Buche De Noel
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1/2 cup sugar
2/3 cup self-rising flour
2 tablespoons unsweetened cocoa
5-1/2 ounces semisweet chocolate, broken into pieces
2 egg yolks
2/3 cup milk
4 ounces butter (not margarine)
4 tablespoons confectioners sugar
2 tablespoons dark rum (optional)
Preheat oven to 400 degrees. Grease and line a 12x9-inch jelly roll pan.
Beat the eggs and sugar in a bowl until light and foamy. Fold in flour and cocoa. Pour into pan and bake for 12 minutes. Turn out onto parchment paper sprinkled with sugar. Peel off the lining parchment and trim the edges.
Cut a small slit halfway into the cake, 1/2 inch from one of the short ends. Roll up tightly, enclosing the parchment paper. Cool.
To make frosting, place chocolate in the top of a double boiler over simmering water. Beat in the egg yolks and milk. Stir until thick. Cover with wax paper and cool. Beat the butter and sugar until pale. Beat in the cooled custard and rum (if using).
Unroll the sponge. Spread 1/3 of frosting and reroll. Place on serving plate. Spread the remaining frosting over the cake and drag a fork through so it resembles a log. Sprinkle with sugar and decorate with holly leaves.