Buche de Noel
This fanciful "Yule log" is a classic French holiday dessert.
Martha Stewart Living, December/January 1993/1994
- <u>Chocolate Genoise</u>
- <u>Chocolate Mousse</u>
- <u>Chocolate Ganache Icing</u>
- <u>Meringue Mushrooms</u>
- 4 ounces bittersweet chocolate
- Confectioners' sugar, for dusting
- Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.
- To assemble cake, carefully unroll genoise 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 degrees 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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