Saturday, December 22, 2012

Bûche de Nöel ~

A Christmas Tradition in our home is the serving of a special cake called "Bûche de Noël" on Christmas Eve. Here's the recipe I am using once again this year.

The Cake is created in steps. First step is to make the Genoise cake which is a light and airy cake base for the Bûche de Noël. 

Genoise Cake

2 Tbsp unsalted butter
4 large eggs (room temperature)
½ cup granulated sugar
1 tsp vanilla extract
½ tsp salt
1 cup sifted cake flour

1. Preheat oven to 350 degrees F
2. Butter and flour a flat 15 x 10 x 1 cake pan (I use a small cookie sheet with lip).
3. Measure out the ingredients.
4. Melt butter in saucepan over low heat. Set aside to cool.
5. Using electric beaters, gradually beat eggs, sugar, vanilla, and salt in a large mixing bowl for approximately 5 minutes until mixture triples in volume and forms a ribbon.
6. Fold flour into mixture one third at a time until just incorporated.
7. Fold 1 cup of batter into melted butter and fold until combined. Fold this mixture into reserved batter until combined.
8. Pour batter into prepared baking pan. Smooth evenly.
9. Bake 20 - 22 minutes or until top springs back to touch. Cake should be lightly browned and just begun to show a faint line of shrinkage from the edges of the pan.
10. Remove from oven and let stand in pan for 10 min. It will shrink slightly more from the edges.
11. Run a knife around the edges of the pan and reverse on a cooling rack. Allow to cool for an hour or so.
12. Sprinkle clean dish towel with sifted powdered sugar
13. Loosen warm cake from pan edges and invert onto dish towel
14. Remove pan carefully peeling off paper.
15. Gently roll up cake in towel from short end, jelly roll style
16. Let cake cool completely on wire wrack.
* You can store in the refrigerator for a day and do the filling, frosting and assembly the next day.

Chocolate Filling

1 cup semisweet chocolate chips
¾ cup heavy cream

Melt chocolate chips and cream in heavy 1 qt saucepan over low heat until chocolate melts. Pour into small bowl. Cover and refrigerate 1 ½ hours or until spreadable.

Mocha Frosting

¾ Tbsp unsalted butter
¾ cup whipping cream
9 oz bittersweet chocolate, chopped
1 Tbsp instant coffee dissolved in 1½ tsp water

 Bring cream and butter to boil over medium high heat, stirring to melt.Remove from heat.
 Add chocolate, whisk until melted.

 Transfer to bowl. Let cool at room temperature till thick enough to spread, about 1 hour.

Unroll cake, remove towel.
Spread cake with filling to within ½ inch of the edge.
Re-roll cake placing seam side down
Frost with Mocha Frosting
Using prongs of a fork drag lengthwise to simulate bark
Garnish with Marzipan Mushrooms or candies of choice.

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