Buche de Noel Recipe
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Category: |
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Ingredients: |
Ingredients: 5 eggs, separated
2/3 cup granulated sugar
3 T unsweetened cocoa powder
2 T flour
1 tub milk chocolate ready-to-spread frosting
1 T instant coffee powder
1 cup heavy cream, whipped
2 T chopped pistachio nuts
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Directions: |
Directions:Preheat oven to 350º
Grease 15x10-x1" jelly roll pan; line bottom with waxed paper; grease and flour paper.
Beat egg yolks in a large bowl until fluffy; gradually beat in sugar until light and thick. Beat in cocoa and flour at low speed.
Beat egg whites until soft peaks form; fold into yolk mixture until smooth; spoon batter evenly into prepared pan.
Bake for 15 minutes or until top springs back when lightly pressed. Turn out onto cloth sprinkled with 10X sugar. Cut a 1/4" strip from one short side. Roll up cake and towel together; cool on wire rack.
Combine frosting with coffee. Unroll cooled cake; spread with 3 tablespoons of the frosting spread with whipped cream; reroll.
Frost roll with remaining chocolate frosting. Roll up the trimmed edge. Press onto log (near top, slightly off center) to form a "knot". Draw fork down frosting for bark effect. Sprinkle with pistachio nuts. Garnish with marzipan "mushrooms" and a dusting of 10X sugar, if you wish. |
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