BIRCH DE NOEL - YULE LOG

Steps:

• Chocolate Cake:.
• Heat oven to 350°F
• Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
• Remove from oven, and place on a work surface.
• Reduce oven temperature to 300°F
• Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
• Carefully peel, keeping pieces of coconut as large as possible.
• Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
• Grate the smaller pieces on the box grater.
• You will need about 1/2 cup grated coconut for the cake filling.
• Heat oven to 400°F
• Line a 12x17 inch jellyroll pan with parchment paper and set aside.
• In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
• Transfer to bowl, and set aside.
• Wash and dry mixer bowl.
• Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
• Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
• Transfer mixture to a large bowl.
• Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
• Pour batter into prepared pans; smooth top with an offset spatula.
• Bake until cake springs back when touched, 9-10 minutes.
• Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
• Peel parchment paper from top of cake, and cool completely.
• Place a clean kitchen towel on work surface.
• Transfer cake on parchment paper to towel.
• Using a pastry brush, coat cake with rum.
• Using an offset spatula spread the white-chocolate mousse over cake.
• Sprinkle with 1/2 cup freshly grated coconut.
• With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
• Place on a baking sheet, and refrigerate until firm, at least 2 hours.
• Remove from refrigerator, and unwrap.
• Using a serrated knife, trim the ends of the roll, cutting on the bias.
• Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
• If desired, use the other cut off end as a branch.
• Transfer the log to a serving platter.
• Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
• Coat with Seven Minute Frosting using an offset spatula.
• Remove parchment pieces.
• Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
• White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
• Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
• Prepare an ice water bath; set aside.
• Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
• Add gelatin, and stir to dissolve completely.
• Pour into food processor with the motor running and process until chocolate mixture is smooth.
• Transfer to medium bowl and place over ice water bath.
• Chill until thick enough to fall from spoon in ribbons.
• Whip remaining 1 3/4 cups heavy cream to soft peaks.
• Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
• Snowy Chocolate Truffles: Heat oven to 350°F
• Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
• Set aside to cool.
• Use a serrated knife to spread the chocolate.
• Place in a heat-proof bowl; set aside.
• In a saucepan, bring cream to a boil.
• Pour directly over chopped chocolate stirring to fully incorporate.
• Let sit for 10 minutes.
• Stir until completely melted and mixed.
• Allow to cool for 20 minutes.
• Stir in almonds, if using, and place in the refrigerator until set.
• Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
• Roll the scoops of chocolate between palms to form 1-inch truffles.
• Refrigerate until ready to serve; dust with confectioners sugar before serving.
• Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
• Heat over medium heat, stirring occasionally, until the sugar has dissolved.
• Rub a bit between your fingers to make sure there is no graininess.
• Raise heat to bring to a boil.
• Do not stir anymore.
• Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
• Gradually add the remaining 2 tablespoons sugar.
• Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
• Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
• Beat the frosting on medium speed until it is cool, 5-10 minutes.
• The frosting should be thick and shiny. Use immediately.
• Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.