If you're worried about cholesterol, don't even bother.
This recipe started with a can of chestnut purée from France. I couldn't find a recipe that was exactly what I needed. Then, I found a recipe for Bûche de Noël on Epicurious which sounded interesting in theory, but the reviews were all pretty awful - the cake was too dry, and looked pretty bland. So I decided to make up my own recipe, and it worked out wonderfully well! The chestnut purée adds richness to the cake along with a subtle nutty flavour. You will need a one-pound can for this recipe.
Prepare a jelly roll tin by lining with parchment paper greased with butter and dusted with powdered sugar.
Combine chocolates and butter in a glass bowl over simmering water. Stir until melted. Allow to cool.
Blend egg yolks with chestnut purée, vanilla, and sugar. Mix in flour and baking powder. Add melted chocolate, stir just until smooth.
In a separate bowl, beat egg whites until stiff peaks form. Stir one third of the beaten egg whites into chocolate mixture to lighten, then fold chocolate quickly but gently into the whites with a spatula.
Spread in the prepared jelly roll tin. Bake for 25 minutes at 375f.
As soon as the cake is out of the oven, top with another sheet of parchment paper, and rollup lengthwise. Allow to cool.
Cream together the butter and chestnut purée until smooth. Beat in vanilla.
Add the icing sugar gradually, creaming well after each addition.
Unroll the cake, use half of the icing to fill it, and then roll it back up. Wrap tightly with parchment paper and place in the freezer to set.
Add the ¼ cup cocoa to the remaining icing, blend well.
When cake feels firm, remove it from the freezer. trim a small amount off the ends so that they are flat. Then, cut a short angled piece off of each end to make "branches." use icing to attach a branch to each side of the main log, then ice all over. Use a fork to make the icing look like "bark."
You can go crazy turning this cake into a woodland diorama. I affixed a few leaves made out of pastry brushed with milk and sprinkled with green sugar before baking. The classic accompaniment is mushrooms made out of meringue and dusted with cinnamon.
1 cup sugar
Bring water and sugar to slow boil over medium heat. Cook five minutes.
Scald the cream.
Beat together yolks and salt. Add a bit of the hot cream gradually, stirring like a maniac (so as not to scramble the eggs), then put the eggy stuff back in the saucepan with the rest of the cream. Stir (with a spoon! not a whisk!) over med/low heat until thickened like custard.
Combine sugar syrup with fruit.
Pour custard over sweetened fruit. Stir well and allow to cool.
Stick in the freezer at super-cold. Give it a stir after half and hour, and then every fifteen minutes until it is just too damn difficult.
Or you could just use an ice cream maker :)
makes 2 quarts
note: Ziploc makes disposable tupperware thingies in a 1 quart size. They rock.
1 cup flour
Combine first five ingredients. Force through a seive.
Add remaining ingredients. Mix until just combined.
Spread in a buttered and well-floured 9x13 baking dish. Bake for 25 minutes at 350F.
There, wasn't that easy? If you want to make it fancy, you can always chop up a bar of Lindt milk chocolate and sprinkle it on top for the last five or ten minutes of baking.
1½ cups flour
Combine first four ingredients. Force through a seive.
Add next four ingredients. Mix until just combined.
Spread some of the batter in a buttered and floured 9x13 baking dish. Mix the skor bars into the remaining batter and spread over top. Bake for 25 - 30 minutes at 350f.
If you wanted to sprinkle chocolate on top of this one too, I'm sure no one would complain.
1 lb cherries
Rinse and pit the cherries. Arrange in a single layer in a buttered and floured quiche dish.
Beat the egg yolks with the vanilla and sugar till nice and lemony-looking and thick. this will take about ten minutes. Be patient.
Meanwhile, sift together the flour, almond meal, and baking powder. gently fold into the eggs. Finally, fold in the melted butter.
spoon this luscious batter over the cherries. Bake for about twenty-five minutes at 350f. Serve with half-whipped cream. Yummy.
for the crust:
Cream butter and sugar. add egg, beat. Stir in flour with a fork. shape into a ball, chill 30 minutes. Roll out to fit quiche dish, bake blind 10 minutes at 350f.
for the filling:
Cook lemon, sugar, and egg yolks in top of a double boiler until it resembles a thin syrup.
Slice nectarines thinly. Place in a small saucepan and sprinkle with sugar. Cook covered over low heat until soft, about 10 minutes. Add Grand Marnier and allow to steep.
½ cup almonds
Toss almonds with melted butter. Toss with sugar. Bake at 375f for like three minutes or something. Don’t leave the room!
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