Sugar-Reduced Chocolate Walnut Buche de Noel

By The Canadian Living Test Kitchen

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Sugar-Reduced Chocolate Walnut Buche de Noel

This recipe makes 14 servings

Nutritional Info
Per each of 14 servings: about	-
cal	297297 cal
pro	5 g5g pro
total fat	27 g27g total fat
sat. fat	14 g14g sat. fat
carb	13 g13g carb
fibre	2 g2g fibre
chol	119 mg119mg chol
sodium	122 mg122mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	1616 vit A
folate	1010 folate

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Good-quality dark chocolate (such as Lindt, Callebaut or Valrhona) adds richness and depth to this decadent dessert without adding loads of sugar.

Ingredients

1-1/4 cups ground walnuts 1-1/4 1-1/4cups cupsground walnutwalnuts
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1 tsp baking powder 1 1tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch cinnamon 1 1pinch pinchcinnamon
5 eggs 5 5eggeggs
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1/4 cup butter , melted1/4 1/4cup cupbutter, melted
1 tsp grated orange rind 1 1tsp tspgrated orange rind
Icing:
2 cups whipping cream 2 2cups cupswhipping cream
5 5oz ozgood-quality dark chocolate, finely chopped
1 tsp vanilla 1 1tsp tspvanilla
2 tbsp icing sugar 2 2tbsp tbspicing sugar

Preparation

In small bowl, whisk together walnuts, flour, baking powder, salt and cinnamon; 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 (50 mL) of the sugar, about 1 tbsp (15 mL) at a time, until soft peaks form.

Beat together egg yolks, remaining eggs and remaining 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. Fold in walnut mixture just until combined. Add butter and orange rind; fold in just until combined. Spread on parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet.

Bake in centre of 350°F (180°C) oven for about 12 minutes or until golden and cake springs back when lightly touched. Loosen edges with knife; invert onto icing sugar-dusted tea towel, aligning 1 short edge of cake with edge of towel. Starting at corner, carefully peel off paper. Starting at short side, roll cake up loosely in towel; let cool on rack. (Make-ahead: Wrap in plastic wrap; store for up to 24 hours.)

Icing: In small saucepan, bring cream to boil. Pour over chopped chocolate in bowl, whisking until smooth. Stir in vanilla. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Stir in sugar; beat just until texture of soft icing.

Unroll cake; spread with 1-1/2 cups (375 mL) of the icing. Reroll without towel; place, seam side down, on flat serving platter. Starting 1 inch (2.5 cm) from 1 end of cake, cut off end on sharp diagonal. Press cut side onto long side close to uncut end of cake.

Spread remaining icing all over log. Refrigerate until cold, about 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 6 hours.)

Additional information : Tip: If you have a stand mixer, this is the time to use it. The stand mixer beats in more air than hand-held beaters, yielding both a light fluffy cake and icing.

Source : Canadian Living Magazine: December 2007