CHRIS' BUCHE DE NOEL 2011
Steps:
- Make genoise. Set aside to cool. Once cool, gently roll up and set on counter to rest without removing parchment (Place wax paper on top to make sure it doesn't stick together; do not cool or cake will not unroll well.). Make 1/2 recipe of Ina Garten's chocolate buttercream recipe. Unroll cake and spread most of it (about 1/2 cup left) in thin layer. Reroll on top of clean large piece of parchment, carefully removing baking parchment as you go; wrap the clean parchment somewhat tightly around the roll, twist ends and place in refrigerator. Make chocolate ganache. Once roll has been in fridge at least 1 hour, take cake out of fridge, and place on a rack (over wax paper or plastic to protect counter from mess) after removing outer parchment. Paint ganache onto cake; return to refrigerator to set for at least 1 hour. After 1 hour, add second layer. Cut log, arrange on platter, with meringue mushrooms, etc. Before presenting, dust with powdered sugar. Chocolate Ganache: Bring cream to a boil and pour over chopped chocolate. Let melt for a few minutes, whisk together, let cool.
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