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~Recipe of the month~
Thank you Steph H

Yule Log (Buche de Noel)

A note from our chef:
I normally try to put my more uncomplicated recipes in the newsletter, but this month I decided—heck with it! It’s a new year, and time for a new, fancy recipe. This is a HUGE hit with my family. For those of you who have never heard of a yule log (buche de noel in French), it’s a thin chocolate cake rolled up with a cream filling and frosted with chocolate frosting. In my family, someone nicknamed this cake the “Ho-Ho on Steroids” and we’ve called it that ever since. LOL The cake is very plain and not very sweet, but that is counteracted by the INCREDIBLE frosting. This is the sweetest, best-tasting chocolate buttercream I’ve ever found. The sugar is listed as optional, but I always use it. Warning: diabetics may go into shock after eating this dessert! But oh, is it worth it. ;-)

They suggest cutting off part of the “log” and cementing it to the original piece so that it looks like a “branch.” You can do that, but if it seems too challenging for you, don’t bother. It tastes just as good without doing all that work.

Final—and most important—note: The frosting calls for unsalted butter. They aren’t kidding. I got lazy once and used salted butter because I didn’t have any salted in the house, and oh my gosh, what an awful cake I made. Nobody wants salty chocolate frosting!

1/3 cup sifted cake flour
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 eggs
4 egg yolks
1 teaspoon vanilla
3/4 cup granulated sugar
Sifted powdered sugar
1 cup whipping cream
1/4 cup sifted powdered sugar
1/2 teaspoon vanilla
So-Chocolate Buttercream (see Recipe Center)
Candied flowers and leaves (optional
) 2 tablespoons sifted powdered sugar

1. In a food processor with metal blade, combine the melted chocolates, and the sugar, if using. Add the egg product, espresso, cognac, and vanilla. Cover and process with 4 or 5 on/off turns.

2. With the machine running, add butter, one piece at a time, through feed tube. Process until mixture is smooth. If necessary, refrigerate until spreading consistency. Makes about 1-1/4 cups.

Electric Mixer Directions: In a medium mixing bowl, combine chocolates, sugar (if using), egg product, espresso, cognac, and vanilla. Beat smooth. Gradually add butter, beating until fluffy. (Note: This method will give a lighter, fluffier frosting.) Makes 2-1/2 cups.