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Chocolate-Orange Bûche de Noël




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Chocolate-Orange Bûche de Noël

Bon Appetit:
The Christmas Season

from the Editors of Bon Appétit, 2000,
Condé Nast Publications, Clarkson Potter


“This updated version of the Christmas classic features orange
mousse in a flourless chocolate cake roll, chocolate icing and
a decadent garnish of truffles.”

12 servings

6 large eggs, separated
1/4 teaspoon cream of tartar
12 tablespoons sugar
1/3 cup plus 1 tablespoon unsweetened
cocoa powder, sifted

2 tablespoons boiling water
1 teaspoon unflavored gelatin
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon grated orange peel [zest]
1/2 teaspoon vanilla extract

1/2 cup whipping cream
6 ounces bittersweet (not unsweetened)
or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon Grand Marnier or
other orange liqueur

Powdered sugar
12 purchased chocolate truffles
[You might want to try
Chocolate Orange Truffles,
or Easy Chocolate Truffles.]

For cake: Preheat oven to 350 degrees F. Butter 15 x 10 x 1-inch jelly-
roll pan. Line bottom with waxed paper, allowing 1-inch overhang on short
sides. Butter paper. Lightly dust paper and pan with flour; tap out excess. Using electric mixer, beat egg whites in large bowl until foamy. Add cream
of tartar and beat until soft peaks form. Gradually add 6 tablespoons sugar,
beating until stiff peaks form. Set aside.
Beat yolks, 1/3 cup cocoa powder and remaining 6 tablespoons sugar
in another large bowl until thick, about 2 minutes. Stir 1/4 of whites into
yolk mixture to lighten. Fold in remaining whites. Gently spread batter in
prepared jelly-roll pan.
Bake until cake springs back when pressed in center, about 15 minutes. Transfer pan to rack. Cool completely. Sift remaining 1 tablespoon cocoa powder over cake. Line baking sheet with foil. Invert cake onto sheet.
Peel off paper.

For filling:
Place 2 tablespoons boiling water in small bowl. Sprinkle
gelatin over. Let soften 10 minutes. Heat 1/4 cup cream in small sauce-
pan over medium-low heat just until warm. Add to gelatin mixture; stir
until gelatin dissolves. Using electric mixer, beat remaining 1 1/4 cups
chilled whipping cream, powdered sugar, orange peel [zest] and vanilla
extract in large bowl until soft peaks form. Add gelatin mixture. Beat
until stiff peaks form.

Spread filling over cake, leaving 1-inch border on sides. Using foil as aid
and starting at 1 long side of cake, gently roll up cake, enclosing filling.
Arrange roll, seam side down, on platter. Cover tightly and refrigerate
until filling is set, at least 8 hours or overnight.
For ganache:
Bring cream to simmer in heavy medium saucepan.
Remove from heat. Add chocolate, corn syrup and liqueur. Stir until
mixture is smooth. Let ganache stand until cool and thick.
Whisk ganache just until soft peaks form (do not overmix). Spread
ganache over roll. Using tines of fork, draw lines through ganache
to represent tree bark. (Cake can be made 1 day ahead. Tent with
foil and refrigerate.)
Sift powdered sugar over roll. Surround with chocolate truffles
and serve.

Featured Archive Recipes:
More from "The Christmas Season"
Traditional Buche de Noel
Bittersweet Chocolate Roulade
Chocolate, Orange and Chestnut Pave

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