In the short time we’d been together, we talked about everything, and since at the time we were both living in our own apartments, we both cooked. I always loved to cook, bought cookbbooks, and read cooking magazines, to find new and different recipes to try. So when Christmas rolled around, Cathy already knew that I was pretty competent in the kitchen, so she asked if I would make a dessert (I’d already heard about the dozens of cookies she would be baking with her mom). Not wanting to pass up the opportunity to impress her, and her family, I agreed. I also immediatley knew what I would make, a Buche de Noel (Yule Log).

Now I’ll be the first to admit that baking is not my forte. But, when you’re in love, you want to do something special and out of the ordinary, and this was it. I found the recipe in a recent magazine, read it through a few times, prepared my shopping list and there was no turning back. The 2 days it took to complete were both stressful and fun. Stressful everytime something was mixing or cooking or setting, hoping I’d not forgotten to add anything (I tend to be a little obsessive when I cook). But then fun, once the ‘log’ was completed and the final decorating/presentation began. Mostly there was relief when it was all finished and I realized that it looked almost just like the picture. The only thing I didn’t know was how it tasted, but that would have to wait until Christmas.

Finally, we arrived at Cathy’s sister’s house. I had not taken more than two steps in when I heard “that looks fantastc!”. Everyone was followed me into the kitchen to see what I’d brought, and when Cathy informed them that I had made it – they were all very impressed. I have never posed for so many pictures with a dessert before (or after). Not only did it look good, but it tasted great.

Now that Cathy and I are married and have kids, everyone comes to our house for Christmas, so I no longer have two days to devote to a dessert. But they still ask “what no Yule Log this year?”. Now that the twins are 7 and able to help in the kitchen, who knows, maybe this year.

If you”re interested in preparing a classic Christmas dessert, want to impress someone, or just like tasty desserts, this ones for you…

Chocolate-Orange Buche de Noel

For filling
2 tablespoons boiling water
1 teaspoon unflavored gelatin
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract

For ganache
1/2 cup whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon Grand Marnier or other orange liqueur

Powdered sugar
10 to 12 purchased chocolate truffles

Bake until cake springs back when pressed in center, about 15 minutes. Transfer pan to rack. Cool completely. Sift remaining 1 tablespoon cocoa powder over cake. Line baking sheet with foil. Invert cake onto sheet. Peel off paper.

Prepare filling:
Place 2 tablespoons boiling water in small bowl. Sprinkle gelatin over. Let soften 10 minutes. Heat 1/4 cup cream in small saucepan over medium-low heat just until warm. Add to gelatin mixture; stir until gelatin dissolves. Using electric mixer, beat remaining 1 1/4 cups chilled cream, powdered sugar, orange peel and vanilla in large bowl until soft peaks form. Add gelatin mixture. Beat until stiff peaks form.

Spread filling over cake, leaving 1-inch border on sides. Using foil as aid and starting at 1 long side of cake, gently roll up cake, enclosing filling. Arrange roll, seam side down, on platter. Cover tightly and refrigerate until filling is set, at least 8 hours or overnight.

Next Day:

Unwrap roll and with a serrated knife cut ~2inches off one end, at a 45 degree angle. Place the angle side of the cut piece against the side of the log. Once coated, this will give the appearance of a branch protruding from the side of the log.

Make ganache:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate, corn syrup and liqueur. Stir until mixture is smooth. Let ganache stand until cool and thick.

Whisk ganache just until soft peaks form (do not overmix). Spread ganache over roll. Using tines of fork, draw lines through ganache to represent tree bark. (Roll can be made 1 day ahead. Tent with foil and refrigerate.)

Sift powdered sugar over roll.

If desired, decorate with white truffles lightly dusted with cocoa (to simulate mushrooms).

* Bookmark on Delicious * *