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Linda Evans' Buche de Noel

Linda Evans
Servings: 6 to 8
1 to 2 hr

The perfect Christmas dessert!

  • Ingredients
  • step-by-step directions
Linda Evans' Buche de Noel
  • butter to grease
  • 1 cup Semisweet chocolate chips
  • 1 1/2 teaspoon Instant coffee
  • 3 tablespoon Water
  • 5 Eggs (separated)
  • 1 1/4 cups Sugar (divided)
  • 1 1/2 teaspoon Vanilla
  • .
  • 8 oz Whipping cream
  • 1 1/2 teaspoon Vanilla
  • 2 tablespoon Powdered sugar
  • .
  • .
  • 1/2 cup Powdered sugar
  • 1 1/2 tablespoon Hershey's unsweetened cocoa
  • 1 tablespoon Hot water
  • 1/4 teaspoon Instant coffee
  • 1/4 teaspoon Vanilla
  • 1 tablespoon Butter (melted)
  • Pinch of salt
  • FOR THE CAKE: Preheat oven to 350F. Grease an 9x13-inch jellyroll pan. Line it with wax paper, and then grease the wax paper.
  • Place chocolate chips, 1 ½ teaspoons instant coffee, and hot water in a double boiler over gently simmering water until melted, stirring occasionally to combine. Remove from heat and cool to room temperature. 
  • While the chocolate is cooling, beat the egg yolks, ¾ cup of the sugar, and 1½ teaspoons vanilla in a large mixing bowl until thick and pale yellow.
  • Slowly fold the cooled chocolate mixture into the egg yolks.
  • In a separate bowl, use an electric mixer to beat the egg whites until they form soft peaks. Then gradually add the remaining ½ cup sugar, a small amount at a time, until the meringue forms stiff peaks.
  • Use a rubber spatula to fold one-third of the meringue into the chocolate mixture to lighten the base. Then slowly, with the rubber spatula, fold the rest of the meringue, a little at a time, into the chocolate mixture – like you would when making a chocolate soufflé. 
  • Gently spread the mixture into the jellyroll pan and use the spatula to smooth it to the edges of the pan.  Place in the oven and bake 17 minutes. Don’t peek. Remove the cake from the oven to cool. (The cake will fall and crack like a failed soufflé.)
  • FOR THE FILLING: While the cake cools, make the filling by whipping together the cream, vanilla, and powdered sugar until the soft peaks form. 
  • Gently slide a spatula between the jellyroll pan and the waxed paper to separate it from the pan. Spread a clean kitchen towel over the top of the cake and flip the whole pan upside down, holding the towel tight to catch the cake as you flip. Carefully peel the wax paper off the surface of the cake.
  • Spread the whipped cream filling over the surface of the cake and then roll it up like a jellyroll using the towel to help you lift and roll. Now you should have the classic Christmas buche, or log. With two spatulas, one on either end of the log (pointing toward the center) very carefully lift onto a serving dish. The log will look cracked and broken. 
  • TO MAKE THE ICING: Sift the powdered sugar and cocoa through a fine mesh strainer, using the back of a spoon, into a small bowl. In another small bowl combine the hot water, instant coffee, vanilla and hot melted butter, stirring well. Add the warm ingredients to the powdered sugar/cocoa combination, whisking until blended. Immediately drizzle the icing along the very top of the log. (Do not make this too far in advance, because the icing will get stiff because of the butter.)
  • Refrigerate until you are ready to serve. You can make and assemble it up to 5 hours in advance. Any leftovers freeze perfectly.
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