Chocolate Yule Log

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Buche de Noel is a log-shaped sponge cake. A quirky 19th-century French Christmas dessert.

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Tomball, Texas's Bernadette Colvin's chocolate Yule log is her family's Christmas treat.

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Leave egg whites in huge bowl for 30 minutes at room temperature. Prepare a greased 15x10x1-inch baking sheet. 375° oven.

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Beat egg yolks on high for 5 minutes until thick & lemon-colored in a large bowl. Sugar 1/3 cup. Sift flour, baking cocoa, baking powder, & salt twice; gradually add yolk mixture & stir well (batter will be very thick).

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Beat egg whites on medium speed to soft peaks using clean beaters. Add remaining sugar 1 tablespoon at a time, beating on high until firm peaks form. Mix slowly. Fill pan evenly.

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Bake 10-12 minutes until cake springs back. 5-minute cooldown. Cake on cocoa-dusted towel. Peel parchment. Jelly-roll cake & cool on wire rack. In a large dish, whisk cream to soft peaks for the filling.

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Add sugar & almond extract gradually, mixing until stiff peaks form. Unroll cake; distribute filling 1 inch from edges. Reroll. Whip butter & confectioners' sugar in a big basin. Mix chocolate, milk, & vanilla.

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