The Mighty Buche
A modern twist on the log of ages
By Amy Fisher |
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Traditions have a way of seeming more interesting from an outsider's perspective. I first came across this phenomenon while in Catholic School, when I discovered a Jewish friend drawing pictures of Jesus and Santa hanging out in a sleigh by a fire.
I feel my appreciation for the log-shaped French holiday cake, the Buche De Noel, is on a similar level. Somehow, this giant ho-ho cake dressed up as a log and decorated with mushrooms will always have a mystic quality for me.
Is it a dessert or a centerpiece? I err on the side of simplicity when it comes to Christmas decorations; however, this is a chance to really kitsch things up. This cake begs for a personalized touch. Meringue mushrooms meet Macho Man Randy Savage? Well actually, all I have is this figurine of Randy Orton, but what's that in his hand? Could it be the spirit of Christmas? You could make yours look like Mr. Hankey, or cut out a picture of Melissa Etheridge and make a Butch de Noel.
Don't get so wrapped up in decoration that you forget to make the cake delicious. Recipes for the cake can be found easily in a search online or in a larger cookbook. I consulted The Cake Bible. You can tweak the frosting or filling recipes to include your favorite chocolate flavor pairings. Try peppermint or orange - I used espresso and booze. So get your Ace of Cakes on and make your Yule Log say Joyeux Noel.
Yule Log ... 614 Style
Photo: Eric Pacella
Cocoa Souffle Roll
Ingredients:
1/4 cup and 2 tbs. Hershey's cocoa
1/4 cup boiling water
1 tsp. vanilla
2 tbs. unsalted butter (softened)
2/3 cup sugar
6 eggs, separated
3/4 tbs. cream of tartar
Method:
Combine cocoa and boiling water. After the cocoa is dissolved, stir in vanilla and butter and set aside.
Beat egg yolks and 1/2 cup sugar until fluffy. Add the chocolate mixture from step 1.
In another bowl, beat egg whites until foamy, add cream of tartar, and beat until soft peaks form when the beater is removed. Then slowly add the remaining sugar as you beat the whites. A stiff peak should form when the mixer is removed.
Fold in approximately 1/4 of the egg white mixture into the chocolate batter. After 1/4 is incorporated, slowly and gently fold in the rest of the egg whites.
Grease a 17-by-12-inch jellyroll pan and line with a nonstick liner (ie parchment paper) that is also greased and floured. Pour batter into pan and place into an oven that has been preheated to 350F. Bake for about 18 minutes.
Remove from the oven when sides appear cooked and the cake bounces back when lightly pressed with a finger. Sprinkle with about 1 tbs. of extra cocoa and cover with a damp dishtowel. Allow the cake to cool. Pull liner and cake from the pan and place directly onto a flat surface. Coat on top with about two cups of filling and roll up your cake.
Filling
Ingredients:
1 cup heavy whipping cream
1 tbs. sugar
1/2 tsp. of vanilla
2 tbs. of instant espresso
1 tbs. of cognac
Method:
Place all ingredients into a bowl and whip it. Whip it good. Refrigerate for about an hour before filling the cake.
Ganache Frosting
Ingredients:
12 ounces of bittersweet chocolate
1 2/3 cup of heavy cream
3 tbs. cognac
Method:
This method is good for people that don't own a food processor. Melt chocolate in a double boiler. In a different pan, bring the heavy cream just to a boil. Remove from heat and then slowly add to the chocolate while stirring. Transfer to a bowl and allow to cool. Stir in the cognac and refrigerate until firm. Cooling will take a few hours. Apply liberally over cake roll.
Originally Published: December 1, 2009
