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Title: Buche De Noel Au Chocolat (Chocolate Christmas Log)
Categories: Dessert Cake
Yield: 1 Cake
| CHOCOLATE BUTTERCREAM | ||
| 2 | tb | Cornstarch |
| 2 | oz | Caster sugar |
| 2 | pk | Vanilla sugar; (I don't know, 1 oz each?) |
| 3 | Eggs | |
| 9 | fl | Milk; cold |
| 8 | oz | Chocolate |
| 1 | tb | Grand Marnier; opt |
| 8 | oz | Butter; room temperature |
| CAKE SHEET | ||
| 4 | Eggs; separated | |
| 1 | oz | Sugar |
| 1 | pk | Vanilla sugar |
| 5 | tb | Cornstarch |
| 1 | oz | Flour |
| 1 | oz | Ground almonds |
| 1 | pn | Salt |
| 1/2 | pk | Baking powder (again I don't know the size) |
| ASSEMBLY | ||
| 4 | oz | Sugar |
| 3 | oz | Rum |
| 2 | oz | Water |
For the buttercream: Combine the sugars and the cornstarch. Add eggs singly, then stir in the milk. Heat to the boiling point, stirring constantly. Remove from heat and do not let boil.
Melt the chocolate in a double boiler, adding flavoring as desired. Add this to the custard and let cool, whisking from time to time. When the mixture is at room temp, work in the butter by tablespoonfuls with a spatula, then refrigerate.
For the cake: Beat sugars and egg yolks. Add the cornstarch, flour, almonds, salt, leavening. Beat the egg whites stiff and fold in.
Line a baking sheet with baking parchment. Spread the batter 1/2 cm thick (1/5"). Cook for 10 min at 375F until light blonde. Remove sheet from the oven and let cool, covered with a cloth. Then turn it over and remove the paper.
For the assembly: Make a syrup of the sugar, water, and rum and boil down for 5 min. Sprinkle half the syrup over the cake.
Spread the cake with chocolate buttercream (you may substitute another rich filling, such as chocolate mousse) and roll the cake upon itself. Wrap the cake for 2 hr in a tea towel or parchment to make it hold its shape. Afterwards, decorate with more buttercream, meringue mushrooms, what have you.
:Karen Chevallier: dembour[at]club-internet.fr
From Michael Loo
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