Ingredients for Holiday Buche de Noel
A Buche de Noel makes a beautiful holiday dessert for friends and family. Making this recipe is easy but it looks like you spent all day creating it.
1/3 cup/80 mL all-purpose flour
1/4 cup/60 mLSemisweet Chocolate Powder
1 tsp/5 mL Cinnamon (6 oz)
3/4 tsp/4 mL Ginger
1/4 tsp/1.2 mL baking soda
Pinch of Cloves (Ground)
Pinch of freshly-ground Sea Salt
4 large egg whites (save two of the yolks)
1/2 cup/125 mL sugar, divided
3 tbsp/45 mL buttermilk
Powdered sugar
Coconut Filling
1/3 cup/80 mL evaporated milk
1/3 cup/80 mL sugar
1 tbsp/15 mL butter
1 egg, slightly beaten
Dash freshly-ground Sea Salt
1/2 tsp/2.5 mL Vanilla (11 oz)
1/3 cup/80 mL flaked coconut
1/4 cup/60 mL chopped pecans
Chocolate Frosting
3 tbsp/45 mL SemiSweet Chocolate Powder
1 tbsp/15 mL butter
1/2 tsp/2.5 mL Vanilla (11 oz)
Dash freshly-ground Sea Salt
2 tbsp/30 mL very hot water
1-1/2 cups/375 mL powdered sugar
Marshmallow Mushrooms
6 large marshmallows
Chocolate Frosting (above)
Semisweet Chocolate Powder
Buche de Noel Baking Directions
Preheat oven to 375°F/190°C. Coat a 15x10-inch/38x28-cm jellyroll pan with Cooking Spray. Line with waxed paper; spray waxed paper with cooking spray; dust with flour.
In small bowl, combine flour, cocoa, cinnamon, ginger, baking soda, cloves and salt. In small mixing bowl, beat egg whites until soft peaks form. Increase speed to high and gradually sprinkle in 1/4 cup/60 mL of sugar, beating until sugar dissolves and whites stand in stiff peaks.
In large bowl, using same beaters, beat the 2 egg yolks and remaining 1/4 cup sugar until very thick and lemon-colored; beat in buttermilk.
With rubber spatula or wire whisk, gently fold beaten egg whites into egg yolks, one third at a time. Gently fold flour mixture into egg mixture, one third at a time. Spread batter evenly in pan.
Bake 10 minutes or until top of cake springs back lightly when touched. Sprinkle clean cloth lightly with powdered sugar.
When cake is done, immediately invert hot cake onto towel. Peel off waxed paper and discard. Starting from long side, roll cake with towel in jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
To assemble Buche de Noel cake
Gently unroll cooled cake. With metal spatula, spread with Coconut Filling (recipe below) almost to edges. Starting from same long side, roll cake without towel. With sharp knife, cut a 1-1/2-inch/37-mm-thick diagonal slice from each end of roll; set aside.
Place rolled cake, seam side down, on long platter. Spread some of the Chocolate Frosting (recipe below) over roll but not on cut edges. Place one end piece on side of roll to resemble branch.
Place remaining end piece on top of roll to resemble another branch. Spread remaining frosting over roll and branches, but not cut ends. With tines of fork, make strokes in frosting to resemble bark of tree.
Refrigerate cake at least 2 hours before serving. Place Marshmallow Mushrooms (recipe below) around log. Makes 10 servings.
Coconut Filling
In saucepan, combine milk, sugar, butter, egg and salt. Cook and stir over medium heat until mixture thickens and bubbles. Add vanilla, coconut and pecans. Cool.
Chocolate Frosting
Combine cocoa, butter, vanilla and salt; mix well. Add hot water and stir until cocoa and butter are dissolved. Add powdered sugar and mix with electric mixer for about 2 minutes. Add more powdered sugar or water as needed until frosting is of spreading consistency.
Marshmallow Mushrooms
Cut each marshmallow in half crosswise. Flatten half of each marshmallow for cap of mushroom. Roll other half between palms for stems. Attach caps to stems with chocolate frosting. Dust tops of mushrooms with cocoa.
Nutrition Facts for Buche de Noel
Nutritional Information Per Serving
Calories 220
Protein 5 g
Carbohydrates 40 g
Fat 6 g
Saturated Fat 2 g
Cholesterol 65 mg
Sodium 60 mg
Dietary Fiber 2 g
© Copyright 2006-11 by Path2HealthyLiving
