This Bûche de Noël is so stunning, you can use it as a centerpiece for your holiday table.
Bûche de Noël
2015-11-18 04:21:03
Makes 8 to 10 servings
Ingredients
- 4 large eggs
- 3⁄4 cup sugar
- 3⁄4 cup all-purpose flour
- 1⁄4 cup natural unsweetened cocoa powder
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 2⁄3 cup confectioners’ sugar, divided
- 1 1⁄2 cups heavy whipping cream
- 2 tablespoons hazelnut liqueur, such as Frangelico
- 1⁄2 cup hazelnuts, toasted and finely chopped
- Chocolate Frosting (recipe follows)
- Meringue Mushrooms (recipe follows)
- Garnish: confectioners’ sugar, sugared rosemary sprigs
Instructions
- Preheat oven to 375°. Lightly spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Line pan with parchment paper, letting paper extend over edges of pan by a 1⁄2 inch. Lightly spray paper with nonstick baking spray with flour. Set aside.
- In a large bowl, beat eggs at medium speed with an electric mixer 1 minute. Gradually add sugar; beat until thick and pale, approximately 4 minutes. Sift flour, cocoa, baking powder, baking soda, and salt over egg mixture; gently fold until combined. Add vanilla, beating to combine. Gently spread batter in an even layer in prepared pan.
- Bake until cake springs back when lightly touched in center, approximately 8 minutes.
- Sprinkle 1⁄3 cup confectioners’ sugar over cake. Place a clean kitchen towel over cake; top with a wire rack. Gently run a knife around edges of cake to separate from pan. Invert cake and rack; remove paper. Beginning with a long edge, roll up cake with towel. Place cake, seam side down, on wire rack. Set aside until cool, approximately 1 hour.
- In a medium bowl, beat cream, remaining 1⁄3 cup confectioners’ sugar, and liqueur at high speed until stiff peaks form; fold in hazelnuts.
- Gently unroll cake. Spread whipped cream mixture over cake, leaving a 1⁄2-inch border along opposite long edge. Reroll cake without towel; place on a serving tray, seam-side down. (Frosting will cover any cracks that may occur.)
- To form the tree “knot,” cut a 3-inch slice from one end of cake using a serrated knife. Cut slice in half diagonally. Spread a small amount of Chocolate Frosting on cake roll to join knot. Place cut side of 1 diagonal slice on frosting, pressing gently. (Discard remaining diagonal slice, or reserve for another use.)
- Using an offset spatula, gently frost cake with remaining frosting. Arrange several Meringue Mushrooms around cake roll. Garnish with confectioners’ sugar and sugared rosemary sprigs just before serving, if desired. Serve immediately, or cover and refrigerate 1 hour. Let stand 10 minutes before serving.
Taste of the South https://tasteofthesouthmagazine.com/
Chocolate Frosting
2015-11-18 04:21:58
Yield: approximately 3 cups
Ingredients
- 3⁄4 cup unsalted butter, softened
- 1 cup natural unsweetened cocoa powder
- 7 to 9 tablespoons whole milk, divided
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add cocoa and 5 tablespoons milk, beating until smooth, stopping occasionally to scrape sides of bowl. Gradually add confectioners’ sugar, vanilla, and remaining milk, 1 tablespoon at a time, beating until smooth.
Taste of the South https://tasteofthesouthmagazine.com/
Meringue Mushrooms
2015-11-18 04:23:39
Yield: approximately 1 1/2 dozen
Ingredients
- 2 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 teaspoon vanilla extract
- 1 ounce chocolate-flavored candy coating
- Garnish: natural unsweetened cocoa powder, confectioners’ sugar
Instructions
- Preheat oven to 225°. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, beat egg whites, cream of tartar, and salt at medium speed with an electric mixer until soft peaks form. Increase speed to high. Gradually add sugar, beating just until stiff peaks form. Add vanilla, beating to combine. Spoon mixture into a piping bag fitted with a medium round tip.
- To form mushroom caps, pipe 18 (1⁄2-inch to 11⁄2-inch) mounds 1 inch apart on prepared pan. Smooth tops with fingertip.
- To form mushroom stems, pipe 18 (1- to 2-inch) tall cone shapes on prepared pan.
- Bake until dry to the touch, 11⁄2 to 2 hours. Turn oven off; let cool in oven until crisp, approximately 6 hours.
- To assemble mushrooms, melt candy coating according to package directions. Using a wooden pick, gently create a small hole in the underside of each mushroom cap. Spread a small amount of candy coating over hole. Gently insert pointed end of stem into hole. (Keep mushrooms upside down.) Let stand until set, approximately 10 minutes. Turn mushrooms upright. Dust with cocoa and confectioners’ sugar, if desired. (If meringues feel sticky, dust fingers with confectioners’ sugar to make assembly easier.) Store in an airtight container.
Taste of the South https://tasteofthesouthmagazine.com/
