Elegant Chocolate Log
Submitted by goodcookin
Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
60 minThis chocolate log cake is a holiday centerpiece that looks far more difficult than it actually is. A light cocoa sponge gets baked in a jelly roll pan, rolled while warm in a sugar-dusted towel, cooled, then unrolled and filled with marshmallow-studded whipped cream. Chocolate frosting goes over the outside, pecans get scattered on top, and suddenly you’ve got a Buche de Noel worthy of a dinner party.
The sponge cake relies on beaten egg whites for its lift, not baking powder. Six eggs separated, whites whipped with cream of tartar to stiff peaks, yolks beaten thick and lemony. Folding them together gently is critical. Rough stirring deflates the whites and you’ll end up with a flat, dense sheet that cracks when you try to roll it.
Rolling the cake while still warm is the step most people fear, but it’s the step that prevents cracking. The warm cake is pliable. Rolling it in the towel trains it to hold the curve. When you unroll, fill, and re-roll, the cake remembers its shape and cooperates.
Chef Tips
- Cut off the crisp edges before rolling. Dry edges crack and break the spiral.
- Dust the towel generously with confectioners’ sugar. This prevents the warm cake from sticking to the fabric.
- Roll from the narrow end for a tighter, more dramatic spiral with more visible layers.
- Let the cake cool completely in the towel before unrolling and filling. Warm cake melts the whipped cream instantly.
Variations
- Add 2 tablespoons of Kahlua or espresso to the chocolate frosting for a mocha log.
- Replace the marshmallow whipped cream with sweetened mascarpone for a richer, Italian-style filling.
- Score the frosting with a fork to create bark-like lines and dust lightly with powdered sugar “snow” for a classic Buche de Noel presentation.
Ingredients
Directions
Sift together 1¼ cup confectioners sugar, flour, salt and cocoa 3 times.
Set aside.
Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed.
Set aside.
Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed.
Beat in vanilla and water.
Blend in dry ingredients, beating well.
Fold in beaten egg whites.
Spread batter in greased and waxed paper lined 15×10×1 inch jelly roll pan.
Bake in 375℉ (190℃) F oven 15 to 20 minutes or until cake tests done.
Meanwhile, lightly dust a clean dish towel with confectioners sugar.
Loosen cake around edges with spatula and invert cake on towel.
Lift off pan and carefully peel off paper.
With a sharp knife, cut off crisp edges.
Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel.
Continue rolling cake, using towel as aid.
Let cake cool in towel on rack.
Whip heavy cream in bowl until thickened, using electric mixer at high speed.
Add sugar, beating until soft peaks form.
Fold in marshmallows. Unroll cake.
Spread with cream mixture.
Reroll (without towel).
Combine cooled chocolate and 2 cups confectioners sugar in bowl.
Add enough light cream to make a frosting of spreading consistency.
Spread over cake roll.
Sprinkle with pecans.
Refrigerate until serving time.
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