Buche de noel

2022-01-03

Ingredients

Cake

• 6 eggs
• 3/4 cup white sugar
• 1/3 cup cocoa
• 1 1/2 tsp vanilla
• Pinch of salt

Chocolate cream (for inside)

• 2 cups heavy whipping cream
• 1/2 cup cocoa
• 1/2 cup icing sugar + some for dusting
• 1 tsp vanilla

Chocolate buttercream (for outside)

• 1 cup (230g) unsalted butter at room temp
• 1 cup icing sugar
• 1/2 cup cocoa
• 3 tblsp milk
• 2 tsp vanilla
• Pinch of salt

Meringue mushrooms (to decorate)

• 1 egg white
• 1/8 tsp cream of tartar
• 1/4 cup white sugar
• Pinch of salt
• Chocolate to melt

Steps

Cake

• Preheat oven to 375F, line a 10x15 inch pan with baking paper, and dust a clean tea towel with icing sugar.
• Whip cream slightly and then add remaining ingredients for chocolate cream and - whip until stiff peaks form. Put in the fridge for later.
• Beat egg yolks with 1/2 cup sugar until thick and pale (~5mins). Add cocoa, vanilla, salt and mix till combined.
• Whip egg whites to soft peaks then gradually add 1/4 cup sugar and beat until stiff peaks form (~5mins).
• Immediately fold the yolks with the whites (ok if some white remains).
• Spread evenly into the pan and bake for 12-15mins (should spring back when lightly touched).
• Run a knife around the edge of the pan, then flip the warm cake onto the prepped tea towel and remove the baking paper.
• Starting at the short edge of the cake, roll the cake up with the towel. Leave to cool for 30 minutes.
• Make frosting by beating the butter for ~2min until creamy and then adding everything else and beating for another minute.
• When cake is cool, unroll the cake, spread the filling to within 1 inch of the edge and then re-roll it using the tea towel to help.
• Place seam side down, cover with buttercream (run fork over for texture), and then refrigerate until ready to serve.
• Dust with icing sugar before serving.

Meringue mushrooms (to decorate)

• Preheat oven to 200F and make sure humidity in the kitchen is low.
• Place everything but chocolate in a bowl and whisk on high speed for ~7mins (want glossy ribbons, and stiff peaks).
• Transfer to a pastry bag and pipe rounds (swirl to the side for even top) and matching ‘stems’ (small points).
• Bake for ~1 and a half hours until fully dried out and then let cool.
• Dip the tops in melted chocolate and use it to secure the bases.
• Can be stored in an airtight container for several days.

Based on: https://www.allrecipes.com/recipe/17345/buche-de-noel/ and https://natashaskitchen.com/meringue-mushrooms-recipe/