With a light dusting of ‘snow’, this festiveyule log features a chocolate cream center that melts in yourmouth. Decorated candy ‘mushrooms’ add an unforgettable wintertouch that is sure to impress.
Recipe: Kris Kringle Bûchede Noel
For Cake: Preheat oven to 375°F (190°C).Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; line with parchmentor wax paper. Grease and flour wax paper. Sprinkle thin, cottonkitchen towel with powdered sugar.
Beat egg whites in small mixer bowl untilfoamy. Add cream of tartar and beat until soft peaks form. Graduallybeat 1/3 cup granulated sugar until stiff, shiny peaks form.Set aside.
Beat egg yolks and vanilla extract inlarge mixer bowl for about 5 minutes or until thick and pale.Gradually beat in remaining 1/3 cup granulated sugar. Fold inflour and baking cocoa.
Fold about one-third of the whipped eggwhites into the chocolate mixture to lighten, then turn the chocolatemixture into the whites and fold it in gently but thoroughly.Spread evenly into prepared pan.
Bake for 12 minutes or until cake springsback when touched. Immediately turn cake onto prepared towel.Carefully peel off paper. Roll up cake and towel together, startingwith narrow end. Cool completely, seam-side-down, on wire rack.
For Chocolate Cream : Beat whipping cream,granulated sugar, baking cocoa and liqueur in large mixer bowluntil firm. If desired, fold in ground nuts. Carefully unrollcake. Spread cream mixture evenly over cake, reserving 2 tablespoons.Re-roll cake.
Cut a 1-inch-thick diagonal slice fromone end of the cake roll. Place cake roll on serving platter,seam-side-down. Use the reserved cream mixture to attach thecut piece against the side of the cake roll to resemble a knot.Cover with plastic wrap and refrigerate until serving time.
At serving time, dust the cake with 1/4cup powdered sugar to resemble snow. Decorate with candy mushrooms,if desired.
5 large eggs, separated
1/2 teaspoon cream of tartar
2/3 cup granulated sugar – divided use
1 teaspoon vanilla extract
1/2 cup sifted cake flour
1/3 cup NESTL ® TOLL HOUSE® Baking CocoaChocolate Cream:
1 cup heavy whipping cream
3 tablespoons granulated sugar
2 tablespoons NESTL ® TOLL HOUSE® Baking Cocoa
2 tablespoons hazelnut liqueur
1/3 cup toasted, skinned and ground hazelnuts (optional)
1/4 cup powdered sugar to decorate
Candy mushrooms to decorate (optional)
Makes 10 servings.
Cook’s Tip: The filled cake can be keptin the refrigerator overnight or wrapped airtight and frozenfor 2 weeks. Keep wrapped and thaw in the refrigerator.
Nutritional Information Per Serving (1/10of recipe): Calories: 240 Calories from Fat: 110 Total Fat: 12g Saturated Fat: 6 g Cholesterol: 140 mg Sodium: 45 mg Carbohydrates:29 g Dietary Fiber: .5 g Sugars: 21 g Protein: 5 g
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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