Buche de Noel

Looking for a rich, decadent, and decorative dessert? Look no further, this is it. A rich, chocolaty delight, that is totally flourless. A light, airy filling surrounded with bittersweet chocolate goodness creates both a taste and visual sensation.


Buche de Noel

A very special dessert that is perfect for the Holiday season.
Prep Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 12

Ingredients
  

Cake

  • 6 eggs whites
  • 6 egg yolks
  • 3/4 cup sugar divided
  • 1/3 cup unsweetened cocoa
  • 1/2 tsp vanilla
  • Dash salt

Chocolate Filling

  • 1 pint whipping cream
  • 1/2 cup confectioners sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp vanilla

Vanilla Filling

  • 1 pint whipping cream
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla

Butter Cream Frosting

  • 4 tbsp butter, softened
  • 2 cups confectioners sugar
  • 3 tbsp unsweetened cocoa
  • 2 tbsp milk
  • 1 tsp rum or vanilla extract

Instructions
 

Preparing the Cake

  • Preheat oven to 375 degrees. Line 10 X 15 sheet pan with parchment paper.
  • In a large bowl, beat egg whites until foamy.
  • Gradually add 1/4 cup sugar, continuing to beat until egg whites form stiff peaks.
  • In another bowl, whip egg yolks at high speed while gradually adding remaining 1/2 cup sugar. Whip until yolks are thick and pale.
  • Reduce speed and add cocoa, vanilla and salt.
  • Fold the yolk mixture into the whites until mixture is uniform.
  • Spread mixture evenly in the prepared pan.
  • Bake for 12 to 15 minutes, until cake springs back when lightly touched.
  • Dust a clean dish towel with cocoa powder.
  • Run a knife around the edge of the baking pan and turn the warm cake out onto the dusted towel.
  • Remove parchment paper from cake.
  • Starting at the short edge of the cake, roll the cake up with the towel. Allow cake to cool on a cooling rack.

Prepare filling for Cake

  • In a chilled bowl, beat the cream until it holds soft peaks. Add remaining filling ingredients and beat until it holds stiff peaks.
  • Unroll cooled cake and remove towel. Spread the top with filling almost to the edges. Starting at the same short end, re-roll cake and place seam side down on a serving platter.

Prepare Butter Cream Frosting

  • Beat all frosting ingredients together until you achieve a good spreading consistency. If it's too thick, add a tiny bit more milk.
  • Using about 2 tbsp, spread frosting thinly over the roll. Do not frost the open ends.
  • Spoon remaining frosting into a pastry bag with a large star shaped tip; use to pipe lengthwise lines on the roll to resemble bark.
  • Chill until serving.

Notes

When frosting the cake, place two sheets of wax paper lengthwise under the cake, with each sheet halfway under the cake. This will help keep frosting from spilling on the serving platter. When finished frosting, gently pull the wax paper out from under the cake.