*  Exported from  MasterCook  *
               Chocolate, Orange and Macadamia Buche de Noel
 Recipe By     : Stephanie da Silva <arielle@bonkers.taronga.com>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs
    1                    egg yolk
      1/4  cup           sugar
      1/3  cup           flour
      1/3  cup           cocoa
    1 1/2  tablespoons   grated orange peel
    1 1/2  cups          + 1 1/2 tablespoons sugar
    1 1/2  cups          water
    5                    egg yolks
    6      tablespoons   orange liqueur
    2 1/4  cups          butter, softened
    4 1/2  tablespoons   frozen orange juice concentrate
    4 1/2  ounces        unsweetenend chocolate, melted and cooled
                         Meringue Mushrooms
      1/4  cup           egg whites
    2      tablespoons   sugar
    2      tablespoons   powdered sugar
    1      tablespoon    powdered sugar mixed with 1/4 teaspoon egg
                         unsweetened cocoa powder
 Preheat oven to 400F.  Line a jelly roll pan with wax paper.  Beat eggs,
 yolk, and sugar at medium speed until stiff peaks form.  Sift in flour and
 cocoa.  Add orange peel; gently fold together.  Spread batter evenly in
 prepared pan.  Bake until cake is springy to the touch and begins to pull
 from sides, about 7 minutes.  Cut around edges to free cake.  Turn out
 cake and paper to work surface and let cool.
 Bring sugar and water to boil in heavy saucepan, stirring until sugar
 dissolves.  Continue boiling without stirring until thermometer registers
 240F (soft ball stage).
 Beat yolks until thickened.  Add liqueur; gradually beat in hot syrup.
 Continue beating until cool, about 5 minutes.  Add butter 3 tablespoons
 at a time, beating after each addition.  Mix in orange juice concentrate.
 Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into
 Invert cake onto sheet of plastic wrap.  Carefully remove paper.  Spread
 orange buttercream over cake, leaving 1 inch boarder on one long side.
 Sprinkle with macadamias.  Roll up jelly roll fashion, starting with
 long side and rolling toward side with uncovered border.
 Trim to make ends even.  Cut 2 inches off each end of roll at 45 degree
 angle.  Transfer roll to platter using plastic as aid and arranging seam
 side down.  Spread some chocolate buttercream on cut ends of 2 inch ece
 With buttercream touching cake, place one piece atop cake off-center and
 the second on one long side to resemble tree stumps.  Transfer 1 cup
 chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
 Spread remaining buttercream over cake.  Pipe buttercream in spirals er
 ends of buche and stumps, starting at center of each.  Run fork tines
 through buttercream to simulate bark.
 Arrange holly and cranberries decoratively on buche.  Garish with
 Meringue Mushrooms right before serving.
 Meringue Mushrooms
 Preheat oven to 150F.  Line baking sheet with wax paper.  Beat whites,
 and pinch of salt 1 minute to blend.  Combine 2 tablespoons sugar and
 2 tablespoons powdered sugar.  Add to whites in 3 additions, beating
 for 20 seconds after each.  Continue beating until meringue is stiff
 and glossy.  Transfer mixture to pastry bag fitted with 1/2 inch plain
 tip.  Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet
 for mushroom caps.  Smooth top of each with damp finger.  Pipe about
 fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
 Bake until meringues are dry and beginning to color, about 1 3/4 hours.
 Let cool completely.
 Using small knife, cut small hole in bottom of each mushroom cap.  Dip
 peaked end of stem in sugar paste and push into hole in mushroom cap.
 Repeat with remaining caps.  Dust mushrooms with cocoa powder before
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