Chocolate Buche Noel (Print Version)
# Ingredients:
01 -
1/4 cup melted unsalted butter.
02 -
3/4 cup (155g) white sugar.
03 -
4 large eggs, separated.
04 -
1/3 cup (38g) dark cocoa powder (e.g., Hershey's).
05 -
3/4 cup (98g) plain flour.
06 -
1 teaspoon vanilla extract.
07 -
1/4 cup heavy cream (for ganache).
08 -
8 oz semi-sweet chocolate, diced.
09 -
1 1/4 cups (300ml) chilled heavy cream.
10 -
3/4 cup (86g) powdered sugar.
11 -
5 tablespoons (72g) sour cream.
12 -
1/2 teaspoon salt.
13 -
8 oz (226g) mascarpone cheese.
14 -
1 teaspoon baking powder.
# Instructions:
01 -
Prep a 17x12 pan by lining it with parchment paper that comes up the sides. Get the oven going at 350°F.
02 -
Pour heated cream over chocolate chunks, let rest to melt, then stir until smooth. Chill and whip until fluffy.
03 -
Spread batter evenly into the pan, bake for 10-12 minutes till it bounces back when touched. Straight out of the oven, roll the cake in the parchment. Cool while rolled.
04 -
Stir dry stuff in one bowl. In another, whisk together egg yolks, sugar, butter, sour cream, and vanilla. Mix with dry ingredients, then fold in whipped egg whites.
05 -
Gently unroll the cooled cake, evenly spread filling across, then roll it back up without the parchment. Refrigerate for an hour.
06 -
Slice off a 3-inch piece at a diagonal, stick it alongside the cake log. Coat everything with ganache and use a fork to give it a bark-like texture.
07 -
Beat the cream with powdered sugar and vanilla until stiff. Gently fold in the mascarpone until everything's thick and smooth.
# Notes:
01 -
Roll the cake while it's still warm to keep it from cracking.
02 -
Make sure mascarpone is chilled but not too hard.
03 -
Put together up to two days ahead if stored properly.