BÛCHE DE NOËL

Prep Time: 1 Hour
Yields: 8–10 Servings

Comment:
Bûche de Noël is a French dessert meaning “Yule Log Cake”. Under Napoleon Bonaparte’s rule, the French were ordered to close the chimneys of their houses during winter to avoid cold air which was thought to spread illness. In the absence of burning logs in a hearth, the Bûche de Noël became a delicious symbol around which the family could gather for storytelling and other holiday activities. 

Ingredients for Filling:
2 cups heavy whipping cream
½ cup powdered sugar
½ cup unsweetened cocoa powder
1 tsp pure vanilla extract

Method for Filling:
In a large mixing bowl, whisk together heavy whipping cream, powdered sugar, cocoa powder and vanilla until thick and stiff. Cover and refrigerate until ready to use.

Ingredients for Frosting:
8 ounces semisweet chocolate, chopped
3 tbsps unsweetened cocoa powder
3 tbsps fresh orange juice
1 tbsp hot water
12 tbsps unsalted butter, softened
¼ cup powdered sugar
pinch of salt
                                   
Method for Frosting:
Using a double boiler over low heat, melt chocolate, stirring occasionally. Remove from heat and cool to room temperature. In a small mixing bowl, mix together cocoa powder, orange juice and hot water until well combined. In a large mixing bowl, using an electric mixer, beat butter, sugar and salt until fluffy. Mix in chocolate then cocoa mixture.      

Ingredients for Cake:
6 egg yolks
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
1½ tsps pure vanilla extract
⅛ tsp salt
6 egg whites
¼ cup granulated sugar
powdered sugar for dusting

Method for Cake:
Preheat oven to 375°F. Line a 10” x 15” jelly roll pan with lightly greased parchment paper. Set aside. In a large mixing bowl, using an electric mixer, cream egg yolks and ½ cup granulated sugar until smooth, thick and pale yellow. Blend in ⅓ cup cocoa powder, 1½ teaspoons vanilla and salt. (Clean beaters) In a separate bowl, whisk egg whites until stiff peaks form. Using a rubber spatula, fold yolk mixture into the egg whites. Spread batter evenly onto prepared jelly roll pan. Bake12–15 minutes or until cake springs back when lightly touched. Place a large dishtowel on counter and cover with parchment paper. Sprinkle powdered sugar evenly over parchment paper. Remove cake from oven and run a knife around the edge of the pan. Turn the warm cake out onto the dishtowel and parchment paper. Starting at the short edge, roll the cake, towel and parchment paper, jelly roll-style. Allow to cool for 30 minutes. Unroll cake and remove towel and parchment paper. Spread filling 1-inch from the edge. Roll cake up with filling inside. Place seam-side down onto a decorative serving platter and allow to cool. Frost cake, drawing lines with fork to resemble tree bark. Refrigerate until ready to serve.