Buche De Noel

by Michael Sherman

Servings: 10 servings

INGREDIENTS

1 cup cake flour, sifted
1/4 cup cocoa
1 tsp. baking powder
1/4 tsp. salt
3 eggs
1 cup sugar
1/3 cup cold brewed coffee
1 tsp. vanilla

Filling:
1-1/2 cups heavy cream
2 tsp. instant coffee
1/2 cup powdered sugar

Frosting:
1 cup semi-sweet chocolate chips
1/4 cup strong coffee
1 cup butter
3/4 cup light corn syrup
4 egg yolks

INSTRUCTIONS

Line jelly-roll pan with waxed paper and grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In seperate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee and vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at 375°F for 12 minutes. Sprinkle kitchen towel with powdered sugar, invert cake onto towel,remove waxed paper and roll cake and towel jelly roll fashion. Cool. When cake has cooled unroll, spread with filling, reroll. Beat cream until stiff. Add instant coffee and powdered sugar. Melt chocolate chips with coffee over hot, not boiling water. Cool. Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture.

CHEF COMMENTS

This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 to 3-1/2-inch wide strips. Fill then roll in one continous strip, turn sideways so you have a 3-1/2-inch high cake. Frost as usual. This looks like a regular 2-layer cake until you cut into it.

Tagged: buchedenoel, cakes, desserts add tags

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