Chocolate Yule Log (Buche de Noel)
Ingredients: powdered sugar, butter, cocoa powder, salt, coffee liqueur · 55 min cook time · 450kcal · $18.50
Ingredients
2cups powdered sugar, 1stick butter, 1cups cocoa powder, 1pinch salt, 1splash coffee liqueur, 1spoon mascarpone cheese, 0.5cups all-purpose flour, 5large eggs, 2cups dark chocolate chips, 2cups heavy cream
Instructions
1. Combine powdered sugar, butter, cocoa powder, pinch of salt, and coffee liqueur in a bowl and mix with an electric mixer until light and fluffy.
2. Add a spoon of mascarpone cheese into the buttercream frosting and mix it in.
3. Line a baking sheet with parchment paper and brush it generously with melted butter.
4. Whisk together cocoa powder, salt, and all-purpose flour in a bowl.
5. In a separate bowl, beat room-temperature eggs and sugar on high speed until very pale, thick, and fluffy.
6. Add the dry ingredients in two additions to the whipped eggs and gently mix.
7. Pour the batter onto the prepared baking sheet, spread it evenly, tap to remove large air bubbles, and bake at 400 degrees F for 8 to 10 minutes.
8. Dust a clean kitchen towel with powdered sugar, invert the baked cake onto it, peel off the parchment paper, dust again, and gently roll up the cake in the towel to cool for 15 minutes.
9. Unroll the cooled sponge, spread the buttercream filling evenly over it, and roll it back up into a log.
10. Wrap the rolled cake log in plastic wrap and refrigerate for at least 2 hours until firm.
11. Make chocolate ganache by pouring hot boiling cream over dark chocolate chips, letting it sit, and whisking until smooth.
12. Cut an angled piece off the chilled cake log to serve as a side branch, frost the log with ganache, and texture with a knife to resemble tree bark.
13. Chill the frosted Yule log in the refrigerator before serving, garnish with cocoa powder, powdered sugar, meringue mushrooms, and rosemary.
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