Buche de Noel

When Andrea was in high school, she took French three or four years.  Her teacher really liked to cook...and to enjoy the fruits of her labors!  One assignment the kids had to do was to create a French menu/meal.  And for extra credit, the students could actually make the meal...and moms would sign a statement verify said meal.  One recipe that Andrea did and turned out to be favorite of my husband's, is Buche de Noel!  Or Yule Log.  We don't make it every year, but our Poker Pals met at our house this month so I made one to share with them.  It is one of those elegant looking recipes that is really easy to make!

Buche de Noel

Here is the recipe if anyone wants it:

Chocolate Log

1 6-oz pkg. semisweet chocolate chips

1/3 cup water

1 teaspoon baking soda

4 eggs

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup sugar

1/2 cup flour

Combine chocolate chips and water in top of double boiler. Place over hot water until chocolate is melted. Remove from heat; stir in baking soda.  Combine eggs, vanilla and salt; beat until very light. Gradually add sugar, beating until thick and lemon-colored.  Add melted chocolate and fold in gently. Fold in flour.

Turn into a greased and waxed paper-lined 15 1/2" x 10 1/2" x 1" pan (jelly roll pan). Spread out evenly.  Bake in a 375 degree oven for 15 minutes.  Loosen around the edges and turn out immediately on a dish towel dusted with powdered sugar.  Remove the waxed paper. Roll cake immediately in towel starting with the long edge.  Cool thoroughly.

While cake is baking, make the filling and frosting;

• 1 6 oz pkg. (1 cup) semisweet chocolate chips
• 2/3 c firmly packed brown sugar
• 1 3oz pkg. cream cheese-room temperature
• 1/2 tsp vanilla
• dash salt
• 1 egg yolk
• 1 cup heavy cream, whipped

Melt semisweet chocolate chips in top of double boiler over hot (not boiling) water.  Combine brown sugar, cream cheese, vanilla and salt; beat until creamy.  Beat in egg yolk, blend in melted chocolate; fold in whipped cream.  Cover and chill until thick enough to spread.

(I do all the above one day, and construct the cake the following day.)

Take cake roll and gently unroll from the towel. (It is best to complete it on the tray you plan to serve it on. As my tray is not long enough, I cut off part to create the branch log)

Spread the filling in the tightest part of the roll first then gradually fill all the interior, roll back up, place seam side down and cover the rest of the cake with filling/frosting.  I will cut the smaller log at an angle before frosting the exterior and place it next to the larger log.  Chill for several hours or freeze.  Then wrap and store in the freezer if not to be eaten in the next couple of days.  If frozen, allow dessert to stand approximately 30 minutes at room temperature before serving.  I "garnish" mine with plastic greenery and berries....not edible!