Buche de Noel

* Exported from MasterCook *

Buche de Noel

Recipe By : Michael Sherman <msherman@WISTA.WISTAR.UPENN.EDU>
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CAKE:
1 cup sifted cake flour
1/4 cup cocoa
1 tea baking powder
1/4 tea salt
3 eggs
1 cup sugar
1/3 cup cold brewed coffee
1 tea vanilla
FILLING:
1 1/2 cups heavy cream
2 teas instant coffee
1/2 cup powdered sugar
FROSTING:
1 cup semi-sweet chocolate chips
1/4 cup strong coffee
1 cup butter
3/4 cup 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 seperate
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
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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