 ½ dozen mushrooms (depending on the size you elect to use)
Tags: Chocolate CakeRelated recipe posts
Comments
Got something to say?