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Buche De Noel (xmas)

Author/Submitted by:
Servings: 10
Categories: Cakes / Christmas / Desserts

1/2  c  Flour
1/4  ts  Salt
1/4  ts  Orange peel
1/2  c  Dutch-process cocoa
6    Eggs
1  c  Sugar

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 confectioners' sugar 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 CAKE: From: Lawrence Kellie Date: 11-11-96 (06:30) Winquest Pc (342) Home_cooki

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