Bûche De Noël (Yule Log)

sallysbakingaddiction.com

AmyC

subheading: Sugared Cranberries & Rosemary:

1 cup ( 100g) fresh cranberries (do not use frozen)

4 to 5 rosemary sprigs

¾ cup (180ml) water

1 and ¼ cups ( 250g) granulated sugar, divided

subheading: Cake:

1 and ⅓ cups ( 157g) cake flour

2 Tablespoons ( 10g) unsweetened natural or dutch-process cocoa powder

1 teaspoon baking powder

½ teaspoon salt

6 large eggs, separated and at room temperature

1 cup ( 200g) granulated sugar, divided

2 Tablespoons (30ml) vegetable oil, canola oil, or melted coconut oil

1 and ½ teaspoons pure vanilla extract

subheading: For Rolling:

3 Tablespoons ( 15g) unsweetened natural or dutch-process cocoa powder

subheading: Meringue Mushrooms:

1 large egg white, at room temperature

less than ⅛ teaspoon cream of tartar (about 1/16 teaspoon)

pinch salt

2 Tablespoons ( 25g) granulated sugar

½ teaspoon unsweetened natural or dutch-process cocoa powder (optional for dusting)

1 ounces ( 28g) semi-sweet chocolate, finely chopped

subheading: Cocoa Hazelnut Whipped Cream:

1 and ½ cups (360ml) cold heavy cream

2 Tablespoons (30ml) Frangelico liqueur

¼ cup ( 30g) confectioners’ sugar

1 Tablespoon ( 5g) unsweetened natural or dutch-process cocoa powder

½ cup ( 60g) finely chopped hazelnuts (optional)

subheading: Ganache Topping:

6 ounces ( 170g) semi-sweet chocolate, finely chopped

¾ cup (180ml) heavy cream

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