"Buche de Noel"



This "cake" is beautiful if slightly complicated addition to almost any holiday celebration.  The first time I made this is was as a Yule (or Christmas to them) present to all of my neighbours, a few friends, and relatives.  If I had realized that I would be using all the kitchen space, half the living room, 4 mixers, would have to buy more mixing bowls and 3 days worth of cooking/mixing.  I might have picked a little easier present for 12 different families :)
A great garnish to this cake (and a use for the extra egg whites) are Meringues Mushrooms.
Since this recipe is actually a combination of several different recipes that I found. I suppose that I can actually claim the credit.

Preheat the oven to 375 degrees and adjust the rack 1/3 of the way up from the bottom of the oven.  Grease or spray the jelly roll pan then line the bottom and sides with wax paper and grease/spray wax paper, make sure that it is completely coated (the sides too!!).

Cake directions	In small bowl beat egg yolks at high speed for 5 minutes until light lemon-coloured.  Add half of the sugar and continue to beat for 5 more minutes until very thick.  On lowest speed add cocoa and beat only until smooth.  (Careful, if you bowl does not have high sides, the cocoa will fly everywhere :) ) In large bowl with clean! beaters beat the whites and salt until they increase in volume and begin to thicken. Gradually add rest of sugar and continue to beat until they hold a shape (not dry) Gradually fold half of the white into the chocolate mixture then fold back into the rest of the whites. Carefully spread the mixture into prepared pan and place into oven.  Baking for 30 minutes until top springs back when touched lightly. While cake is baking, cut a length of wax paper larger than the pan.  When the cake is done, remove from oven and quickly invert onto the wax paper. Remove the pan and carefully peel the paper off of cake. Starting at a long side, roll the cake and bottom wax paper together. Be careful not to squash the cake but you will have to be a little firm. Place roll on rack to cool completely before filling and icing.
Filling/ Frosting directions	Simmer the whipping cream in a small saucepan. As soon as it begins to bubble, remove from heat and add the chocolate chips in small quantities at a time stirring until all is melted.  Cool. In small bowl, cream the softened butter and set aside. In a double boiler, combine the egg yolks and confectioners sugar.  Immediately being to beat with mixer or whisk, beating constantly until the mixture reaches approximately 90 degrees (F). Remove from heat and beat until it forms a ribbon.  Cool Fold the cooled egg yolk and sugar mixture into a creamed butter and add vanilla. Pour cooled ganache (the chocolate mixture) into butter cream (guess which mixture this is) and blend together with a whisk.
Assembly	Carefully unroll cooled cake roll.  Spread half of the filling over cake carefully roll back up (the filling at this point will be very thin/liquid so be carefull you do not squeeze it out).  Spread remaining filling on top, sides and ends of roll.  (There will probably be plenty left over, don't spread it too thin).  Tree bark effect can be done by tracing over the frosting with a fork, spiraling in places for "knots" in the bark. You can garnish the sides of the cake with meringue mushrooms.  Before presenting sprinkle with sifted confectioners sugar to give a snowy effect.

C 1997...Shadow AetherWolf

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