Martha Stewart Buche De Noel Recipe
A Yule Log is a classic Christmas treat. The Martha Stewart Buche De Noel Recipe is famous. It looks like a real forest log.
Equipment
- Baking Sheet
- Parchment paper
- Electric mixerÂ
- Mixing Bowls
- Clean kitchen towel
- Offset spatula
- Small Sieve
Ingredients
- 6 LARGE EGGS
- 3/4 cup GRANULATED SUGAR
- 1/2 cup COCOA POWDER
- 1/4 cup ALL-PURPOSE FLOUR
- 1 pinch SALT
- 2 cups HEAVY CREAM
- 1/4 cup POWDERED SUGAR
- 1 tsp VANILLA EXTRACT
- 8 oz SEMI-SWEET CHOCOLATE
- 1/2 cup BUTTER
Instructions
- Preheat your oven to 350 degrees now. Line your baking sheet with parchment paper. Grease the paper well with some butter.
- Beat the eggs and sugar very well. Use your electric mixer on high speed. The mixture should look thick and pale.
- Sift the cocoa and flour together slowly. Fold them into the eggs very gently. Do not deflate the air in the batter.
- Spread the batter onto your prepared pan. Bake for about twelve to fifteen minutes. The cake should spring back when touched.
- Turn the hot cake onto a towel. Dust the towel with cocoa powder first. Roll the cake up tightly while hot.
- Let the rolled cake cool completely now. Whip your heavy cream and vanilla together. It should form very stiff, white peaks.
- Unroll the cooled cake very carefully. Spread the cream across the entire surface. Leave a small border at the edges.
- Roll the cake back up without the towel. Cover it with the chocolate frosting. Use a fork to make bark lines.
Notes
- Always use room temperature eggs for the best volume.
- Roll the cake while it is still very hot.
- Do not overbake the thin chocolate sponge cake.
- Sift your cocoa powder to avoid any bitter lumps.
- Let the cake cool fully before adding the cream.
- Use a serrated knife to trim the cake ends.
- Whip the cream until it is very firm.
- Keep your kitchen cool while working with the frosting.