Bouche De Noel

8 Servings
100% would make this recipe for Bouche De Noel again.

This recipe was given to me by my high school French teacher, Ms. Dodsworth. I still make it every Yule.

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Bouche De Noel Ingredients

-- Cake --	1/4 cup Powdered sugar
5 Eggs separated	4 tablespoon Cocoa
1 cup Powdered sugar	-- Finishing touches --
3 tablespoon Cocoa	Chocolate frosting (I use chocolate butter cream)
-- Filling --	Candied spearmint leaves
1 cup Whipping cream	Cinnamon candies
1/4 teaspoon Vanilla

Instructions for Bouche De Noel

To make cake:
Preheat oven to 400?F. Grease 15?" x 10?" jelly roll pan. Line pan with wax paper. Grease and flour paper.

In a large mixing bowl, beat egg whites with a mixer on high speed. Beat to soft peaks. Gradually beat in ? cup of powdered sugar. Beat to stiff peaks. Set aside.

In a small mixing bowl beat egg yolks on low speed until thick. Beat in ? cup of powdered sugar and the 3 Tbsp cocoa at high speed. Fold egg yolk mixture into egg white. Spread in pan. Bake for 15 minutes or until top of cake springs back when touched.

Invert cake onto powdered sugar coated towel and carefully remove wax paper. Starting at the narrow end, roll towel and cake up. Place seam side down on a wire rack to cool.

To make filling:
Beat all filling ingredients together. Unroll cooled cake. Spread filling on it and re-roll without ths towel.

Finishing:
Ice the cake with the chocolate frosting and decorate.

Some notes on finishing:
An end of the cake can be cut off and glued (using icing) to the side of the cake to make it look more like a log. When spreading the frosting on the cake, take some extra care to make it look more log-like.

The spearmint candies are often too thick, so I slice them in half - retaining the more decorative side for the cake. The spearmint leaves together with the cinnamon candies look like holly and holly berries. Other decorative elements can be used; use your imagination!

Main Ingredient: EggsCuisine: French