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Julia Childs Recipe:
Recette de La Bûche de Noël - Christmas Yule Recipe
Chocolate Mousse "Yule Log" with orange flavored cream filling
INGREDIENTS:
• For the cake:
• 6 eggs, separated
• 6 oz. bittersweet chocolate
• 6 Tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• .
• For the filling and frosting:
• 2 cups heavy cream
• 3 Tablespoons Cointreau
• confectioner's sugar
• cocoa powder for dusting
• For the cake:
• 6 eggs, separated
• 6 oz. bittersweet chocolate
• 6 Tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• .
• For the filling and frosting:
• 2 cups heavy cream
• 3 Tablespoons Cointreau
• confectioner's sugar
• cocoa powder for dusting
PREPARATION:
Preheat oven to 400°F. with rack in the center of the oven. Grease the bottom of a 17 x 11-inch jelly roll pan and line with parchment paper.
Preheat oven to 400°F. with rack in the center of the oven. Grease the bottom of a 17 x 11-inch jelly roll pan and line with parchment paper.
1. In a saucepan over low heat, meat the chocolate and butter, stirring occasionally.
2. Remove the chocolate from heat and whisk in the egg yolks until blended. Immediately pour into a large bowl.
3. In another greasefree, clean bowl, beat the egg whites with the cream of tartar to stiff peaks.
4. With a whisk, fold one-third of the whites into the chocolate to lighten it. Using a rubber spatula, fold in the remaining whites, until smooth
5. Pour the chocolate/egg white mixture into the pan and spread it evenly into the corners with a metal off-set spatula. Bake 10 minutes, or just until the cake has begun to come away from the sides of the pan.
6. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar.
7. Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow to cool.
2. Remove the chocolate from heat and whisk in the egg yolks until blended. Immediately pour into a large bowl.
3. In another greasefree, clean bowl, beat the egg whites with the cream of tartar to stiff peaks.
4. With a whisk, fold one-third of the whites into the chocolate to lighten it. Using a rubber spatula, fold in the remaining whites, until smooth
5. Pour the chocolate/egg white mixture into the pan and spread it evenly into the corners with a metal off-set spatula. Bake 10 minutes, or just until the cake has begun to come away from the sides of the pan.
6. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar.
7. Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow to cool.
To prepare the filling & frosting:
1. In a bowl set into a larger bowl of ice and water, whip the cream and Cointreau to stiff peaks. Add confectioner's sugar to your taste.
To assemble the cake:
To assemble the cake:
1. When the cake is cooled, unroll it. Coat the roll with half of the cream and reroll.
2. Trim the ends and lift the cake to a serving platter. Coat with remaining whipped cream and dust the top with some cocoa.
2. Trim the ends and lift the cake to a serving platter. Coat with remaining whipped cream and dust the top with some cocoa.
To serve:
The cake may be made up to one day ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines.
The cake may be made up to one day ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines.
