MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry & Chocolate Buche de Noel
 Categories: Cakes, Chocolate, Fruits, Holiday, Dairy
      Yield: 8 Servings

MMMMM---------------------------CAKE---------------------------------
      6 lg Egg yolks; room temp
    3/4 c  Granulated sugar; divided
      5 lg Egg whites; room temp
    1/8 ts Salt
    1/2 c  Unsweetened cocoa powder

MMMMM----------------------KIRSCH SYRUP------------------------------
    1/3 c  Water
    1/3 c  Sugar
      1 ts Kirsch

MMMMM-------------------------FILLING--------------------------------
      1 ts Unflavored gelatin
      1 tb Cold water
    1/3 c  Whole milk
    1/2    Vanilla bean; split, seeds
           - scraped
      2 lg Egg yolks
      1 tb Granulated sugar
    1/2 c  Heavy cream
    1/2 c  Pitted brandied cherries;
           - drained

MMMMM-------------------------FROSTING-------------------------------
      1 c  Heavy cream
  1 1/2 ts Confectioners' sugar
           Unsweetened cocoa powder;
           - for sifting

  MAKE THE CAKE: Set oven @ 375°F/190°C.

  Line a 9x13" rimmed baking sheet with parchment
  paper. In the bowl of a standing electric mixer fitted
  with whisk, beat egg yolks with 6 tablespoons of the
  sugar at high speed until mixture is pale and fluffy,
  and leaves a ribbon trail when whisk is lifted, about 3
  minutes. Transfer to a large bowl.

  Thoroughly wash and dry mixer bowl and whisk. Add egg
  whites and salt to bowl and beat at moderately high
  speed until soft peaks form. Gradually add the remaining
  6 tablespoons of sugar and continue beating until whites
  are stiff and glossy, 2 to 3 minutes.

  Using a rubber spatula, stir one-fourth of the beaten
  whites into yolk mixture, then fold in remaining whites
  until no streaks remain. Working in 2 batches, sift
  cocoa over batter and fold gently until fully
  incorporated. Spread batter on prepared baking sheet in
  an even layer. Bake 18 to 20 minutes, until cake feels
  springy and dry; rotate pan halfway through baking.
  Transfer to a rack and let cool for 30 minutes, then
  unmold cake and let cool completely.

  MAKE THE KIRSCH SYRUP: In a small saucepan, combine
  water and sugar and bring to a boil over high heat.
  Reduce heat to moderate and simmer just until sugar is
  completely dissolved, about 1 minute. Remove from heat
  and stir in kirsch.

  MAKE THE FILLING: In a small, microwave-safe bowl,
  sprinkle gelatin over water and let stand until
  softened, about 5 minutes. In a small saucepan, combine
  milk with vanilla bean and seeds and bring to a simmer
  over moderately high heat. Meanwhile, in a medium bowl,
  whisk egg yolks with sugar.

  When milk comes to a simmer, discard vanilla bean. Very
  slowly whisk milk into yolk mixture until thoroughly
  blended. Transfer mixture to saucepan and cook over
  moderately low heat, stirring constantly, until custard
  is thick enough to coat the back of the spoon, about 1
  to 2 minutes. Strain custard into a medium bowl and let
  cool for 5 minutes, stirring occasionally.

  Melt gelatin in microwave for 15 seconds; stir it into
  custard and let cool. Meanwhile, whip heavy cream until
  firm. Stir one-fourth of the whipped cream into custard
  until incorporated, then fold in remaining whipped
  cream.

  ASSEMBLE AND FROST CAKE: Run the tip of a knife around
  the edge of the cake. Cover with a clean sheet of
  parchment and a second baking sheet and invert cake.
  Remove first baking sheet and peel off parchment. Brush
  kirsch syrup evenly over cake to soak; reserve any extra
  syrup for another use.

  Using an offset spatula, spread filling evenly over
  cake. Scatter cherries over filling. Use parchment to
  carefully roll cake to form a 13-inch-long log with seam
  on bottom. Fold parchment over log so the ends meet.
  Place a ruler against side of the cake and squeeze cake
  in parchment to tighten the roll. Refrigerate for at
  least 1 hour.

  Just before serving, whip cream with confectioners'
  sugar until firm. Place cake on a piece of parchment
  paper, and frost with whipped cream. Sift cocoa powder
  on top (about 2 tablespoons is enough to cover cake).
  Using 2 offset spatulas, transfer cake to serving
  platter. Add additional cherries or other decorations if
  desired. Slice and serve.

  MAKE AHEAD: The kirsch simple syrup can be made a day in
  advance and stored at room temperature. The cake can be
  baked and rolled a day in advance; it can be
  refrigerated overnight. Frost just before serving.

  By: Dominique Ansel

  RECIPE FROM: https://www.foodandwine.com

  Uncle Dirty Dave's Archives

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