Buche De Noel (Yule Log)

READY IN: 50mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKING THE CAKE: Preheat oven to 375°F.
  • Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
  • Next butter paper and slides of pan; dust with flour.
  • Sift together flour, cocoa, baking powder and salt; set aside.
  • Beat eggs until thick and lemon-colored.
  • Gradually add sugar, beating well after each addition.
  • Beat until thick and fluffy.
  • Fold in water and vanilla, then flour mixture, stir until smooth.
  • Spread mixture evenly in pan and bake 12 to 15 minutes.
  • Meanwhile, sprinkle a kitchen towel with cake flour.
  • Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
  • Peel off waxed paper and trim the edges.
  • Staring with the narrow end, roll the cake up in the towel.
  • Let it stand for 20 minutes on a cake rack.
  • PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
  • Cool to room temperature.
  • Beat cream until stiff peaks form.
  • Fold in gelatin mixture, then almond extract and confectioners' sugar.
  • Cover and chill 5 to 10 minutes.
  • Unroll the cake and spread with whipped cream filling; roll up again.
  • Cover and chill at least one hour
  • PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
  • Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
  • Blend in chocolate mixture, salt and vanilla.
  • Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
  • Fold chocolate mixture into egg whites, gently but thoroughly.
  • Frost cake roll.
  • Draw a fork down the top of cake for a"bark" effect.
  • Decorate with whole almonds and candied cherries.
  • Chill thoroughly before serving.
  • If cake is frozen, thaw to serve, without allowing cake to become warm.
  • If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
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