*  Exported from  MasterCook  *

                             Buche de Noel

Recipe By     : Michael Sherman <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Nuts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       CAKE:
  1      c             Cake flour -- sifted
    1/4  c             Cocoa
  1      ts            Baking powder
    1/4  ts            Salt
  3                    Eggs
  1      c             Sugar
    1/3  c             Cold brewed coffee
  1      ts            Vanilla
                       FILLING:
  1 1/2  c             Heavy cream
  2      ts            Instant coffee
    1/2  c             Powdered sugar
                       FROSTING:
  1      c             Semi-sweet chocolate chips
    1/4  c             Strong coffee
  1      c             Butter
    3/4  c             Light corn syrup
  4                    egg yolks

 Line jelly-roll pan with waxed paper & grease.  Sift flour, cocoa,
 baking   powder and salt together in a small bowl; set aside.  In
 separate bowl beat   eggs until thick and creamy.  Gradually add
 sugar, beating constantly until   mixture is very thick.  Stir in
 coffee & vanilla.  Fold in flour mixture.   Spread batter evenly in
 pan.  Bake at 375 degrees F for 12 minutes.

 Sprinkle kitchen towel with powdered sugar, invert cake onto towel,
 remove   waxed paper and roll cake & 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.

 Special note:

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




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