Bûche de Noël

 


This classic holiday cake is made from choc and whip cream roulade or the cake is then rolled cake, which is decorated to appear like an log. The cake is finished in time, but it is an enjoyable family project. The tiny marzipan and the pinecones of almond are easy to make along with sprigs of rosemary, and sprinkled with confectioners' sugar. These add a an appealing woodland accent.

Serving: 10
Ingredients:
½ recipe Marzipan (see this page)

For The Cake:
1 /3 cup (80 ml) canola oil, plus more for greasing 
1 2/3 cups (8½ oz/265 g) all-purpose flour, plus more for dusting
2 /3 cup (2 oz/60 g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/3 cups (11 oz/345 g) granulated sugar
2 large eggs
1 cup (250 ml) buttermilk
2 teaspoons pure vanilla extract 
1/4 lb (125 g) semisweet chocolate chips, melted and cooled
¾ teaspoon espresso powder
2 recipes Whipped Cream (see this page)
1 recipe Chocolate Frosting (see this page)
½ cup (2 oz/60 g) sliced almonds 
4 fresh rosemary springs, for garnish Confectioners’ sugar, for dusting

Instructions:
1. Make the marzipan according to the instructions and chill; do not roll out the dough.

2. For the cake to be made prepare the cake, heat the oven to 350 degrees F (180degC). Grease a rimmed cake pan, then line your pan using parchment and then apply grease to the parchment. Dust the pan with flour, and then take out any excess.

3. Within a bowl mix together the cocoa powder, flour baking soda, baking powder and salt. Set aside.

4. With a mixer with the paddle attachment beat eggs, sugar, granulated sugar buttermilk, oil and vanilla at moderate speed until they are blended for about 2 minutes. Lower the mixer speed, gradually add the flour mix, and mix until well blended with the mixer, stopping to scrape the sides of the bowl if needed. Add the chocolate that has been melted as well as espresso powder and mix until they are combined. Increase the speed to high, and beat for about 30 minutes.

5. Place the batter in the cake pan that you have prepared and spread it evenly. Cook until a toothpick inserted in inside the middle of the cake is clean, around 20 minutes. Transfer the cake onto a wire rack, and allow the cake to cool for about 15 minutes before placing a clean kitchen towel on the cake's top. The cake and towel should be flipped onto a cutting surface and remove the cake's parchment from its bottom. Beginning at the shorter end on the cake push off the top of your cake by rolling the towel while you go until you've formed an oval. Cool until it is barely warm, approximately 20 minutes.

6. Create the whipped cream and chocolate frosting.

7. Remove the cake from the roll and take off the towel from your kitchen. Distribute the cream in an even layer over all the surface of the cake, and then roll the cake again. Utilizing an offset spatula apply the frosting in a uniform manner over the cake as it is being rolled. Then, utilize the ends of the spatula for creating lines and ridges that make them look like bark of trees.

8. For the pinecones by rolling approximately 1/2 teaspoon of the marzipan dough into an oblong. Beginning at the bottom and going upwards, place some almonds into the marzipan to create an illusion of layers. Repeat the process with the remaining almonds and marzipan. The pinecones can be kept in an airtight jar inside the refrigerator for upto one day.

9. Decorate the cake using pinecones and rosemary sprigs. sprinkle with confectioners' sugar and then serve.

TIP: Slowly roll the log and evenly across both ends to avoid cracking. If the log cracks the whipped cream filling will keep the cake together. The cake should be refrigerated for 10 minutes prior to frosting the cake with the Ganache.


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