La Bûche de Noël A chocolate "Yule Log" cake with raspberry flavoured cream filling. INGREDIENTS: For the cake: 1 cup sifted cake flour ¼ cup unsweetened cocoa powder (not Dutch processed) 1-teaspoon baking powder ¼ teaspoon salt 3 eggs 1-cup sugar ½ cup water 1-teaspoon vanilla extract For the filling: 2 large egg whites ½ cup sugar Pinch of salt 10 Tablespoons unsalted butter, at room temperature 2 Tablespoons raspberry purée (removed from the purée recipe before adding sugar & lemon) 2 teaspoons Chambord (a raspberry flavoured liqueur) For the Raspberry purée: 340-gram pack of raspberries thawed and puréed in food processor. Strain to remove seeds (Remove 2 Tablespoons) 2 Tablespoons sugar ½ teaspoon fresh lemon juice Pinch of salt For the glaze: 3 Tablespoons heavy cream ½ cup + 1½ Tablespoons water ½ cup Dutch-processed cocoa powder ¾ cup sugar ½ teaspoons unflavoured Preparation Sift the flour, cocoa, baking powder and salt together in a bowl or onto a piece of waxed paper Beat the eggs until thick. Beat in the sugar, 1 tablespoon at a time. Stir in the water and the vanilla Add the sifted ingredients all at once into the egg/sugar mixture. Using a rubber spatula, fold the flour in until thoroughly combined. Pour the batter into the prepared pan and spread it evenly into the corners with a metal offset spatula. Bake 12-15 minutes, or just until the cake has begun to come away from the sides of the pan. While the cake is baking, spread a dishtowel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar. Invert the cake onto the paper and carefully peel off the lining paper. Trim about 6 mm from all sides. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow cooling. Prepare the filling: Fill a wide pot with about 50 mm of hot water. Whisk the egg whites with the sugar and salt until blended. Set the bowl in the pot of hot water - make sure the water comes up to the level of the whites in the bowl - and whisk for 90 seconds. Take the bowl out of the hot water. With an electric mixer at med-high speed, whip the whites for 2-3 minutes or until cool. Reduce speed to medium and beat in the butter a tablespoon at a time. With the mixer on low speed mix in the raspberry purée and the Chambord. Line a rimmed baking sheet with foil and set a wire rack on the foil. Unroll the cake and spread the filling to within about 38 mm from the sides. Some filling may squish out; this is fine, just remove it. Transfer the cake, using 2 large metal spatulas (I use a spatula and my hand) to the rack. (The cake may be made up to 1 day ahead at this point. Wrap it tightly with plastic wrap and place in the refrigerator.) Making the Glaze: • In a large saucepan, combine the cream, sugar, ½-cup water and cocoa and bring to a boil. Reduce heat to a simmer, whisking often for about 8-10 minutes. Do not allow it to boil. • Remove the pan from the heat and while the mixture is cooling, prepare the gelatine. Sprinkle the gelatine over 1½ tablespoons of water. Set aside for a couple of minutes to allow it to bloom (absorb all the water). • Melt the bloomed gelatine in the microwave on high for 10 seconds. Whisk it into the chocolate and strain the glaze though a medium sieve. Let the glaze cool about 5 to 10 minutes. It should be thick, but still pourable. Finishing the cake * Pour the glaze over the rolled cake, using an offset spatula to evenly cover the top and sides. * Refrigerate for 30 minutes or up to 4 hours. To serve: Transfer the cake to a serving platter using 2 large metal spatulas. Trim the ends of the cake. Fill a tall container with hot water, dip your knife in the water and dry with a towel before each cut of the cake. Place some of the raspberry purée on the plates and top with a piece of cake. You may also add a dollop of whipped cream if desired.

La Bûche de Noël Chocolate Mousse "Yule Log" with orange flavoured cream filling. INGREDIENTS: For the cake: 6 eggs, separated 170 grams bittersweet chocolate 6 Tablespoons unsalted butter ¼ teaspoon cream of tartar For the filling and frosting: 2 cups heavy cream 3 Tablespoons Contreau Confectioner's sugar Cocoa powder for dusting PREPARATION: * Preheat oven to 200°C. with rack in the centre of the oven. Grease the bottom of a 380 by 250 mm jellyroll pan and line with parchment paper. * In a saucepan over low heat, meat the chocolate and butter, stirring occasionally. * Remove the chocolate from heat and whisk in the egg yolks until blended. Immediately pour into a large bowl. In another grease free, clean bowl, beat the egg whites with the cream of tartar to stiff peaks. * With a whisk, fold one-third of the whites into the chocolate to lighten it. Using a rubber spatula, fold in the remaining whites, until smooth. * Pour the chocolate/egg white mixture into the pan and spread it evenly into the corners with a metal offset spatula. Bake 10 minutes, or just until the cake has begun to come away from the sides of the pan. * While the cake is baking, spread a towel flat and lay a piece of parchment paper, the size of the cake, on top of the towel. Sprinkle the paper with some sugar. * Invert the cake onto the paper and carefully peel off the lining paper. Slowly, roll up the cake with the paper inside, and starting from a short side. Wrap the towel around the cake, place on a rack and allow cooling. Prepare the filling & frosting: In a bowl set into a larger bowl of ice and water, whip the cream and Contreau to stiff peaks. Add confectioner's sugar to your taste. Assembling the cake: When the cake is cooled, unroll it. Coat the roll with half of the cream and reroll. Trim the ends and lift the cake to a serving platter. Coat with remaining whipped cream and dust the top with some cocoa. Serving: The cake may be made up to one day ahead and stored covered in the refrigerator. Before serving, add some decorations, such as sprigs of holly, or other figurines.