Birch De Noel - Yule Log

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 fresh coconut
• 6 large eggs, separated
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 2 tablespoons rum
• 7 g gelatin powder
• 12 ounces best quality chocolate, roughly chopped
• 2 1/2 cups heavy cream
• 1 1/2 slivered almonds (optional)
• 1 lb best quality bittersweet chocolate
• 1 cup heavy cream
• confectioners' sugar, for dusting
• 3/4 cup plus 2 tablespoons sugar
• 1 tablespoon light corn syrup
• 2 tablespoons water
• 3 large egg whites
• sugar
• 1 egg

Recipe

• 1 chocolate cake:.
• 2 heat oven to 350°f
• 3 wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
• 4 remove from oven, and place on a work surface.
• 5 reduce oven temperature to 300°f
• 6 tap coconut with a hammer until it cracks in several places; break it in pieces (the flesh should be slightly pulling away from hard shell).
• 7 carefully peel, keeping pieces of coconut as large as possible.
• 8 using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
• 9 grate the smaller pieces on the box grater.
• 10 you will need about 1/2 cup grated coconut for the cake filling.
• 11 heat oven to 400°f
• 12 line a 12x17 inch jellyroll pan with parchment paper and set aside.
• 13 in a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
• 14 transfer to bowl, and set aside.
• 15 wash and dry mixer bowl.
• 16 place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
• 17 increase speed to high, and add sugar gradually, whipping until stiff peaks form.
• 18 transfer mixture to a large bowl.
• 19 using a rubber spatula, fold egg-yolk mixture into egg- mixture; add cocoa powder and flour over top, and gently fold together.
• 20 pour batter into prepared pans; smooth top with an offset spatula.
• 21 bake until cake springs back when touched, 9-10 minutes.
• 22 remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
• 23 peel parchment paper from top of cake, and cool completely.
• 24 place a clean kitchen towel on work surface.
• 25 transfer cake on parchment paper to towel.
• 26 using a pastry brush, coat cake with rum.
• 27 using an offset spatula spread the -chocolate mousse over cake.
• 28 sprinkle with 1/2 cup freshly grated coconut.
• 29 with a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
• 30 place on a baking sheet, and refrigerate until firm, at least 2 hours.
• 31 remove from refrigerator, and unwrap.
• 32 using a serrated knife, trim the ends of the roll, cutting on the bias.
• 33 choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
• 34 if desired, use the other cut off end as a branch.
• 35 transfer the log to a serving platter.
• 36 slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
• 37 coat with seven minute frosting using an offset spatula.
• 38 remove parchment pieces.
• 39 decorate with meringue mushrooms, snowy chocolate truffles, coconut shavings, and sugared rosemary sprigs.
• 40 chocolate mousse: dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
• 41 place chocolate in the bowl of a food processor, and pulse until very finely chopped.
• 42 prepare an ice water bath; set aside.
• 43 place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
• 44 add gelatin, and stir to dissolve completely.
• 45 pour into food processor with the motor running and process until chocolate mixture is smooth.
• 46 transfer to medium bowl and place over ice water bath.
• 47 chill until thick enough to fall from spoon in ribbons.
• 48 whip remaining 1 3/4 cups heavy cream to soft peaks.
• 49 fold into chocolate mixture (if not using immediately, refrigerate in an airtight container).
• 50 snowy chocolate truffles: heat oven to 350°f
• 51 place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
• 52 set aside to cool.
• 53 use a serrated knife to spread the chocolate.
• 54 place in a heat-proof bowl; set aside.
• 55 in a saucepan, bring cream to a boil.
• 56 pour directly over chopped chocolate stirring to fully incorporate.
• 57 let sit for 10 minutes.
• 58 stir until completely melted and mixed.
• 59 allow to cool for 20 minutes.
• 60 stir in almonds, if using, and place in the refrigerator until set.
• 61 use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
• 62 roll the scoops of chocolate between palms to form 1-inch truffles.
• 63 refrigerate until ready to serve; dust with confectioners sugar before serving.
• 64 seven minute frosting: in a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
• 65 heat over medium heat, stirring occasionally, until the sugar has dissolved.
• 66 rub a bit between your fingers to make sure there is no graininess.
• 67 raise heat to bring to a boil.
• 68 do not stir anymore.
• 69 boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230f, about 5 minutes. (depending on the humidity, this can take anywhere from 4-10 minutes).
• 70 meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
• 71 gradually add the remaining 2 tablespoons sugar.
• 72 remove the syrup from the heat when the temperature reaches 230f (it will keep rising as pan is removed from heat).
• 73 pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg mixture, with the mixer on medium-low speed.
• 74 beat the frosting on medium speed until it is cool, 5-10 minutes.
• 75 the frosting should be thick and shiny. use immediately.
• 76 sugared rosemary sprigs: brush washed sprigs with a glaze of sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.