Cherry-and-Chocolate Bûche de Noël

Name: Cherry-and-Chocolate Bûche de Noël
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 237 milliliters pitted brandied cherries, drained; 2 teaspoons confectioners sugar; 5 larges egg whites, at room temperature; 2 larges egg yolks; 6 larges egg yolks, at room temperature; 1 teaspoon unflavored gelatin; 177 milliliters granulated sugar; 1 Tbsp granulated sugar; 118 milliliters heavy cream; 237 milliliters heavy cream; 1 Tbsp kirsch; 0 teaspoons kosher salt; 177 milliliters sugar; 118 milliliters unsweetened cocoa powder; 1 serving Unsweetened cocoa powder, for sifting; 1 vanilla bean, split and seeds scraped; 118 milliliters water; 1 Tbsp cold water; 79 milliliters whole milk

You can never have too many main course recipes, so give Cherry-and-Chocolate Bûche de Noël a try. This gluten free recipe serves 1. One serving contains 3283 calories, 63g of protein, and 180g of fat. Head to the store and pick up heavy cream, confectioners' sugar, egg whites, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes.

Instructions

Preheat the oven to Line a 9-by-13-inch rimmed baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg yolks with 6 tablespoons of the sugar at high speed until the mixture is pale and fluffy, and leaves a ribbon trail when the whisk is lifted, 3 minutes; transfer to a large bowl.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Baking Paper

Hand Mixer

Baking Sheet

Whisk

Bowl

Oven

Thoroughly wash and dry the mixer bowl and whisk.

Equipment you will use

Blender

Whisk

Bowl

Add the egg whites and salt to the bowl and beat at moderately high speed until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and continue beating until the whites are stiff and glossy.

Ingredients you will need

Egg Whites

Sugar

Salt

Equipment you will use

Bowl

Using a rubber spatula, stir one-fourth of the beaten whites into the yolk mixture, then fold in the remaining whites until no streaks remain. Working in 2 batches, sift the cocoa over the batter and fold gently until fully incorporated.

Ingredients you will need

Cocoa Powder

Egg Yolk

Equipment you will use

Spatula

Spread the batter on the prepared baking sheet in an even layer.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake for 18 to 20 minutes, until the cake feels springy and dry; rotate the pan halfway through baking.

Equipment you will use

Oven

Frying Pan

Transfer to a rack and let cool completely.

In a small saucepan, combine the water and sugar and bring to a boil over high heat. Reduce the heat to moderate and simmer just until the sugar is completely dissolved, about 1 minute.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat and stir in the kirsch.

Ingredients you will need

Kirsch

In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened. In a small saucepan, combine the milk with the vanilla bean and seeds and bring to a simmer over moderately high heat. Meanwhile, in a medium bowl, whisk the egg yolks with the sugar.

Ingredients you will need

Vanilla Bean

Egg Yolk

Gelatin

Seeds

Sugar

Water

Milk

Equipment you will use

Microwave

Sauce Pan

Whisk

Bowl

When the milk comes to a simmer, discard the vanilla bean. Slowly whisk the milk into the yolk mixture until thoroughly blended.

Ingredients you will need

Vanilla Bean

Milk

Egg Yolk

Equipment you will use

Whisk

Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly, until the custard is thick enough to coat the back of the spoon, about 1 to 2 minutes. Strain the custard into a medium bowl.

Ingredients you will need

Custard

Equipment you will use

Sauce Pan

Bowl

Melt the gelatin in the microwave for 15 seconds; stir it into the custard and let cool. Meanwhile, whip the heavy cream until firm. Stir one-fourth of the whipped cream into the custard until incorporated, then fold in the remaining whipped cream.

Ingredients you will need

Whipped Cream

Heavy Cream

Custard

Gelatin

Equipment you will use

Microwave

Run the tip of a knife around the edge of the cake. Cover with a clean sheet of parchment and a second baking sheet and invert the cake.

Equipment you will use

Baking Sheet

Knife

Remove the first baking sheet and peel off the parchment.

Equipment you will use

Baking Sheet

Brush the kirsch syrup evenly onto the cake to soak; reserve extra syrup for another use.

Ingredients you will need

Kirsch

Syrup

Using an offset spatula, spread the filling evenly on the cake. Scatter the cherries over the filling. Use the parchment to carefully roll the cake to form a 13-inch-long log with the seam on the bottom. Fold the parchment over the log so the ends meet. Using a ruler, squeeze the cake in the parchment to tighten the roll. Refrigerate for at least 1 hour.

Ingredients you will need

Cherries