Bûche de Noël

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Bûche de Noël

 

3/4 cup cake flour

1/2 tsp. baking powder

1/2 tsp. salt

5 eggs, separated

1 cup granulated sugar, divided

1 tsp. vanilla extract

1/2 cup powdered sugar

1 cup semisweet chocolate chips

3/4 cup heavy cream

1 TB rum

Cocoa Frosting (recipe follows)

White Chocolate Curls (recipe follows)

2 tsp. unsweetened cocoa powder

   

Preheat oven to 375° F. Grease 10 " x 15 " jelly roll pan; line pan with waxed

paper. Grease waxed paper; set pan aside. Place flour, baking powder and salt

in small bowl; stir to combine. Beat egg yolks and 2/3 cup granulated sugar

in small bowl with electric mixer at high speed about 5 minutes or until thick

and lemon-colored, scraping down side of bowl once. Beat in vanilla; set

aside.

 

Beat egg whites in clean large bowl using clean beaters with electric mixer

at high speed until foamy. Gradually beat in remaining 1/3 cup granulated

sugar, 1 tablespoon at a time, until stiff peaks form.

 

Fold flour mixture into egg yolk mixture; fold into egg white mixture until

evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or

until cake springs back when lightly touched with finger.

 

Lightly sift powdered sugar over clean dish towel. Loosen warm cake from

edges of pan; invert onto prepared towel. Remove pan; carefully peel off waxed

paper. Gently roll up cake in towel from short end, jelly roll style. Let rolled

cake cool completely on wire rack.

 

For chocolate filling, place chocolate chips and cream in heavy 1-quart

saucepan. Heat over low heat until chocolate is melted, stirring frequently.

Pour

into small bowl; stir in rum. Cover and refrigerate about 1-1/2 hours or until

filling is of spreading consistency, stirring occasionally.

 

Prepare Cocoa Frosting and White Chocolate Curls; refrigerate until ready to

use.

 

Unroll cake; remove towel. Spread cake with chilled chocolate filling to

within 1/2 inch of edge; re-roll cake. Spread Cocoa Frosting over cake roll.

Garnish with White Chocolate Curls. Sprinkle with cocoa.

 

~~~Cocoa Frosting~~~

Makes about 2 cups.

1 cup heavy cream

2 TB unsweetened Dutch process* cocoa powder, sifted

1/2 cup powdered sugar, sifted

1 tsp. vanilla extract

   

*The Dutch process, or European style, cocoa gives this frosting an intense

chocolate flavor and a rich color.

Other unsweetened cocoas can be substituted, but the flavor may be milder and

the color may be lighter.

 

Beat cream, cocoa, sugar and vanilla with electric mixer at medium speed

until soft peaks form. Do not over beat. Refrigerate until ready to use.

 

~~~White Chocolate Curls~~~

1 pkg. (8 oz.) white chocolate, coarsely chopped

1 TB shortening

   

Place white chocolate and shortening in 2 cup glass measure. Microwave at

HIGH (100% power) about 1-1/2 minutes or until melted, stirring after every 30

seconds. Pour melted white chocolate onto back of baking sheet, marble slab or

other heat-resistant flat surface. Quickly spread chocolate into very thin

layer with metal spatula. Refrigerate about 10 minutes or until firm, but still

pliable. Using small straightedge metal spatula or paring knife, held at 45°

angle, push spatula firmly along baking sheet, under chocolate, so chocolate

curls as it is pushed. If chocolate is too firm to curl, let stand a few minutes

at room temperature. Refrigerate again if it becomes too soft. Using small

skewer or toothpick, transfer curls to waxed paper. Store in cool, dry place

until

ready to use.