Boche de Noel

Here is a recipe for Boche de Noel:

Filling:

-  2 cups heavy cream

-  1 1/2 teaspoon pure vanilla 

-  1/2 cup unsweetened cocoa powder

-  1/2 cup powdered sugar

Cake:

-  6 egg yolks

-  1/3 cup unsweetened cocoa powder

-  1/2 cup granulated sugar

-  1 teaspoon pure vanilla

-  1/8 teaspoon salt

-  6 egg whites

-  1/4 cup granulated sugar

*Powdered sugar for dusting the cake after decorating.  Also, if you want to add more decorations, you will need to make a white frosting and food coloring to die white frosting.

In a large mixing bowl, whip heavy cream, 1/2 cup powdered sugar, 1/2 cup cocoa, and 1 1/2 teaspoon vanilla until thick and stiff, with a stick blender or hand mixer. Refrigerate until ready to use as the filling for the roll.

Preheat oven to 375 degrees. Line a 9 x 13 inch baking sheet with parchment paper.  As a tip, use cooking spay or spread with butter to coat pan, then lie down the parchment paper on the pan, pressing slightly down, to prevent it from sticking to the pan.

In a large mixing bowl, use an hand mixer or stick blender to beat egg yolks with 1/2 cup sugar until thick and pale (this takes a few minutes). Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt (mix again until well combined). In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the white mixture.  Spread the batter evenly into the prepared pan.  You might have some batter left over, that's ok, I did.  You don't want the batter to go above the pan/parchment paper.

Bake for approximately 15 minutes in the preheated oven, or until the cake springs back when lightly touched. *Don't worry if it looks a little odd and/or uneven.  it should smooth out later once you roll it in the damp cloth.  while the cake s baking, Sprinkle a clean, dampened dishtowel with confectioners' sugar. Once the cake is done, run a knife around the edge of the pan/parchment paper to loosen it up, and turn the warm cake out onto the towel. Remove and discard the parchment paper. Roll the cake up, starting at one of the 9 inch sides (shorter side) with the towel. Let it cool on the kitchen counter for 20 to 30 minutes.

Unroll the cake, and spread 2/3 of the filling on one side of the cake (top side once unrolled).  Roll the cake up with the filling inside. Place seam side down onto a serving plate or other dish.  Cut the ends off both sides of the cake to finish the look of it.  Take one end, or both of you choose (I ate one end to taste test it), and place it/them on the top of the roll, unfinished side down.  I used toothpicks to stick it together (just warn people before serving) or you can use a little bit of the left over filling to secure it.  Spread the remaining 1/3 filling on the outside of the cake to finish it off.  I also used a toothpick to draw in lines to make it look like a log.  If you would like to add more decorations, make a white frosting and add food coloring f you choose.  Refrigerate until serving. Dust with confectioners' sugar before serving.  Enjoy!