Christmas Log

For anyone who would like to try a Christmas log. I think this recipe is from the Joy of Cooking. This is the recipe I use when I make it. Not tough--just time-consuming.


Buche de Noel (Yule Log Cake)

Preheat: 350

2/3 cup flour
1/2 teasp baking powder
1/2 teasp salt
5 eggs
3/4 cup white sugar
2 (1 ounce) squares unsweetened chocolate
2 tbsp water
2 tbsp coffee-flavored liqueur (can substitute cold coffee)
2 tbsp white sugar
¼ teasp baking soda
confectioners' sugar for dusting
1 pnt heavy cream
2 T sugar
1 t vanilla or 1T. Kalhua or Grand Marnier
Buttercream frosting or chocolate ganache.
Method
Preheat the oven. Lightly grease a 10x15 inch jellyroll pan and line with parchment paper; grease paper. Sift flour with baking powder and salt and set aside. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the 3/4 c. sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur (or cold coffee) and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter. Pour batter into prepared 10x15 inch pan. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Lightly sift an even layer of confectioner's sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack. When cake is completely cool, beat cream with mixer, adding sugar and vanilla or liquor gradually. Unroll cake roll and spread with whipped cream. Reroll, carefully. Frost with buttercream frosting or chocolate ganache. When frosting, use a fork to make “bark of tree.” Refrigerate.