Dark Chocolate Bûche de Noël
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Dark Chocolate Bûche de NoëlA traditional holiday recipe, this popular Yule log is a cinch to make in stages, ready to assemble the day before serving.2 user reviews.
Dark Chocolate Bûche de Noël
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 499499 cal |
| pro | 7 g7g pro |
| total fat | 37 g37g total fat |
| sat. fat | 22 g22g sat. fat |
| carb | 45 g45g carb |
| fibre | 4 g4g fibre |
| chol | 141 mg141mg chol |
| sodium | 280 mg280mg sodium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1919 iron |
| vit A | 2323 vit A |
| folate | 99 folate |
A traditional holiday recipe, this popular Yule log is a cinch to make in stages, ready to assemble the day before serving.
Ingredients
- 1/4 cup milk 1/4 cup milk
- 2 tbsp butter 2 tbsp butter
- 3/4 cup sifted cake-and-pastry flour 3/4 cup sifted cake-and-pastry flour
- 1 tsp baking powder 1 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 5 eggs 5 eggs
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 tbsp icing sugar 1 tbsp icing sugar
- Icing:
- 1 cup butter , softened1 cup butter, softened
- 1/3 cup whipping cream 1/3 cup whipping cream
- 2 tsp vanilla 2 tsp vanilla
- 2 cups icing sugar 2 cups icing sugar
- 4 oz unsweetened chocolate , melted and cooled4 oz unsweetened chocolate, melted and cooled
- Chocolate Bark:
- 8 oz bittersweet chocolate , chopped8 oz bittersweet chocolate, chopped
Preparation
In heatproof bowl over saucepan of simmering water, heat milk with butter until melted. Remove pan from heat, leaving bowl on top to keep warm enough that finger can remain in bowl for no longer than 10 seconds.
In separate bowl, whisk together cake-and-pastry flour, baking powder and sa< set aside.
Separate 3 of the eggs, dropping yolks and whites into separate large bowls. Beat egg whites until foamy; beat in 1/4 cup of the granulated sugar, about 1 tbsp at a time, until soft peaks form.
Beat together egg yolks and remaining eggs and granulated sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes. Fold in one-third of the whites; fold in remaining whites.
Sift flour mixture over top; fold in until combined. Pour in milk mixture; fold in until blended. Spread in 15- x 10-inch (40 x 25 cm) parchment paper–lined rimmed baking sheet.
Bake in 350°F (180°C) oven until golden and cake springs back when lightly touched, about 12 minutes. Loosen edges with knife; invert onto flour-dusted tea towel. Starting at corner, carefully peel off paper. Starting at short side, roll up cake in towel; let cool on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours.)
Icing: In bowl, beat butter until fluffy; gradually beat in whipping cream, then vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted unsweetened chocolate until fluffy.
Chocolate Bark: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring occasionally. Pour onto 15- x 10-inch (40 x 25 cm) parchment paper–lined baking sheet, spreading to scant 1/8-inch (3 mm) thickness. Refrigerate until set, about 10 minutes.
Break or tear chocolate into about 3- x 1-inch (8 x 2.5 cm) pieces. Arrange in single layer on tray; cover loosely with plastic wrap and refrigerate until firm. (Make-ahead: Refrigerate for up to 48 hours.)
Unroll cake; spread with 1-1/2 cups of the icing. Reroll without towel; place, seam side down, on platter. Spread remaining icing all over log. Cover log with Chocolate Bark.
Refrigerate until cold. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Dust bark with icing sugar.
In separate bowl, whisk together cake-and-pastry flour, baking powder and sa< set aside.
Separate 3 of the eggs, dropping yolks and whites into separate large bowls. Beat egg whites until foamy; beat in 1/4 cup of the granulated sugar, about 1 tbsp at a time, until soft peaks form.
Beat together egg yolks and remaining eggs and granulated sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes. Fold in one-third of the whites; fold in remaining whites.
Sift flour mixture over top; fold in until combined. Pour in milk mixture; fold in until blended. Spread in 15- x 10-inch (40 x 25 cm) parchment paper–lined rimmed baking sheet.
Bake in 350°F (180°C) oven until golden and cake springs back when lightly touched, about 12 minutes. Loosen edges with knife; invert onto flour-dusted tea towel. Starting at corner, carefully peel off paper. Starting at short side, roll up cake in towel; let cool on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours.)
Icing: In bowl, beat butter until fluffy; gradually beat in whipping cream, then vanilla. Beat in icing sugar, 1 cup at a time. Beat in melted unsweetened chocolate until fluffy.
Chocolate Bark: In bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring occasionally. Pour onto 15- x 10-inch (40 x 25 cm) parchment paper–lined baking sheet, spreading to scant 1/8-inch (3 mm) thickness. Refrigerate until set, about 10 minutes.
Break or tear chocolate into about 3- x 1-inch (8 x 2.5 cm) pieces. Arrange in single layer on tray; cover loosely with plastic wrap and refrigerate until firm. (Make-ahead: Refrigerate for up to 48 hours.)
Unroll cake; spread with 1-1/2 cups of the icing. Reroll without towel; place, seam side down, on platter. Spread remaining icing all over log. Cover log with Chocolate Bark.
Refrigerate until cold. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.) Dust bark with icing sugar.
Source : Canadian Living Magazine: December 2011
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