Best Chocolate Orange And Macadamia Buche De Noel Recipes
ORANGE-WALNUT BUCHE DE NOEL
This multilayered dessert is much easier to put together than you might imagine. The chocolate bark requires a bit of precision, but then it's simply a matter of tearing it into shards. The tuiles and acorns are optional, but they enhance the log's rustic appearance (and can be made ahead and stored in airtight containers). To mimic the exact design of the tuiles, you will need a leaf stencil, found at crafts stores.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 twelve-inch log
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Coat a 12-by-17-inch rimmed baking sheet with cooking spray. Line with parchment paper. Spray and flour parchment, tapping off excess; set aside. In a food processor, pulse walnuts and flour until coarsely ground; set aside.
- In the bowl of an electric mixer, whisk egg yolks with 5 tablespoons sugar until thick and pale. Beat in vanilla. In a clean mixing bowl fitted with a clean whisk, beat egg whites with salt until soft peaks form. Gradually add remaining 5 tablespoons sugar, beating until stiff (but not dry) glossy peaks form. Fold egg whites into yolk mixture in 3 equal batches, and add walnut mixture with last batch.
- Spread batter evenly on prepared baking sheet. Bake until top is golden and springs back when touched, about 30 minutes. Run a small, sharp knife around edges of cake; invert cake onto a clean kitchen towel dusted with confectioners' sugar. Peel off parchment paper. Starting at a short side, gently roll the cake into a log, incorporating towel. Transfer to a wire rack, and let cool completely, about 1 hour.
- Reserve 1 1/2 cups mascarpone filling. Unroll cake and spread remaining filling on top, leaving a 1/2-inch border on all sides. Carefully reroll cake (without towel). Arrange, seam-side down, on a parchment-lined baking sheet. Using a serrated knife, trim ends of log. Spread reserved filling over log. Working quickly, arrange chocolate bark all over log, overlapping pieces slightly. Refrigerate until firm, at least 1 hour. Garnish with acorns and leaves, if desired; dust with confectioners' sugar before serving.
BUCHE DE NOEL
"Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log."
Provided by MWade1
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.
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