LOCATION: Recipes >> Holidays >> Buche De Noel 03
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Buche De Noel 03
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Yule Log (Boche de Noel)
1 cup cake flour, sifted
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup heavy cream
1/2 cup sugar
1 tablespoon Drambuie
1/2 cup butter
2 squares unsweetened chocolate
2 cups confectioner's sugar
1/4 cup milk
Preheat oven to 375F. Grease 15"x10" jelly roll pan; line pan with
waxed paper and grease paper. Sift flour, cocoa, baking powder and
salt together, set aside. Beat eggs at high speed until thick and
light yellow in color. Beat in granulated sugar a tablespoon at a
time, beating constantly, until mixture is very thick. Beat in
water and vanilla; fold in sifted dry ingredients until blended.
Spread the batter evenly in prepared pan.
Bake at 375F for 10 mins. or until center springs back when touched
lightly with finger. Do not overcook!
Loosen cake around the pan edges using a sharp knife. Invert pan
onto waxed paper dusted with confectioner's sugar.
Spread with cream filling. Roll jelly-roll fashion into a log.
Place on serving plate. Cut a 1/2" thick slice from one end of the
cake and shape it for a "knot" on the log.
Cream Filling
Combine cream with sugar and beat at medium speed until peaks form;
gradually beat in Drambuie.
Chocolate butter cream frosting
Melt butter and chocolate in a saucepan and cool slightly. Combine
sugar, milk and vanilla in bowl; slowly beat into chocolate mixture
and beat until frosting is smooth and easy to spread.
To finish, frost cake roll. Draw the tines of a fork lengthwise
through frosting to resemble "bark" on a tree. Press the "know"
into the side and frost. Sprinkle ends of the roll with the chopped
nuts.
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