Chocolate Frozen Eggnog Mousse Buche de Noel

Few have been exposed to the Buche de Noel, a classic French Christmas dessert recipe shaped like a Yule log.   I attribute its rare appearances to the lengthy preparation it requires during the time challenging holidays.  The good news is that you can make the cake 3 days in advance, the mousse filling 1 day in advance, and then assemble all the elements on Christmas Day.  An applause inspiring dessert recipe, this dinner finale is well worth the effort.   

Chocolate Hazelnut Genoise Cake

Frozen Eggnog Mousse

For Assembly

Center a rack in the oven and preheat oven to 350F (175C). Butter a 10 x 15 jellyroll pan and line pan with wax paper.  Butter and flour wax paper lined pan, shaking off excess flour.

Beat eggs and yolk in a medium bowl until pale yellow. Gradually beat in sugar until eggs thicken and ribbons form from mixer.  Sift together flour, cocoa powder, baking powder, and salt, and gently fold 1/4 cup at a time into mixture. Fold in melted butter, 1 tablespoon at a time.  

Pour mixture into prepared jellyroll pan.  Smooth top surface with a rubber spatula, and sprinkle hazelnuts over top.  Bake for 12 minutes or until center springs back to the touch.  Remove from oven and cool 5 minutes on a wire rack.

Lay a clean kitchen towel on a flat surface and dust with powdered sugar.  Trim 1/4 inch off all sides off cake using a sharp knife.  Lift wax paper under cake away from pan and invert cake on to towel.  Peel wax paper away from cake.  Starting at a 10-inch end, roll up cake, jellyroll style, in towel.  Place roll on wire rack and cool completely.  Wrap cake roll with towel in plastic wrap and refrigerate until ready to use.

To make Eggnog Mousse, melt white chocolate in top of a double boiler until smooth.  Cool 5 minutes.  Beat egg yolks and sugar in a large mixing bowl until thick and pale yellow.  Add melted chocolate and rum beat until blended. Using clean beaters, whip cream in a small metal bowl until thick and fold into egg mixture.  Using clean beaters, beat egg whites in another small bowl until stiff peaks form.  Fold egg whites and nutmeg in yolk mixture.  Cover and freeze until firm and ready to use. 

To assemble Buche de Noel, bring cake to room temperature or warm slightly in microwave before unrolling or it may crack.  Carefully roll out cake on a flat surface.  Brush cake surface with Frangelico.  Spread eggnog mousse in an even layer on cake.  Reroll cake and place seam side down on a serving platter.  Dust with powdered sugar and serve immediately.  Slice crosswise at the dinner table to serve.

Makes 10 servings

Note

Cake and frozen eggnog mousse can be prepared 1 day prior to serving.  Cover both store according to recipe instructions until ready to use.