Recipe - Chocolate Orange And Macadamia Buche De No

CAKE
4 Eggs
1 Egg yolk
One fourth cup Sugar
1/3 cup Flour
1/3 cup Cocoa
1 One half tablespoon Grated orange peel

BUTTERCREAMS
1 One half cup Plus
1 One half tablespoon Sugar
1 One half cup Water
5 Egg yolks
6 tablespoon Orange liqueur
2 One fourth cup Butter; softened
4 One half tablespoon Frozen orange juice
concentrate
4 One half ounce Unsweetenend chocolate;
melted and cooled

MERINGUE MUSHROOMS
One fourth cup Egg whites
2 tablespoon Sugar
2 tablespoon Powdered sugar
1 tablespoon Powdered sugar mixed with:
One fourth teaspoon Egg white (paste)
Unsweetened cocoa powder

From: arielle@bonkers.taronga.com (Stephanie da Silva)
Cake: Preheat oven to 400F. Line a jelly roll pan with wax paper. Beat
eggs, yolk, and sugar at medium speed until stiff peaks form. Sift in flour
and cocoa. Add orange peel; gently fold together. Spread batter evenly in
prepared pan. Bake until cake is springy to the touch and begins to pull
from sides, about 7 minutes. Cut around edges to free cake. Turn out cake
and paper to work surface and let cool.

Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring
until sugar dissolves. Continue boiling without stirring until thermometer
registers 240F (soft ball stage).

Beat yolks until thickened. Add liqueur; gradually beat in hot syrup.
Continue beating until cool, about 5 minutes. Add butter 3 tablespoons at a
time, beating after each addition. Mix in orange juice concentrate.
Transfer 3One fourth cups buttercream to a small bowl; mix chocolate into
remaining.

Assembly: Invert cake onto sheet of plastic wrap. Carefully remove paper.
Spread orange buttercream over cake, leaving 1 inch boarder on one long
side. Sprinkle with macadamias. Roll up jelly roll fashion, starting with
long side and rolling toward side with uncovered border.

Trim to make ends even. Cut 2 inches off each end of roll at 45 degree
angle. Transfer roll to platter using plastic as aid and arranging seam
side down. Spread some chocolate buttercream on cut ends of 2 inch pieces.
With buttercream touching cake, place one piece atop cake offcenter and
the second on one long side to resemble tree stumps. Transfer 1 cup
chocolate buttercream to pastry bag fitted with One fourth inch plain tip. Spread
remaining buttercream over cake. Pipe buttercream in spirals over ends of
buche and stumps, starting at center of each. Run fork tines through
buttercream to simulate bark.

Arrange holly and cranberries decoratively on buche. Garish with Meringue
Mushrooms right before serving.

Meringue Mushrooms: Preheat oven to 150F. Line baking sheet with wax paper.
Beat whites, and pinch of salt 1 minute to blend. Combine 2 tablespoons
sugar and 2 tablespoons powdered sugar. Add to whites in 3 additions,
beating for 20 seconds after each. Continue beating until meringue is stiff
and glossy. Transfer mixture to pastry bag fitted with One half inch plain tip.
Pipe about fifteen One half to 1 inch domed rounds on prepared sheet for
mushroom caps. Smooth top of each with damp finger. Pipe about fifteen 1/2
to 1 inch high peaked mounds on prepared sheets for stems. Bake until
meringues are dry and beginning to color, about 1 Three fourths hours. Let cool
completely.

Using small knife, cut small hole in bottom of each mushroom cap. Dip
peaked end of stem in sugar paste and push into hole in mushroom cap.
Repeat with remaining caps. Dust mushrooms with cocoa powder before
serving.

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