BÛCHE DE NOËL
1 ¼ c. sifted powdered sugar
¼ c. plus 1 Tbsp. sifted flour
½ tsp. salt
5 Tbsp. cocoa
6 eggs, separated
¼ tsp. cream of tartar
1 ¼ tsp. vanilla
1 Tbsp. water
1 cup heavy cream, whipped
2 Tbsp. granulated sugar
1 cup miniature marshmallows, each cut in half
FROSTING:
1/3 cup soft butter
2 oz. melted unsweetened chocolate (cool)
2 cups powdered sugar
1 ½ tsp. vanilla
2 Tbsp. milk
2-3 Tbsp. finely chopped walnuts or pecans
Sift the 1 ¼ c. powdered sugar, flour, salt and cocoa together 3 times.
Beat egg whites with cream of tartar until stiff.
Beat egg yolks until thick and lemon-colored. Beat in vanilla and water. Add sifted dry ingredients and beat into egg yolks until well-blended. Fold in beaten egg whites.
Bake in greased, waxed paper lined jelly-roll pan (15 ½” x 10 1/2” x 1”), in 375º oven for 18-20 minutes. Lightly dust a clean dish towel with powdered sugar; loosen cake around edges with spatula. Invert on towel. Lift off pan and carefully peel off paper. Roll up cake gently (while it is still warm), from narrow end, by folding edge of cake over and then tucking it in. Continue rolling cake carefully rolling the towel in the cake to prevent cake from sticking. Let cake cool on rack wrapped tightly in the towel to hold its shape.
Whip 1 cup heavy cream, sweetened with 2 Tbsp. sugar and then add the marshmallows. Gently unroll the cooled cake and spread with cream mixture. Roll up like jelly roll.
FROSTING:
Mix thoroughly the butter and cooled chocolate. Blend in powdered sugar. Stir in vanilla and milk; beat and add more milk until frosting is smooth and creamy for easy spreading. Spread over cake and immediately sprinkle with nuts. Refrigerate until serving time. Decorate as desired.
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Flourless French Chocolate Cake ("La Bete Noire")
French Recipes from allrecipes.com (including appetizers, main dishes, breads, desserts and soups)
Chocolate Mousse
Boeuf Bourgignon
Cassoulet
Crepe batter
Salade Nicoise
Raspberry Mousse
Poire Vie Parisienne
Mocha Pots de Creme
Hazelnut Dacquoise
1 ¼ c. sifted powdered sugar
¼ c. plus 1 Tbsp. sifted flour
½ tsp. salt
5 Tbsp. cocoa
6 eggs, separated
¼ tsp. cream of tartar
1 ¼ tsp. vanilla
1 Tbsp. water
1 cup heavy cream, whipped
2 Tbsp. granulated sugar
1 cup miniature marshmallows, each cut in half
FROSTING:
1/3 cup soft butter
2 oz. melted unsweetened chocolate (cool)
2 cups powdered sugar
1 ½ tsp. vanilla
2 Tbsp. milk
2-3 Tbsp. finely chopped walnuts or pecans
Sift the 1 ¼ c. powdered sugar, flour, salt and cocoa together 3 times.
Beat egg whites with cream of tartar until stiff.
Beat egg yolks until thick and lemon-colored. Beat in vanilla and water. Add sifted dry ingredients and beat into egg yolks until well-blended. Fold in beaten egg whites.
Bake in greased, waxed paper lined jelly-roll pan (15 ½” x 10 1/2” x 1”), in 375º oven for 18-20 minutes. Lightly dust a clean dish towel with powdered sugar; loosen cake around edges with spatula. Invert on towel. Lift off pan and carefully peel off paper. Roll up cake gently (while it is still warm), from narrow end, by folding edge of cake over and then tucking it in. Continue rolling cake carefully rolling the towel in the cake to prevent cake from sticking. Let cake cool on rack wrapped tightly in the towel to hold its shape.
Whip 1 cup heavy cream, sweetened with 2 Tbsp. sugar and then add the marshmallows. Gently unroll the cooled cake and spread with cream mixture. Roll up like jelly roll.
FROSTING:
Mix thoroughly the butter and cooled chocolate. Blend in powdered sugar. Stir in vanilla and milk; beat and add more milk until frosting is smooth and creamy for easy spreading. Spread over cake and immediately sprinkle with nuts. Refrigerate until serving time. Decorate as desired.
*************************************************************************
Flourless French Chocolate Cake ("La Bete Noire")
French Recipes from allrecipes.com (including appetizers, main dishes, breads, desserts and soups)
Chocolate Mousse
Boeuf Bourgignon
Cassoulet
Crepe batter
Salade Nicoise
Raspberry Mousse
Poire Vie Parisienne
Mocha Pots de Creme
Hazelnut Dacquoise