"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buche de Noel Recipe

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This recipe for Buche de Noel is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

Preheat oven to 350

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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