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essential
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Buche
de Noel
(French Yule Log Cake)
This
fanciful chocolate cake recipe for "Yule log cake",
also known as Buche de Noel, actually is a classic French
holiday dessert, as the tradition of the Yule Log can be
traced back to the Celtic tradition of celebrating the winter
solstice by burning a large tree trunk to thank the sun for
returning to the Earth. By the Middle Ages, this tradition
had grown to include decorating the log with ribbons and
greenery. Once
stoves replaced community hearths, the tradition of burning
the Yule Log declined in popularity, and a symbolic branch
placed on the dessert table led to the edible Christmas Log
Cake we know today as the Buche de Noel. Traditionally,
Buche de Noel cake is decorated with confectioners' sugar
to evoke the snow you'd see on a Yule log. This
particular Buche de Noel recipe is from Martha Stewart.
Make
chocolate génoise and mousse, ganache
icing, and meringue mushrooms.
To
assemble cake, carefully unroll génoise
on the back side of a baking sheet (discard the plastic wrap
and waxed paper, but keep the towel). Spread chocolate mousse
evenly on cake to within 1 to 2 inches of one long end. Reroll
cake, starting from other long end, using towel to help roll
it. Cover with plastic wrap; chill until firm, about 1 hour.
Place cake, seam side down, on a serving platter; tuck
parchment around it to keep platter clean while decorating.
Whip
ganache at medium speed until it has the consistency of soft
butter. Cut two wedges off ends of cake at a 45° angle;
set aside. Ice log with a thin layer of ganache. Attach wedges
on diagonally opposite sides of log. Spread ganache all over
log, using a small spatula to form barklike ridges. Chill until
ganache is firm, about 30 minutes.
In
the top of a double boiler or in a heat-proof bowl set over
simmering water, melt chocolate until smooth. Line a baking
sheet with parchment. Spread melted chocolate 1/8 inch thick
over parchment. Refrigerate until cold, 10 to 15 minutes.
Roll paper back and forth until chocolate splinters; sprinkle
over cake. Chill cake until ready to serve.
When ready to serve, arrange meringue mushrooms around and
on cake, and dust lightly with confectioners’ sugar.
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