Mocha Bûche De Noël (Yule Log Cake)

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* Exported from MasterCook *

 

Mocha Bûche De Noël (Yule Log Cake)

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 124

Serving Size : 8 Preparation Time :0:00

Categories : Cakes And Frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Basic Holiday Cake Roll

Plain or chocolate or almond variation

Sweet " Cream Cheese " Filling

but use strong brewed coffee

instead of the water

and rum instead of the lemon juice

(see separate recipes)

***LEAN MOCHA FROSTING***

1/2 cup reduced-fat soymilk

1/2 cup strong brewed coffee or coffee substitute

3/4 cup sugar or Sucanat

2/3 cup unsweetened cocoa

1/3 cup cornstarch

1 teaspoon pure vanilla extract

 

Serves 8 to 10

 

The original of this luscious Christmas cake " log, " a sponge cake roll with

rum and a mocha-flavored butter cream icing, is France's most famous

holiday specialty.

 

The popularity of this cake in many European countries reflects the

importance of the burning of the Yule log in ancient times. The power of

the Yule log, particularly birch, gave its strength to the newborn sun at

the beginning of a new solar year.

 

Our version uses the fat-free Basic Holiday Cake Roll and is iced with a

glossy, coffee-flavored, chocolate icing. Decorate the " log " with holly.

 

Follow the directions for the Basic Holiday Cake Roll for making the cake

roll and the filling, and for filling and rolling the cake.

 

To make the frosting, mix the soymilk, coffee, sugar, cocoa, and cornstarch

in a blender until it is very smooth. Pour this into a heavy, medium

saucepan, and stir constantly over medium heat with a wooden spoon,

scraping the bottom and sides often. Cook for about 7 minutes, or until

the mixture is thick and glossy.

 

Remove the pan from the heat, and add the vanilla. Beat the mixture with a

wire whisk to remove any lumps. Cool the mixture completely, stirring

occasionally.

 

If you make it ahead of time, refrigerate it but bring to room temperature

before frosting the cake, and beat it again to make it smooth. If the

mixture is too thick, whip in a little maple syrup until it is the right

consistency.

 

To decorate the cake, cut the ends off the cake at a slant and save the

pieces to use as " knots. " Place the roll on a serving platter and ice the

cake roll all over with the cooled frosting. Ice the " knots " too, and

attach them to the cake where you like. Use a knife to make swirls in the

icing.

 

Per serving: Calories: 302, Protein: 8 gm, Fat: 2 gm, Carbohydrates: 62 gm

 

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