Buche de Noel is a log-shaped sponge cake. A quirky 19th-century French Christmas dessert.
Tomball, Texas's Bernadette Colvin's chocolate Yule log is her family's Christmas treat.
Leave egg whites in huge bowl for 30 minutes at room temperature. Prepare a greased 15x10x1-inch baking sheet. 375° oven.
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).
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.
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.
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.