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BUCHE DE NOEL (CHOCOLATE FRENCH YULE LOG CAKE)
Chaos
Queen of Catastrophe
Joined: 05 Sep 2004
Posts: 316
Location: Suburban Chicago, IL, USA
Post Posted: Wed Sep 08, 2004 11:22 am
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Cake ingredients:
6 eggs (whites and yolks separated)
3/4 cup sugar
1/3 cup unsweetened cocoa
1 1/2 teaspoons vanilla
dash of salt
some confectioners sugar

Filling ingredients:
1 1/2 cup heavy cream, chilled
1/2 cup confectioners sugar
1/4 cup unsweetened cocoa
1 teaspoon vanilla

Other things you need : a clean dish towel or pillowcase you don't mind getting chocolatey

Directions:

Preheat oven to 375 degrees F
Grease bottom of a 15 x 10 x 1 jelly roll pan
Line pan with wax paper, grease wax paper lightly
In a large bowl, beat egg whites at high speed until soft peaks form when the beater is slowly raised
Continue beating at high speed, adding 1/4 cup of sugar, 2 tablespoons at a time, until stiff peaks form

With the same beaters in a smaller bowl, beat egg yolks at high speed, adding remaining 1/2 cup of sugar, 2 tablespoons at a time, beat until very thick (about 4 minutes) then switch to low speed and add in cocoa, vanilla and salt, just until smooth

With a wire whisk or spatula, using a gentle under over motion, gently fold in the cocoa mixture into the beaten egg whites, just till blended.. make sure no egg white is showing but try not to break down the egg white mixture too much..

Spread evenly in a pan.. bake for 15 minutes or just until surface springs back when pressed with a fingertip

While cake is baking.. make the filling by combining all the ingredients in a medium sized bowl, beat with an electric mixer till very thick then refridgerate..

Sift confectioner's sugar in a 15x 10 inch rectangle (doesn't have to be perfect.. more is better) on a clean linen towl or pillowcase.. turn cake out onto sugared towel/pillowcase.. lift off pan and GENTLY peel off wax paper.. roll up jelly roll style fashion (including towel/pillowcase) starting with the short end.. cool completely on rack, seam side down (at least 1/2 hour)

When cool, unroll cake GENTLY and spread with filling to about 1 inch from all edges.. roll cake back up and place GENTLY on plate and stick seam side down in refrigerator (I have broken a few not being gentle enough).. cover with foil loosely and refrigerate at least 1 hour before serving

I have never met a person who I made this cake for who didn't love it.. hope you do too smile


Last edited by Chaos on Wed Sep 08, 2004 7:29 pm; edited 1 time in total

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Nancy
The Spoiled Brat

The Spoiled Brat
Joined: 30 Aug 2004
Posts: 1355
Location: Upstate, New York
Post Posted: Tue Sep 21, 2004 6:11 pm
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This looks great too! wink

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Nancy

nanci2121
BUCHE DE NOEL (CHOCOLATE FRENCH YULE LOG CAKE)
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