Dark Chocolate Buche de Noel

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This post is thanks to leftovers (because technically, I should be making supper right now, but HALLELUJAH – I HAVE LEFTOVERS!  And good ones at that!), and someone who told me today she’d been reading my blog.  That does wonders for my motivation.  So does chocolate.  Dark Chocolate Christmas Logs.  In the summer.  It is only 6 months till Christmas, by the way.  You can hit me now.  I’ve been singing Christmas carols since May.  Man.  I think something may be wrong with me.  Help!

Dark Chocolate Buche de Noel

{The final product.  So good.  Seriously.}

So, I made this one ages ago, and it was sooo good.  But I have this lazy gene, and it prohibited me to take the time to write out the whole recipe…  But I’ve decided to fight that nasty gene and just do it.  It’s totally worth it.  And before you say, “Hey Kayleigh, this looks like a lot of work… I don’t have time!”, let me just tell you that yes, you DO indeed have time for this particular recipe.  Even if you don’t, you’ll find time, make time even.  Add an extra hour to your already full 24-hr day.  Do it.  Who needs sleep?  (That’s what always gets put on the back burner for me.)  This log of chocolate goodness is just yelling to be made, and more importantly, eaten.  I think I made it for Thanksgiving last year (told you it was ages ago!  Wow!), and it was enjoyed by all who ate it.  Like, more than enjoyed.  There were lots of sighs and grunts of pleasureful eating.  I might even be making up words here.  How about, plenjoyfeating (pleasure-enjoy-ful-eating)?  I think that about describes it.  Of course, if you don’t like chocolate, you may not like this (and I might not like YOU!).  Really though, I’d still like you.  I’d just wonder what part of your brain wasn’t working quite right, and if that affected any other likings to awesome food-things.

There are a lot of different steps to this recipe.  Don’t let that scare you away.  Just don’t.

Roll her up!

{Make the jelly roll cake, roll it up in a dish towel so it doesn’t crack after you fill it!}

Okay, now I’ll type out that recipe.  Please make this.  If you don’t, please call me.  I’ll make it.  You’ll come over.  We’ll plenjoyfeat it together.  Pretty please with a dark chocolate covered strawberry on top.  (I’ll take any excuse to make a dessert, really.)

Chocolate crackle.  YUM!

{Melt chocolate.  Cool it.  Crackle it!  Soooo much chocolate!}

Dark Chocolate Buche de Noel

Slightly adapted from Canadian Living Holiday Favourites 2011

Cake:

1/4 cup milk

2 Tbsp butter

3/4 cup flour

1 tsp baking powder

pinch salt

5 eggs

3/4 cup sugar

1 Tbsp icing sugar

Place milk and butter in a bowl, and microwave until butter is melted.  Stir, keep warm.  In a separate bowl, whisk together flour, baking powder and salt, set aside.  Separate 3 eggs, dropping yolks and white into separate bowls.  Beat egg whites until foamy; beat in 1/4 cup sugar, about 1 Tbsp at a time, until soft peaks form.  Beat together egg yolks and remaining eggs and sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes.  Fold in egg whites.  Add flour, fold until combined.  Pour in milk mixture, fold in until blended.  Spread in 15×10-inch parchment paper-lined, rimmed baking sheet.  Bake in 350F oven until golden and cake springs back when lightly touched, about 12 minutes.  Loosen edges with knife, and flip onto a flour-covered dish towel.  Carefully peel off paper, and roll cake, starting from the short side.  Let cool on rack.

Frosting coated!

{Make chocolate frosting and coat the cake.  So much goodness.  Don’t be perfect.  Nobody will notice that you put most of the frosting on the end that you’re going to eat…}

Icing:

1 cup margarine, softened

1/3 cup whipping cream

1 tsp pure vanilla extract

2 cups icing sugar

1/2 cup semi-sweet chocolate, melted, and cooled

In a bowl, beat butter, slowly adding whipping cream, and vanilla.  Beat in icing sugar, 1 cup at a time.  Beat in chocolate until fluffy.

Roll it up!

{Roll it up!  It should be super easy if you rolled it up in a dishtowel earlier}

Chocolate Bark Crackle:

1 cup semi-sweet chocolate

Melt chocolate in a double-boiler, or in the microwave, stirring occasionally.  Pour into 15×10-inch parchment paper-lined baking sheet.  Refrigerate for 10 minutes.  Break or tear chocolate into pieces.  Arrange on a tray, cover with plastic wrap, and refrigerate until firm.

Add some more CHOCOLATE

{Add some more chocolate.  Why not?  You need something to stick that crackle to anyhow…}

Unroll the cake, spread with 1 1/2 cups icing.  Re-roll without towel, and place (seam down) on a serving dish.  Cover with remaining icing.  Stick chocolate crackle to the icing.  Sprinkle with icing sugar.  Refrigerate until cold.  Voila!  C’est ca!

Who else is enjoying this Maritime summer weather?  A week of gorgeous sunny, warm weather, followed by a week of dreary, cold, gray days.  Oh well.  At least it’s not all dreary.  Last week, me and my sidekick had breakfast, coffee and bubbles on the doorstep, while Daddy and Jude slept in.

Coffee and nectarines on the doorstep

I hope these days never end.  Spending time like that with my kids is amazing.  I’m super thankful that I can take the time to do that.  God pours his blessings down in so many different ways.  Amazing.  And time just goes by so fast, it’s insane.  Thanks for those long summer days.

Mommy and super boy!

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