Chocolate-Mocha Bûche de Noël

Why not try a little something dramatic to end a holiday meal? This Bûche de Noël, or yule log, is such a beautiful holiday dessert, I just love the look of it, and the taste is even better! It is delicious ... and it really isn't nearly as difficult to make as it looks. I've even made it gluten-free by substituting a GF flour mix with good results.

Best of all, it can hold well made a day in advance.

Chocolate-Mocha Bûche de Noël (Yule Log)
(Serves 12.)

• 6 eggs
• 3/4 cup granulated sugar
• 1 teaspoon instant espresso powder
• 3/4 cup all-purpose flour (or gluten-free flour blend)
• 2 tablespoons unsweetened cocoa
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted and cooled
• Confectioners' sugar
• Coffee buttercream frosting (recipe follows)
• Bittersweet chocolate ganache (recipe follows)

Position a rack in the middle of oven.
Preheat oven to 350°F.

Chocolate-Mocha Bûche de Noël (Yule Log)

Butter a 10 by 15 by 1 inch jelly-roll pan. Line the bottom with parchment paper. Butter and flour the paper and pan sides.

In a large, heatproof bowl, combine the eggs, granulated sugar and espresso powder. Place over (not touching) gently boiling water and whisk until just warm to the touch. Remove from the heat. Using an electric mixer set on high speed, beat until tripled in volume and soft peaks form, about 3 minutes. In a sifter, combine the flour, cocoa and salt. Sift directly onto the egg mixture. Using a rubber spatula, gently fold the mixtures together. Drizzle on the butter and fold it in.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 15 minutes. Transfer to a rack and let cool completely in the pan.

Place a large sheet of waxed paper on a work surface. Using a sifter or sieve, generously dust the paper with confectioners' sugar. Invert the jelly-roll pan onto the paper and lift off the pan. Peel off the parchment paper.

Spread the buttercream evenly over the cake. Beginning at a long side, roll up the cake jelly-roll style. Using a sharp knife, cut off the ends on the diagonal so that each piece is 1 inch on ones side and 3 inches on the other. Place one piece, cut side to cake, on top of the cake toward one end. Place the other piece, cut side to cake, on the side of the cake toward the other end. The cake should resemble a log with cut limbs.

Stir the ganache until spreadable, then frost the cake, including all the ends.Using a fork, run the tines in circles on the ends and cut limbs of the log. Then run the tines the length of the log to simulate bark. Just before serving, sift confectioners' sugar over the log, to simulate snow. Slice crosswise to serve.

Bittersweet Chocolate Ganache
(Makes about 1 cup.)
• 1/2 cup heavy (double) cream
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 6 ounces good quality bittersweet chocolate, finely chopped

In a small, heavy saucepan over high heat, combine the cream, butter and corn syrup. Bring to a boil and remove from the heat.

Stir in the chocolate and then place over low heat. Whisk until the chocolate melts and the mixture is smooth, about 1 minute. Remove from the heat and use as directed.

Coffee Buttercream Frosting
(Makes about 1 1/4 cup.)
• 4 egg yolks
• 1/3 cup sugar
• 2 teaspoons instant espresso powder
• 2 tablespoons brandy
• 3/4 cup unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract

In the top pan of a double boiler or a heatproof bowl, placed over (not touching) simmering water, combine the egg yolks, sugar, espresso powder and brandy. Whisk until very thick and pale, about 4 minutes. Remove the pan or bowl from over the water and let cool to room temperature.

In a bowl, combine the butter and vanilla. Using an electric mixer set on medium-high speed, beat until very soft and fluffy, about 5 minutes. Gradually beat in the cooled egg yolk mixture. Let the mixture stand at room temperature, stirring occasionally, until spreadable, about 20 minutes.

Use immediately, or cover and refrigerate overnight or freeze for up to 1 month. Before using, let stand at room temperature until softened, then beat with an electric mixer set on high speed until smooth and fluffy.