Buche de Noel - Martha Stewart

By CheeseDiva

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

Chocolate Genoise
Chocolate Mousse
Chocolate Ganache Icing
Meringue Mushrooms
4 ounces bittersweet chocolate
Confectioners' sugar, for dusting

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Make chocolate genoise and mousse, ganache icing, and meringue mushrooms.

Place cake, seam side down, on a serving platter; tuck parchment around it to keep platter clean while decorating.

In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate until smooth. Line a baking sheet with parchment. Spread melted chocolate 1/8 inch thick over parchment. Refrigerate until cold, 10 to 15 minutes. Roll paper back and forth until chocolate splinters; sprinkle over cake. Chill cake until ready to serve.

directions