Buche de Noel (Yule Log)
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Robert E. Baker, M.D. – Little Elm, Texas
2nd Place – All About Chocolate, 2013
2 c. heavy cream
1/2 c. confectioners’ sugar
1/2 c. unsweetened cocoa powder
1 tsp. vanilla extract
6 egg yolks
1/2 c. white sugar
1/3 c. unsweetened cocoa powder
1 1/2 tsp. vanilla extract
1/8 tsp. salt
6 egg whites
1/4 c. white sugar
Confectioners’ sugar for dusting
Preheat oven to 375º. Line a 10 x 15-inch jelly-roll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa and 1 teaspoon vanilla until thick and stiff; refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla and salt. In a large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar; beat until whites form stiff peaks. Immediately fold yolk mixture into whites; spread batter evenly into prepared pan. Bake 12 to 15 minutes in preheated oven or until cake springs back when lightly touched.
Dust a clean dish towel with confectioners’ sugar. Run a knife around the edge of pan, turn warm cake out onto towel. Remove and discard parchment paper. Starting at short edge of cake, roll cake up with towel. Cool 30 minutes.
Unroll cake and spread filling to within 1 inch of edge. Roll cake up with filling inside. Place, seam side down, onto a serving plate; refrigerate until serving. Dust with confectioners’ sugar before serving. May garnish with shaved chocolate and/or toasted almonds.
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