Buche de Noel - Yule Log

Today has been a trial of nerves. This recipe has been tweaked until it works EVERY time. The original recipe was too frustrating.

Cake

3 eggs

3/4 c sugar

1/3 c water

1 tsp vanilla - LorAnn is the best

1 c flour

1/4 c cocoa

1 tsp baking powder

1/4 tsp salt

Directions below.

Whipped cream

1 c heavy cream

1 tsp vanilla

5 T powdered sugar

1/4 tsp xanthan gum (optional to stabilize the whipped cream)

Whip the cream, vanilla and sugar on medium until it holds soft peaks.  Sprinkle the xanthan gum on top and continue to beat on medium until it holds stiff peaks.  Do not overbeat.

1/4 c walnuts -- toasted at 325º for 7 minutes, then coarsely chopped

Chocolate Frosting

2 oz unsweetened chocolate squares - softened 30 seconds at a time in the microwave until melted

1/2 c butter or margarine -- softened - 20 seconds on defrost in the microwave if it’s cold

2 tsp vanilla

2 c confectioner's sugar

2 tbsp milk - or 1 tbsp cream + 1 tbsp water

Whip all five ingredients until the frosting is fluffy.

Line a 15x10x1 jelly-roll pan with parchment paper, leaving a 2-inch overhang at each end of pan. In large bowl beat eggs until foamy; gradually add sugar and beat 10 more minutes. Stir in water. Sift together flour, cocoa, baking powder and salt. Sift again into egg mixture and fold using a whisk making sure to break up any powdery lumps. Spread in pan and bake at 375° 12 minutes or until pick comes out clean. Don't overbake. Loosen edges and lift from pan by parchment ends and invert on a flour sack towel (not terry) sprinkled with powdered sugar. Remove parchment paper carefully. Cool 5 minutes, sprinkle with powdered sugar, then roll with towel in between. Cool. Unroll and spread with whipped cream and sprinkle nuts on cream. Re-roll without towel. Place on oval plate, put strips of parchment under each side and both ends of the log to keep the plate clean, then frost. When you finish, carefully pull the parchment paper away from the log.  If you're creative, draw bark lines or wood grains in the frosting with a toothpick or meat fork to make the log look a little more realistic. Chill. Cut in 1-inch slices.

CHOCOLATE FROSTING: Melt chocolate in microwave 30 seconds at a time until it’s soft 2-2.5 minutes. Cream butter until fluffy. Blend in chocolate and vanilla, beat in sugar and milk. This stuff is deadly. Try to get most of it on the Yule log. It’s OK to lick the beaters afterwards. This freezes well, but SLICE BEFORE FREEZING OR THE FROSTING WILL CRACK.

Hint:  There's usually a little leftover frosting that you can spread between graham cracker squares for grandkid treats.  Chill in an airtight container.