*  Exported from  MasterCook  *
 
                               Buche de Noel
 
 Recipe By     : Michael Sherman <msherman@WISTA.WISTAR.UPENN.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE:
    1      cup           sifted cake flour
      1/4  cup           cocoa
    1                    tea           baking powder
      1/4                tea           salt
    3                    eggs
    1      cup           sugar
      1/3  cup           cold brewed coffee
    1                    tea           vanilla
                         FILLING:
    1 1/2  cups          heavy cream
    2      teas          instant coffee
      1/2  cup           powdered sugar
                         FROSTING:
    1      cup           semi-sweet chocolate chips
      1/4  cup           strong coffee
    1      cup           butter
      3/4  cup           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.
  
 
 
 
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