Buche De Noel
adapted from Allrecipes
Serves 8
Cake:
6 egg yolks, room temperature
1/2 c granulated sugar
1/3 c unsweetened cocoa powder
1 1/2 t vanilla extract
1/8 t salt
6 egg whites
1/4 c granulated sugar
powdered sugar for dusting
Filling:
1 c heavy cream
1/2 c powdered sugar
1 T unsweetened cocoa powder
1/2 t vanila extract
1/4 - 1/2 t peppermint extract
Ganache:
2/3 c. whipping cream
8 oz. semi sweet chocolate
Preheat oven to 375 degrees. Spray a 10x15 inch jellyroll pan with cooking spray, line pan with parchment paper and spray again.
In a large bowl, beat egg yolks with 1/2 c sugar until thick and pale, about 5-6 minutes. Blend in the cocoa, vanilla, and salt. In a separate bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 c sugar and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched. Allow cake to sit in pan and cool slightly for 10 minutes before turning out. Dust a clean dishtowel (or silpat) with powdered sugar. 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.
While cooling, prepare the filling by beating the heavy cream with the powdered sugar, cocoa and extracts. Prepare ganache topping by gently warming the cream over low heat. When hot, remove from stove top and add chocolate. Stir until chocolate melts and mixture is smooth and shiny. Cool.
Unroll the cake and spread prepared filling to within 1 inch of the edge. Gently roll the cake up and place seam side down onto a serving platter. Frost with cooled ganache, making it look like bark on a log. Decorate as desired using crushed candy canes, rosemary sprigs, whole cranberries, or powdered sugar.
