Roulade Cake Roll - Buche de Noel KA Chocolate Recipe

Ingredients

http://www.kingarthurflour.com/recipes/bche-de-nol-recipe
Volume Ounces Grams
Chiffon cake
7 large eggs, separated
1 1/2 cups granulated sugar, divided
2 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable or canola oil
3/4 cup milk (2%, whole or fat free half and half)
1 teaspoon vanilla extract
1/8 teaspoon hazelnut extra strong flavor (optional but very good)
simple syrup or hazelnut syrup or hazelnut liquor for brushing cake
Chocolate Ganache filling
3/4 cup heavy cream
1 cup chopped bittersweet or semisweet chocolate
1/8 teaspoon hazelnut extra strong flavoring

Preparation

Step 1

King Arthur Flour
Bûche de Noël
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This vanilla twist on the holiday classic Yule Log cake is inspired by bonfires used to celebrate the Winter solstice. A light sponge cake filled with whipped chocolate ganache becomes a pretty log when decorated with white chocolate and dusted with cocoa. A delicious way to welcome the season.

Directions
1) Preheat oven to 325°F. Line a half sheet pan with parchment paper and spritz with cooking spray. Set pan aside. In a large bowl, whip the egg whites to soft peaks. Add 1/2 cup of sugar gradually, continue beating the whites until stiff peaks form. Set whites aside.
2) In a small bowl whisk together the dry ingredients, including the remaining one cup of sugar. Set aside.
3) In the bowl of a stand mixer, mix the egg yolks, oil, milk, vanilla and hazelnut flavoring until well blended. Mix on medium speed until lightened and pale lemon colored. Add the dry ingredients and continue to mix, about 1 minute until well incorporated.
4) Remove the bowl from the mixer. Using a large spatula, gently fold the egg whites into the batter, 1/3 at a time. Use gentle motions to preserve the air in the whites. Pour the batter into the prepared pan and bake for 15-18 minutes or until golden brown on top and the cake begins to pull away from the sides of the pan slightly.
5) While the cake is baking, prepare the ganache filling: Heat the cream until just simmering. Add the chopped chocolate and remove from the heat. Stir gently until the chocolate melts completely. Remove from the pan and place in a large bowl to cool. You may refrigerate or freeze the ganache to speed the cooling. Once the ganache is cooled to pudding consistency, whip with a whisk or hand mixer until fluffy and frosting like.
6) Remove the cake from the pan by lifting the parchment paper. Place cake side up on the counter and trim off the edges of the cake to make rolling easier. Turn the cake over and peel off the parchment paper.
7) Brush the cake with the simple syrup; let it sit for 5 minutes so the syrup can soak in.
8) Using a large, clean kitchen towel well dusted with confectioners' sugar, roll the cake up as though the towel were the filling. Cool the cake rolled up for 20-30 minutes. Unroll the towel and remove it. Spread with the prepared ganache filling and re-roll. Place in the fridge to chill for 20-30 minutes. The roll can be frozen at this point for up to 3 months.
9) To decorate the cake, melt 8 ounces of white chocolate very slowly over low heat in a double boiler. Remove the cake from the refrigerator and spread a thin layer of chocolate over the entire surface. Return to the fridge to set up, 10-15 minutes. Add a second layer of white chocolate to the cake, spreading the chocolate to resemble tree bark. A fork may be used to add texture by dragging the tines through the cooling chocolate. Once the chocolate has firmed, decorate as desired with a dusting of confectioners' sugar, cocoa or chocolate curls.

Recipe summary
Hands-on time:
30 mins. to 40 mins.
Baking time:
15 mins. to 18 mins.
Total time:
45 mins. to 58 mins.
Yield:
1 cake
Tips from our bakers
To sugar cranberries and leaves for decoration, dip the fruit in lightly beaten egg white. Wipe off any extra white and roll the fruit in granulated sugar. Set aside on parchment to dry. Use the same techinque on edible leaves (bay leaves were used in the photo) to add sparkle to your plate.
For a chocolate buche, sift 1/2 cup dutch-processed cocoa in with the other dry ingredients. Proceed as directed.