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Name: Buche De Noel
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Vanilla; 1 ts Baking Powder; 1/4 ts Salt; 1/3 c Cold brewed coffee; 1 c Sugar; 3 Eggs; 1 c Cake Flour Sifted; 1/4 c Cocoa

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INGREDIENTS

1 ts Vanilla
1 ts Baking Powder
1/4 ts Salt
1/3 c Cold brewed coffee
1 c Sugar
3 Eggs
1 c Cake Flour ; Sifted
1/4 c Cocoa

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1 1/2 c Heavy cream 2 ts Instant coffee 1/2 c Powdered sugarMMMMM--------------------------FROSTING------------------------------- 1 c Semi-sweet chocolate chips 1/4 c Strong coffee 1 c Butter 3/4 c Light corn syrup 4 Egg yolks Line jelly-roll pan with waxed paper & grease. Sift flour, cocoa, baking powder and salt together in a small bowl; set aside. In seperate bowl beat eggs until thick and creamy. Gradually add sugar, beating constantly until mixture is very thick. Stir in coffee & vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at 375 degrees for 12 minutes. Sprinkle kitchen towel with powdered sugar, invert cake onto towel, remove waxed paper and roll cake & towel jelly roll fashion. Cool. When cake has cooled unroll, spread with filling, reroll. Beat cream until stiff. Add instant coffee and powdered sugar. Melt chocolate chips with coffee over hot, not boiling water. Cool. Beat butter in small bowl until light and fluffy. Beat corn syrup and egg yolks into butter. Stir in cooled chocolate mixture. SPECIAL NOTE: This is a very good recipe for a vertical layer cake. After the cake has cooled cut it into 3 3-1/2" wide strips. Fill then roll in one continous strip, turn sideways so you have a 3-1/2" high cake. Frost as usual. This looks like a regular 2 layer cake until you cut into it. Recipe by: Michael Sherman Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Buche De Noel

1 ts Vanilla
1 ts Baking Powder
1/4 ts Salt
1/3 c Cold brewed coffee
1 c Sugar
3 Eggs
1 c Cake Flour Sifted
1/4 c Cocoa

MMMMM--------------------------FILLING-------------------------------  1 1/2 c  Heavy cream      2 ts Instant coffee    1/2 c  Powdered sugarMMMMM--------------------------FROSTING-------------------------------      1 c  Semi-sweet chocolate chips    1/4 c  Strong coffee      1 c  Butter    3/4 c  Light corn syrup      4    Egg yolks   Line jelly-roll pan with waxed paper & grease. Sift flour, cocoa,  baking powder and salt together in a small bowl; set aside. In  seperate bowl beat eggs until thick and creamy. Gradually add sugar,  beating constantly until mixture is very thick. Stir in coffee &  vanilla. Fold in flour mixture. Spread batter evenly in pan. Bake at  375 degrees for       12    minutes.    Sprinkle kitchen towel with powdered sugar, invert cake onto towel,  remove waxed paper and roll cake & towel jelly roll fashion. Cool.    When cake has cooled unroll, spread with filling, reroll.    Beat cream until stiff. Add instant coffee and powdered sugar.    Melt chocolate chips with coffee over hot, not boiling water. Cool.  Beat butter in small bowl until light and fluffy. Beat corn syrup and  egg yolks into butter. Stir in cooled chocolate mixture.    SPECIAL NOTE: This is a very good recipe for a vertical layer cake.  After the cake has cooled cut it into 3 3-1/2" wide strips. Fill then  roll in one continous strip, turn sideways so you have a 3-1/2" high  cake. Frost as usual. This looks like a regular 2 layer cake until  you cut into it.    Recipe by: Michael Sherman <msherman@WISTA.WISTAR.UPENN.EDU>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (1861g)
Recipe Makes: 1 servings

Calories: 5232
Calories from Fat: 716 (14%)

Amt Per Serving		% DV

	Total Fat 79.6g	106 %
	Saturated Fat 24.4g	122 %
	Monounsaturated Fat 29.2g
	Polyunsanturated Fat 12.1g
Cholesterol 3172.5mg		976 %
Sodium 1529.5mg		53 %
Potassium 1695.3mg		45 %
Total Carbohydrate 1000g		294 %
	Dietary Fiber 9.3g	37 %
	Sugars, other 990.7g
Protein 135.2g		193 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5232

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