Several years ago, I discovered an old, tattered looking cookbook out in my parents garage. The cover was missing and some of the pages were worn, but all and all- it was still good enough for me, so I brought it home. This book contained your pretty standard, middle of the 20th century recipes. Pies, comfort foods, a surprising amount of gelatin dishes, some wonderful cocktails and of course holiday treats. While perusing through said book the other day, I stumbled across a recipe I had never noticed before. It was called “Buche de Noel” and thanks to my recent love affair with all things french, I was instantly intrigued. Apparently, the name translates to yule log and, according to the internet, is a big hit in France and parts of it’s former colonies. So, with little hesitation, I set out to replicate this remarkable recipe to the best of my ability. It took some time, but I was so proud of how this cake turned out, that I felt I should share the results with the world and hope that someone out there has the same adventurous attitude toward cooking and eating that I have. The holidays are about traditions. Why not start a new tradition by baking this extraordinary cake for you and those closest to you? C’est la vie. Joyeux Noel.
Ingredients For Cake-
-4 Egg Yolks
-1/2 Cup of granulated sugar
-1/2 Teaspoon of vanilla extract
-4 Eggs whites
-1/2 Cup of granulated sugar
-1 Cup of sifted cake flour
-1/2 Teaspoon of baking powder
-Some powdered sugar
-2 Tablespoons of Rum
-And Chocolate Rum Filling (see recipe below)
Instructions For Cake-
1. Beat egg yolks with electric mixer until thick and lemon-colored.
2. Gradually add the first cup of granulated sugar, beating constantly.
3. Stir in vanilla. Wash beaters.
4. Beat egg whites until soft peaks form.
5. Gradually add second 1/2 cup of sugar until stiff peaks form.
6. Fold in yolk mixture.
7. Sift together cake flour, baking powder and a 1/4 teaspoon of salt; fold into egg mixture.
8. Spoon onto a greased and floured 15 and a half by 10 and a half by 1 inch baking pan. Bake at 375 degrees for 10 to 12 minutes.
9. Promptly loosen edges; turn out onto a towel sprinkled with powdered sugar. Then, sprinkle with rum.
10. From long side, roll cake and towel together and cool for 20 minutes to a half hour.
11. Unroll cake; spread with half of the chocolate rum filling. Reroll
12. Diagonally cut a 4 inch piece from the the roll. Place the cut edge against the longer roll on the serving plate.
13. Frost with remaining chocolate-rum filling. Mark with tines of fork to resemble bark.
Ingredients For Chocolate Rum Filing-
-1 and a half ounces of unsweetened chocolate
-2/3 Cup of sugar
-1/3 Cup of boiling water
-2 Egg yolks
-1/2 Cup of butter (softened)
-1 Tablespoon of Rum
-1 Tablespoon of coffee
Instructions For Chocolate Rum Filling-
1. In a saucepan, melt chocolate; cool completely.
2. In a second small saucepan, heat sugar and water to a boil, than attach candy thermometer to pan.
3. Cook mixture until it reaches 240 degrees.
4. In small mixing bowl beat egg yolks with electric mixer until thick and lemon-colored.
5. Very gradually add hot syrup, beating constantly. Continue beating until completely cool.
6. Beat in butter, 1 tablespoon at a time.
7. Add chocolate, rum and coffee. Beat until thick.