Buche de Noel

SMALL BUCHE DE NOEL 

Serves 8-10 - this is half of the original Martha Stewart recipe 

For the cake: 

1/2 C plus 2T cake flour

1 C plus 1 tsp sugar

1/2 C sifted unsweetened cocoa powder

1 1/2 tsp baking powder

3/4 tsp salt

3 large eggs

1/2 C plus 1 T vegetable oil 

1 T vanilla extract

5 large egg whites 

1. Preheat oven to 350 F.  Butter a half sheet pan (12x17) and line it with parchment paper, leaving an overhang over the short ends.  Butter the parchment paper and the sides of the pan.  Lightly dust the pan with flour and tap out the excess.
2. In a medium bowl, sift together the flour, 1/2 C of the sugar, cocoa, baking powder, and salt. 
3. In a large bowl, whisk the whole eggs, oil, and vanilla until frothy.  Stir in the flour mixture until blended and thick. 
4. In the bowl of an electric mixer, beat the egg whites until frothy.  Increase the speed to medium-high and beat until soft peaks start to form.  One teaspoon at a time, add the remaining sugar and continue beating until whites are stiff but not dry. 
5. Fold 1/3 of the beaten egg whites into the egg and flour mixture.  One third at a time, gently fold in the remaining whites.  Do not overmix.  Scrape the batter into the prepared pan and spread evenly. 
6. Bake the cake for 12-15 minutes, until it springs back when gently touched in the center.  Run the tip of knife around the edges of the pan.  Cover the cake with a large piece of plastic wrap, and then cover the plastic with a damp linen towel.  Invert the cake onto a baking rack.  When it is just cool enough to handle, start at a long side and roll the cake, with the parchment paper and towel, into a cylinder.  Cool the rolled cake to room temperature. 

ESPRESSO CREAM FILLING

1/3 C heavy cream, scalded

2 oz bittersweet chocolate, finely chopped 

1 T  espresso or instant coffee, cooled (or hazelnut hot chocolate, also delicious)

1  C heavy cream, cold 

4 T powdered sugar 

1. Pour the scalded heavy cream over the chopped chocolate, let sit for a minute or two, then stir until smooth.  Add 2 T espresso and blend.  Set aside to cool.
2. In small bowl of electric mixer, whip cold heavy cream and powdered sugar until thick.  Add remaining espresso and continue beating at high speed.  Gradually add the chocolate mixture and continue beating until light and fluffy.  Set aside. 

To fill cake roll: 

Unroll the cooled cake slowly, carefully removing the parchment, plastic wrap, and towel. 

Spread cake evenly with cream filling. 

Re-roll the cake into a log. 

Chill the cake at least 1 hour before proceeding, preferably several hours.  (The cake may be made to this point ahead of time and frozen). 

SWISS MERINGUE BUTTERCREAM ICING

2 egg whites

1/2 C sugar

10 T butter, softened, cut into pieces

4 oz white chocolate, melted

1. Combine the egg whites and sugar in bowl and place over a pot of simmering water (bowl should not touch water) until mixture is warm and sugar is dissolved.  Remove from the heat. 
2. Using electric mixer, beat the mixture on high until stiff peaks form. Continue beating on medium speed until it reaches room temperature. Still on medium speed, add butter one piece at a time, until well blended. 
3. Scrape down sides of bowl, and add the melted white chocolate. Continue to scrape down the bowl from time to time.  You can refrigerate briefly until ready to use.  (Do not freeze). 

When ready to frost the cake, 

Cut off about 1/5 of the cake at an angle, to create a “branch” for the log. Cut another small slice for a second branch to lay on top of the log. 

Assemble and then frost the log (leaving cut ends exposed) with the buttercream frosting.  

Decorate with meringue mushrooms, and dust cake with cocoa powder. 

Meringue Mushrooms:

(can be made a week ahead and kept at room temp in airtight container.  Make on a dry day) 

3 egg whites

pinch of salt

pinch cream of tartar

1/2 tsp vanilla

3/4 C superfine sugar (or run sugar in food processor)

3 oz semisweet chocolate, melted 

225 F oven

1. Line baking sheet with foil 
2. Beat ingredients til glossy, very stiff, smooth, but not dry. 
3. Pipe to make mushrooms (1/2 inch tip for stems; 5/8 inch tip for caps)See Martha Stewart detailed instructions if needed!
4. Reduce oven to 200 F and bake for 1 1/2 - 2 hours til dry to the touch. Remove and cool completely. 
5. Use melted chocolate to assemble mushrooms. Dust with cocoa powder. 
6. Dry on an inverted egg carton.