* 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
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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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