Prep 12 hrs
Cook 3 hrs
Originally a "Cooking School" feature in Gourmet Magazine, this can take an enthusiastic amateur the better part of a day to create- but it's well worth the time!
- 4 eggs
- 1 egg yolk
- 1⁄4 cup sugar
- 1⁄3 cup flour
- 1⁄3 cup cocoa
- 1 1⁄2 tablespoons orange rind, grated
- 1 1⁄2 cups sugar, plus
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 cups water
- 5 egg yolks
- 6 tablespoons orange liqueur
- 2 1⁄4 cups butter, softened
- 4 1⁄2 tablespoons frozen orange juice concentrate
- 4 1⁄2 ounces unsweetened chocolate, melted and cooled
- 1⁄4 cup egg white
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
- 2 tablespoons powdered sugar, mixed with
- 1⁄4 teaspoon egg, into a paste
- 1⁄2 cup macadamia nuts, coarsely chopped
- unsweetened cocoa powder
- Cake: Preheat oven to 400°F Line a jelly roll pan with wax paper.
- Beat eggs, yolk, and sugar at medium speed until stiff peaks form.
- Sift in flour and cocoa.
- Add orange peel; gently fold together.
- Spread batter evenly in prepared pan.
- Bake until cake is springy to the touch and begins to pull from sides, about 7 minutes.
- Cut around edges to free cake. Turn out cake and paper to work surface and let cool.
- Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
- Continue boiling without stirring until thermometer registers 240F (soft ball stage).
- Beat yolks until thickened.
- Add liqueur; gradually beat in hot syrup.
- Continue beating until cool, about 5 minutes.
- Add butter 3 tablespoons at a time, beating after each addition.
- Mix in orange juice concentrate.
- Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
- Assembly: Invert cake onto sheet of plastic wrap.
- Carefully remove paper.
- Spread orange buttercream over cake, leaving 1 inch boarder on one long side.
- Sprinkle with macadamias.
- Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border.
- Trim to make ends even.
- Cut 2 inches off each end of roll at 45 degree angle.
- Transfer roll to platter using plastic as aid and arranging seam side down.
- Spread some chocolate buttercream on cut ends of 2 inch sides.
- With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
- Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
- Spread remaining buttercream over cake.
- Pipe buttercream in spirals on ends of buche and stumps, starting at center of each.
- Run fork tines through buttercream to simulate bark.
- Arrange holly and cranberries decoratively on buche.
- Garish with Meringue Mushrooms right before serving.
- Meringue Mushrooms: Preheat oven to 150°F.
- Line baking sheet with wax paper.
- Beat whites, and pinch of salt 1 minute to blend.
- Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
- Add to whites in 3 additions, beating for 20 seconds after each.
- Continue beating until meringue is stiff and glossy.
- Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
- Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.
- Smooth top of each with damp finger.
- Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
- Bake until meringues are dry and beginning to color, about 1 3/4 hours.
- Let cool completely.
- Using small knife, cut small hole in bottom of each mushroom cap.
- Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
- Repeat with remaining caps.
- Dust mushrooms with cocoa powder before serving.