Buche De Noel (xmas)
FILLING: 12 oz semisweet chocolate, in pieces 4 oz sweet chocolate, in
pieces 1 c heavy cream 1/4 - 1 c apricot jam orange flavored liqueur
BARK: 8 oz semisweet chocolate
Preheat oven to 350F. Grease and flour 15x10 inch jelly roll pan.
Combine flour, salt, peel and cocoa. With electric mixer, beat eggs
and sugar until thick and it forms a ribbon as batter falls onto
itself (5-10 minutes). Fold cocoa mixture gently but thoroughly into
eggs by thirds. Spread evenly into prepared pan and bake about 15
minutes or until top springs back when touched. Do not overbake.
Watch carefully. Turn cake out onto a linen towel. Roll cake
lengthwise with towel inside. Cool on rack.
Strain appricot jam to get 1/2 c of puree. Prepare filling. Heat
cream to boiling and pour over chocolate stirring until smooth.
Remove from heat.
Unroll cooled cake. Sprinkle with liqueur (2-3 T). Spread with
apricot. Spread half of chocolate mixture on top of jam and roll
lengthwise. Cvoer with plastic wrap and chill well.
Prepare bark: melt chocolate. Spread with the back of spoon onto
waxed paper in strips 15 inches long. Let chocolate harden.
When chocolate bark is firm and Buche is well chilled, gently reheat
remainder of filling to make spreadable. Cover entire Buche. Lay
strips of bark on top, overlapping where necessary. Sprinkle log with
confectioners' sugar. Refrigerate. Remove from refrigerate 20-30
minutes before serving. Serve on tray or platter decorated with
fresh holly and additional confectioners' sugar.
From: Christmas Memories Cookbook Mystic Seaport Members Mystic
Seaport Museum Stores, Inc., 1985
Entered by: Lawrence Kellie Fri 10-18-1996 at 21:32:44
From: Lawrence Kellie Date: 11-11-96 (06:30) Winquest
Pc (342) Home_cooki