Buche De Noel

¼ cup dry cocoa powder
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch cardamom
6 eggs, separated
¼ teaspoon cream of tartar
¾ cup granulated sugar
¼ teaspoon vanilla
Confectioner’s sugar
Mocha Frosting (see below)
Oven:  375º

Sift first five ingredients together.  Set aside.  Beat the egg whites with cream of tartar until frothy.  Slowly beat in ¼ cup granulated sugar, beating until stiff peaks appear.  Using same beaters in separate bowl, beat egg yolks with ½ cup granulated sugar until thick and lemon-colored.  Beat in vanilla and fold in cocoa mixture.  Fold yolk/cocoa mixture into egg whites.  Pour into a greased wax paper lined 15 x 10 x 1-inch jelly roll pan, spreading evenly. Bake 14 to 16 minutes until center springs back.  Sift confectioner’s sugar over a linen towel and immediately invert pan onto towel.  Remove pan and paper; gently roll cake up inside towel beginning at long side.  Cool seam side down on wire rack.
Prepare frosting.  Unroll cake and spread top with 1/3 of the frosting and gently roll cake back up without towel. Cut ends off diagonally, reserving to use as “knots”.  Place cake seam side down on serving dish.  Place a “knot” on each side and spread remaining frosting over all, leaving ends exposed.  Run tines of fork over frosting for bark effect.  Garnish with candy leaves, berries and chocolate mushrooms if desired.

Mocha Frosting
Combine 1 tablespoon very strong coffee with 2 ½ cups confectioner’s sugar and 1 cup softened butter, beating until light and fluffy.

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