The sponge cake in this buche de Noel is resilient and will tolerate rolling. Make the Orange Walnut Buche De Noel. Rolling the cake in a towel while it's still warm will help it hold a cylindrical shape. When the cake is cooled completely, unroll it, and spread filling on top, leaving a 1/2-inch border.
Orange-Walnut Buche De Noel How-To
1. Carefully roll up the cake again, and position it seam side down on a parchment-lined baking sheet. Spread the rest of the filling over the top of the log.
2. Arrange the chocolate "bark" all over the cake, pressing gently and overlapping pieces slightly; work as quickly as you can to avoid melting. Refrigerate until firm, at least 1 hour.
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