21 December 2013

DEATH by Bûche de Noël

Eve 21/12/13

Chocolate Swiss roll with a bubbly chocolate mousse and a velvety rich ganache icing. 

You all know it, the Christmas classic Bûche de Noël. But not like this. After one slice, you will have an overdose of chocolate and probably need a lie down. This, is serious!



So, this will by my last post before Christmas and I am so excited! I love winter more than summer (gasp!) as there is the snow, the frost, the cosy drinks and most of all, the skiing. I have been skiing since I was 5 and haven't doubted it at all. Skiing is a great way just to release yourself and do what you want. All of the worries escape your mind when you go full speed down a empty run, freshly plowed. I go skiing roughly every year. I usually go to Samoëns in the French Alps but in 2014, I am going to Schladming in Austria, it is going to be an adventure.

Also, don't you just love, at Christmas time, all of the great food? 



Anyway, back to the bake. This Bûche de Noël is for the serious chocolate lovers, and I mean serious. Lets say the "chocolate extremists". This isn't your typical milky chocolate log, bought from a shop, this is a deep, rich and dark chocolate experience not to be missed!
 If you normally make a chocolate log for Christmas, do you normally fill it with mousse, chocolate buttercream or vanilla buttercream?  
The traditional recipe for a Bûche de Noël is a vanilla genoise sponge {visit here to find out more}  to represent the light rings of the tree, a chocolate buttercream to represent the dark rings and the bark. It is usually finished off with fresh raspberries and a sprig of a fir tree. 
As you can see, I didn't stick with the original recipe at all and went full out chocolate madness.



This cake is really easy to make, there is just really four step in the recipe; the ganache, the mousse, the cake and the assembly. If you take each step a little by little and take your time, the cake will be great. Make sure you make the mousse and the ganache first and let it chill while you make the cake as it needs to set. If you don't, you will be left with a runny, chocolately mess. (Which will still taste amazing!) 


  
Probably, the most amazing thing in the Bûche is the mousse which is so rich and decadence. The mousse has three simple ingredients; chocolate, eggs and the magical one, water.  The water does something, but I am not sure what...
Once the mousse was mixed and set, I digged in a spoon to put some onto the cake but I had to stop. 

I had amazed me.

The mousse, not stirred and fridge cold, had the same texture as one of those Aero Chocolate Mousses, I was so happy! 

Finally, a kinda-healthy mousse!


  
When you take a slice of this heaven and take a bite, you will be overcome by chocolate. A moist, light chocolate sponge intertwined with the dark mousse and the rich, luxurious ganache icing. This is strictly for the chocolate lovers out there.  
My Mum likes light chocolate flavours, unlike this but as soon she took her first bite, she was converted instantly.

Quote - "This is like a proper restaurant dessert, it is like it is made by a real chef!"

Now, I am no chef at all, being only 13, and if this is worthy of a restaurant dessert... Well, this is a winning dessert!


Well, Bye from me and have a very merry Christmas!!!


DEATH by Bûche de Noël
Posted by Eve
Makes one
Ingredients 
  • 4 Eggs
  • 60g Soft light brown sugar
  • 60g Caster sugar
  • 60g Cocoa powder
  • 1 tbsp. Warm water
For the mousse filling
  • 200g Plain chocolate (50% cocoa solids)
  • 15g Icing sugar
  • 80ml Water
  • 2 Eggs, separated
For the ganache topping
  • 100g Plain chocolate (50% cocoa solids)
  • 20g Icing sugar
  • 90ml Single cream 
  • Pinch of sea salt
Method
  1. First, make the ganache. Chop the chocolate into small pieces and put into a bowl. Heat the cream until nearly boiling and add to the chocolate. Sieve in the sugar. Mix well until completely melted, cover with clingfilm and leave to cool at room temperature then put in the fridge to set.
  2. Next, make the mousse filling. Chop the chocolate and put into a heatproof bowl with the water. Put on top of a pan of barely simmering water and stir until completely melted. Leave to cool for 5 minutes.
  3. Mix the egg yolks with the sugar until lighter in colour. Add the chocolate mix and whisk until all combined and well mixed. Whisk the egg white in a different bowl until stiff and gently fold into the chocolate. Cover and chill for about an hour.
  4. Preheat the oven to 190°c/ 180°c fan/ gas mark 5 and line a 20cm x 30cm or 23cm x 29cm rectangular cake in with baking parchment, making sure to cover the sides.
  5. Put the 4 eggs into a large bowl with the two sugar and whisk with a free-standing mixer fitted with the whisk attachment or a hand held mixer and whisk for 5-10 minutes until tripled in volume and pale and mousse-y.
  6. Sieve in the cocoa powder and fold very gently using a metal spoon until combined. Add the water and fold in. 
  7. Pour into the tin and level off. Bake for 18 - 20 minutes until springy and a skewer inserted comes out clean.
  8. Once baked, cut out a piece of parchment larger than the cake and sprinkle with caster sugar. Flip the cake on to the caster sugar and peel away and parchment on the cake. 
  9. Trim of the very edges of the cake and start to roll from the longest (30cm or 29cm) end. Roll tightly, with the parchment inside the cake and leave to cool rolled up, wrapped in a tea towel.
  10. Once cool, unroll the cake and spread the inside with the mousse, reserving a bit. Roll back up again and place on a serving plate.
  11. Cover the log with the ganache with the reserved bit of mousse mixed in and using a fork, drag along to make a bark effect. Chop off the very ends to show the mousse filling and to neaten up.  
  12. Chill for 5 -10 minutes in the freezer and remove and serve. 
Enjoy!


Keep the cake in the fridge, covered. Will keep for 4 days.




Merry Christmas from Baking the Day!!!

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