Mocha buche de noel

Yield: 12 servings

Measure Ingredient
6 \N Eggs
¾ cup Granulated sugar
1 teaspoon Instant espresso powder
¾ cup All-purpose flour
2 tablespoons Unsweetened cocoa
¼ teaspoon Salt
2 tablespoons Unsalted butter -- melted
\N \N And cooled
\N \N Confectioners' sugar
\N \N Coffee buttercream frosting
\N \N See recipe
\N \N Bittersweet chocolate
\N \N Ganache -- See recipe

Position rack in middle of oven and preheat to 350~. Butter a 10x15x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour the paper and pan sides. In a large, heatproof bowl, combine eggs, granulated sugar and espresso powder. Place over (not touching) gently boiling water and whisk until just warm to the touch. Remove from heat. Using an electric mixer set on high speed, beat until tripled in volume and soft peaks form, about 3 minutes. In a sifter, combine flour, cocoa and salt. Sift directly onto egg mixture. Using a rubber spatula, gently fold the mixtures together.

Drizzle on the butter and fold it in. Pour batter into prepared pan.

Bake until a toothpick inserted into center comes out clean, about 15 minutes. Transfer to a rack and let cool completely in the pan. Place a large sheet of waxed paper on work surface. Using a sifter or sieve, generously dust the paper with confectioners' sugar. Invert jelly-roll pan onto the paper and lift off the pan. Peel off the parchment paper. Spread buttercream evenly over cake. Beginning at a long side, roll up cake jelly-roll style. Using a sharp knife, cut off the ends on the diagonal so that each piece is 1 inch on one side and 3 inches on the other side. Place one piece, cut side to cake, on top of cake toward one end. Place the other piece, cut side to cake, on the side of the cake toward the other end. The cake should resemble a log with cut limbs. Stir ganache until spreadable, then frost cake, including all the ends. Using a fork, run the tines in circles on the ends and cut limb ends of the log. Then run the tines the length of the log to simulate bark. Just before serving, sift confectioners' sugar over the log, to simulate snow. Slice crosswise to serve. Serves 12.

NOTE: This "Christmas Log" cake is pictured on a large serving platter with plastic holly scattered around the plate. It looks very impressive.

Typed for you by Marjorie Scofield 10/6/95 Recipe By : Williams-Sonoma Kitchen Library, Holiday Baking From: Marjorie Scofield Date: 10-07-95 (17:18) (160) Fido: Recipes

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