Bûche De Noël (Yule Log)

Ingredients

• 1 cup fresh cranberries (Do not use frozen.)
• 4 rosemary sprigs
• 0.75 cup water
• 1.25 cups granulated sugar (Divided; 3/4 cup is used for the cranberry syrup.)
• 1.333 cups cake flour
• 2 tbsp unsweetened cocoa powder (Natural or Dutch-process.)
• 1 tsp baking powder
• 0.5 tsp salt
• 6 large eggs (Separated and brought to room temperature.)
• 1 cup granulated sugar (Divided; used in the sponge.)
• 2 tbsp vegetable, canola, or melted coconut oil (Use one of the listed oils.)
• 1.5 tsp pure vanilla extract
• 3 tbsp unsweetened cocoa powder (For dusting the towel or parchment and the cake.)
• 1 large egg white (At room temperature; for meringue mushrooms.)
• 0.0625 tsp cream of tartar (Less than 1/8 teaspoon, about 1/16 teaspoon.)
• salt (A pinch, for the meringue.)
• 2 tbsp granulated sugar (For the meringue mushrooms.)
• 0.5 tsp unsweetened cocoa powder (Optional, for dusting meringue mushroom tops.)
• 1 oz semi-sweet chocolate (Finely chopped; for assembling the meringue mushrooms.)
• 1.5 cups cold heavy cream (For the whipped cream filling.)
• 2 tbsp Frangelico liqueur
• 0.25 cup confectioners' sugar (For the whipped cream filling.)
• 1 tbsp unsweetened cocoa powder (For the whipped cream filling.)
• 0.5 cup hazelnuts (Finely chopped; optional.)
• 6 oz semi-sweet chocolate (Finely chopped; for ganache.)
• 0.75 cup heavy cream (For ganache.)

Steps

1. 1

   Optional sugared cranberries and rosemary: begin the night before. Place the cranberries and rosemary in a large heatproof bowl. In a medium saucepan over medium heat, bring the water and 3/4 cup of the sugar to a simmer, whisking until the sugar dissolves. Remove from the heat and cool briefly, then pour the syrup over the cranberries and rosemary. Cover and refrigerate for several hours or overnight.

2. 2

   Preheat the oven to 350°F (177°C). Spray or grease a 12×17-inch baking pan so the parchment will stick. Line the pan with parchment, then spray or grease the parchment thoroughly; the surface must be extremely nonstick for the cake roll.

3. 3

   Whisk the cake flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.

4. 4

   Using a hand mixer or stand mixer with a whisk attachment, beat the six egg whites with 1/2 cup of the sugar on high speed for 4–5 minutes, until stiff peaks form. Transfer the whites to another bowl.

5. 5

   Using the same mixing bowl, beat the six egg yolks, the remaining sugar, oil, and vanilla on high speed for about 3 minutes, until thick and light in color.

6. 6

   Add half of the whipped egg whites to the yolk mixture and beat on low for 10 seconds. Add the remaining whites and beat on low for another 10 seconds. Add half of the flour mixture and beat on low, or fold with a silicone spatula, just until combined. Repeat with the remaining flour mixture. Do not overmix or deflate the batter.

7. 7

   Spread the batter evenly in the prepared pan. Gently tap the pan on the counter a couple of times to release large air bubbles. Bake for 15–16 minutes, until the cake springs back when lightly touched; do not overbake, or it may crack.

8. 8

   While the cake bakes, lay a piece of parchment larger than the cake, or a thin kitchen towel, on the counter. Dust it generously with the 3 tablespoons of cocoa powder. Immediately after removing the cake from the oven, run a knife around the edges to loosen it and invert it onto the cocoa-dusted parchment or towel. Carefully peel away the baking parchment.

9. 9

   Starting at a short end, roll the warm cake tightly but gently together with the parchment or towel. Place the roll seam-side down on a wire rack and cool completely, then refrigerate for at least 3 hours and up to 1 day.

10. 10

    Make the meringue mushrooms. Preheat the oven to 200°F (93°C) and line a large baking sheet with parchment or a silicone mat. In a completely clean, residue-free bowl, beat the egg white, cream of tartar, and salt on high until foamy, about 2 minutes; whisk by hand if a stand-mixer whisk cannot reach the small quantity.

11. 11

    With the mixer running on high, slowly add the 2 tablespoons sugar and beat until stiff, glossy peaks form, about 2 minutes. Pipe quarter-sized circles for mushroom caps and 1-inch-tall cones for stems, making about 16 mushrooms. Smooth peaks with a moistened finger and optionally dust the caps with cocoa powder.

12. 12

    Bake the meringues for 2 hours without opening the oven. Turn off the oven and leave them inside for 20 minutes. Remove and cool completely.

13. 13

    Melt the 1 ounce of chopped chocolate in a double boiler or in a microwave in 15-second increments, stirring between increments. Cool for 5–10 minutes. Lift the meringues from the sheet, dot chocolate onto the bottom of each cap, attach a stem, and let the chocolate harden for about 1 hour.

14. 14

    Remove the chilled cake roll from the refrigerator and let it sit on the counter for a few minutes. Whip the cold heavy cream, Frangelico, confectioners' sugar, and 1 tablespoon cocoa powder on medium-high speed until medium-stiff to stiff peaks form, about 2–3 minutes.

15. 15

    Gently and slowly unroll the cake. Spread the whipped cream evenly over the surface, leaving about a 1/2-inch border. Sprinkle with the chopped hazelnuts. Roll the cake back up slowly without the parchment or towel and place it on a cutting board or serving platter.

16. 16

    Make the ganache. Place the 6 ounces chopped chocolate in a medium bowl. Heat the 3/4 cup cream in a small saucepan until it just begins to simmer; do not boil rapidly. Pour the hot cream over the chocolate and let stand for 2–3 minutes. Stir slowly until smooth. Refrigerate uncovered until thick enough to spread, at least 30 minutes.

17. 17

    Diagonally slice a 3–4-inch section from one end of the rolled cake. Place the angled section against the side of the main roll to form a branch. Spread the thickened ganache over the top and sides, leaving the cut ends exposed or covering them as desired.

18. 18

    Decorate just before serving with the meringue mushrooms, sugared cranberries and rosemary, and a dusting of confectioners' sugar.

19. 19

    Cover leftover cake and refrigerate for up to 3 days.

Notes

Make-ahead: sugared cranberries and rosemary can be prepared ahead; meringue mushrooms keep at room temperature for 2–3 days in dry weather, but humidity can ruin them. The unfilled cake roll can be refrigerated for up to 1 day; the filled roll for up to 2 days. Whipped cream and ganache can be made 1 day ahead. If ganache is refrigerated longer than 1 hour and becomes too thick, stir and warm it over simmering water for about 1 minute; do not microwave. The assembled cake can be frozen, covered, for up to 3 months; thaw in the refrigerator. Decorate close to serving.

Nutrition per serving

• dessert
• Christmas
• French
• baked
• chocolate
• rolled cake
• make-ahead
• festive