Chocolate Bûche de Noël

Name: Chocolate Bûche de Noël
Prep time: 1 h 12 min
Cook time: 1 h 12 min
Total time: 1 h 12 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters confectioners sugar; 473 milliliters sifted confectioners sugar; 113 grams cream cheese, at room temperature; 6 larges eggs, separated; 59 milliliters all-purpose flour; 1 Tbsp fresh orange juice; 2 Tbsps fresh orange juice; 3 Tbsps fresh orange juice; 1 Tbsp grated orange zest; 2 teaspoons grated orange zest; 1 pinch Pinch of salt; 227 grams semisweet chocolate, chopped; 177 milliliters sugar; 8 Tbsps unsalted butter, at room temperature; 12 Tbsps unsalted butter, at room temperature; 59 milliliters unsweetened cocoa; 3 Tbsps unsweetened cocoa

Chocolate Bûche de Noël might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains around 7g of protein, 38g of fat, and From preparation to the plate, this recipe takes roughly 1 hour and 12 minutes. If you have orange juice, confectioners' sugar, salt, and a few other ingredients on hand, you can make it.

Instructions

Make cake: Preheat oven to 325F. Mist a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment. Sift cocoa and flour together in a small bowl.

Ingredients you will need

Cooking Spray

Cocoa Powder

All Purpose Flour

Equipment you will use

Baking Sheet

Bowl

Oven

Beat yolks and zest until thick, 8 minutes. In a separate bowl, beat egg whites until fluffy.

Ingredients you will need

Egg Whites

Egg Yolk

Equipment you will use

Bowl

Add sugar; beat until glossy and stiff. Fold 1/4 of whites into yolks, then fold in remaining whites. Fold in juice and flour mixture. Do not overmix.

Ingredients you will need

All Purpose Flour

Juice

Sugar

Egg Yolk

Pour batter into pan; spread.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until cake springs back when touched, 12 minutes.

Equipment you will use

Oven

Sift enough cocoa onto a large kitchen towel to cover it. Invert warm cake onto towel. Carefully peel off parchment. Starting at long end and using towel as a guide, roll up cake and towel.

Ingredients you will need

Cocoa Powder

Roll

Equipment you will use

Kitchen Towels

Transfer roll, seam side down, to wire rack.

Ingredients you will need

Roll

Equipment you will use

Wire Rack

Make filling: Beat cream cheese, butter, juice and zest until creamy. Gradually beat in sugar and salt. Cover; chill until firm but spreadable, 40 minutes.

Ingredients you will need

Cream Cheese

Butter

Juice

Sugar

Salt

Make frosting: Melt chocolate; cool to room temperature.

Ingredients you will need

Chocolate

Frosting

Mix cocoa, juice and 1 Tbsp. hot water. Beat butter, sugar and salt until fluffy.

Ingredients you will need

Butter

Cocoa Powder

Juice

Sugar

Water

Salt

Mix in chocolate, then cocoa mixture.

Ingredients you will need

Chocolate

Cocoa Powder

Assemble cake: Unroll cake; remove towel. Reserve 2 T bsp. filling.

Spread remaining filling over cake. Reroll cake. Cover with towel and chill, seam side down, until filling is set, about 30 minutes.

Ingredients you will need

Spread

Cut cake on a diagonal; removing a 3-inch piece from each end for branches.

Spread 1 T bsp. of filling on each piece; press against long side of cake at opposite ends. Frost cake. Draw lines with a fork to resemble bark. Draw circles on branches to look like rings. Chill.

Ingredients you will need

Bark

Remove cake from refrigerator 1 hour before serving. Sift confectioners' sugar over cake, if desired.

Ingredients you will need

Powdered Sugar