I am addicted to the new show, The Chew. Michael Simon is one of my favorite chefs, so I have DVR'd it since it started. Last week, Linda Evans was on there and made her favorite Christmas dish, Buche de Noel. I was intrigued because it has no flour & is a beautiful dish. Buche de Noel is French for Christmas Log. My friend, Teri's birthday is a week before Christmas & she is my guinea pig for new dishes. Teri loves chocolate and maraschino cherries so every year I make her something with that in it. I found a recipe on All Recipes.com that looked good & had rave reviews so that is what I used. Here is the recipe from the website with my alterations/additions.
BUCHE DE NOEL
Filling: 2 cups heavy cream
1/2 cup confectioner's sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla
(I added 12 chopped maraschino cherries)
Cake: 6 egg yolks
1/2 cup white sugar
1/3 cup cocoa powder
1 1/2 tsps vanilla
1/8 tsp salt
6 egg whites
1/4 cup sugar
(I added about 2 tsps cream of tarter to egg white mixture)
Preheat oven to 375 degrees. Line a 10 x 15 inch jelly roll pan with parchment paper & spray liberally with cooking spray.
In a large bowl, whip cream, 1/2 cup confectioner's sugar, 1/2 cup cocoa and 1 teaspoon vanilla until thick and stiff. If you want to cherries, fold in to whipped cream. Refrigerate.
In a large bowl, use electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 tsps vanilla and salt. In a large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar & beat until stiff peaks form. Fold chocolate egg yolks mixture into egg whites. Spread batter evenly into prepared pan. Bake for 12-15 minutes or until the cake springs back when lightly touched.
Dust a clean dishtowel with confectioner's sugar and turn the warm cake onto the towel. Remove parchment paper. Starting at short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.