suntimes
DRAFTY 
Weather Updates

Buchde de noel, updated

Buche de Noel (yule log) Chicago's Downtown Farmst66 E. Randolph Chicago | John J. Kim~Sun-Times

Buche de Noel (yule log) at Chicago's Downtown Farmstand, 66 E. Randolph, in Chicago | John J. Kim~Sun-Times

storyidforme: 22711671
tmspicid: 8477981
fileheaderid: 3831373

Updated: January 22, 2012 8:02AM



MAKES 8-10 SERVINGS

1 cup all-purpose flour

1 cup cocoa powder, divided

3/4 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 cup sugar

2 tablespoons water

1 teaspoon chocolate, coffee or vanilla extract

1/2 cup heavy whipping cream

1/2 cup nut butter (almond, macadamia, etc.,
but not peanut butter)

Preheat oven to 400 degrees. Grease a jelly roll pan (11x15x1-inch) and line with parchment paper.

Combine flour, ½ cup cocoa, baking powder and salt in a medium bowl and stir with a fork. Beat eggs with an electric mixer on high until pale yellow, about 2 minutes. Add sugar slowly with mixer running and beat 3 to 4 minutes until very thick. Add the water and flavoring and beat for 1 minute more.

Place dry ingredients into a sieve and shake over the egg mixture, folding the two mixtures together lightly, using a wide rubber scraper to preserve the airy texture.

Spoon batter into the cake pan, gently pushing it to the corners and smoothing the top. Bake for 8 to 10 minutes until the top springs back when pressed gently in the center.

While cake is baking, lay a linen towel on kitchen counter, long side toward you. Sprinkle with the remaining cocoa to cover the surface. When cake is finished, immediately upend onto the towel. Peel away the paper carefully and use the edge of the towel to roll the cake, with the towel rolled up in it. Cool for 20 minutes while you make the filling.

Whip the cream for 1 minute, then add the nut butter and continue whipping until light but firm. Unroll the cake and spread the filling to within ½-inch of the edges. Roll cake again and use the towel to lift it to a flat plate, seam side down.

Make a diagonal cut across the roll about 3 inches from one end. Place tightly against the larger piece (the log), with the cut edge next to the roll. This forms a “branch.” Attach to the cake with a dab of the filling. Cover with plastic wrap and chill for 30 minutes or up to 1 day.

Cake can be frosted with chocolate frosting, or simply covered with a drift of confectioners’ sugar to replicate snow. Decorate the plate with some holly leaves before serving.

Judith Dunbar Hines

Nutrition facts per serving:

365 calories, 19 g fat, 6 g saturated fat, 126 mg cholesterol, 46 g carbohydrates, 26 g sugars, 9 g protein, 408 mg sodium, 4 g fiber



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.