Buche de Noel (Christmas Yule Log)

Ingredients

• 6 eggs, separated (but equal)
• 1/2 cup confectioner's sugar
• 3 Tbs cocoa
• Mocha Filling
• Chocolate Butter Cream

Cake

1. Grease jelly roll pan.  line bottom of pan with waxed paper.  grease and flour paper. Cool in the refrigerator. 
2. Preheat oven to 350 F.  325 if using convection (recommended).  
3. In large bowl with mixer at #6, beat egg whites until soft peaks form.  gradually sprinkle in 1/4 cup confectioner's sugar; beat until stiff peaks form
4. In small bowl with mixer at high speed, beat egg yolks until thick.   At low speed, beat in 1/4 cup confectioner's sugar and 3 T cocoa, occasionally scraping bowl. 
5. Fold yolk mixture into whites.  Spread batter in pan. 
6. Bake 25 minutes or until top springs back when touched.  Keep an eye on it; our new BOSCH oven did it in about 15 minutes. 
7. Invert cake onto moist towel and remove parchment paper.  Roll on narrow end.  Place seam side down on a rack to cool.  
8. Unroll cake; spread top with filing.  Starting at same narrow end, roll cake without towel.  

Rich Mocha Filling

In stand mixer with wire whisk at medium speed, beat 1 C heavy or whipping cream, 1/4 C confectioner's sugar, 1/4 C cocoa and 1 T instant coffee granules until still peaks form.

Richly Buttered Chocolate Cream

In bowl, beat 2 C confectioner's sugar, 4 T butter, softened, 2 T milk, 1 t vanilla extract, 1 egg yolk and 1 square unsweetened chocolate (or 1 T cocoa powder) until good spreading consistency.

Original Source:

 *Originally from Parade Magazine recipes.  First made while Mark was in high school studying French Language and Culture, with guidance from Janis Masters.  Made many times throughout the years. 

Assistant: