"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Buche De Noel Recipe

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This recipe for Buche De Noel, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Tuesday, December 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, separated
2/3 c. sugar, divided
1/2 c. all purpose flour
2 T. cocoa
1 tsp. baking powder
1/4 tsp. salt
1 to 2 T. powdered sugar
Amaretto Filling
Creamy Chocolate Frosting

Directions:
Directions:
Grease a 15 x 10 x 1" jellyroll pan, and line with wax paper.
Beat egg yolks in a large mixing bowl until thick and lemon colored; gradually add 1/3 c. sugar, beating well. Set mixture aside.
Beat egg whites (at room temperature) in a large mixing bowl until foamy; gradually add remaining 1/3 cup sugar, 1 T. at a time, beating until stiff peaks form. Fold into egg yolk mixture.
Combine flour, cocoa, baking powder, and salt; mix well and fold into egg mixture. Spread batter evenly in prepared pan. Bake at 375 for 8 to 10 minutes.
Sift 1 to 2 T. powdered sugar in a rectangle on a tea towel. When cake is done, immediately loosen from sides of pan and turn out onto sugar-coated towel. Peel off wax paper. Starting on the wide side, roll up warm cake and towel together; allow the cake to cool completely on a wire rack, seam side down.
Unroll cake: remove towel. Spread with Amaretto Filling and reroll. Frost with Creamy Chocolate Frosting.

Amaretto Filling:
1 cup whipping cream
2 tsp. Amaretto or 1/4 tsp. almond extract
2 T. sugar
Beat whipping cream until foamy; add Amaretto or extract. Gradually add sugar, beating until soft peaks form.

Creamy Frosting:
2 (1 oz.) squares unsweetened chocolate
1/2 c. butter, softened
2 tsp. vanilla extract
2 cups sifted powdered sugar
2 T. milk (or left-over coffee)
Melt chocolate slowly in the top of a double boiler or in the microwave. Set aside. Cream butter until light and fluffy. Add chocolate, vanilla and remaining ingredients; beat until of spreading consistancy.

Number Of Servings:
Number Of Servings:
10 - 12
Personal Notes:
Personal Notes:
You can roll the cake starting at the narrow end for more of a pin wheel effect. This is very similar to the Ice Cream Yule Log recipe.

 

 

 

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