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Old 11-10-2021, 01:59 PM   #1
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Modified Bche de Nol

This will be a chocolate sponge cake. with a milk chocolate/hazelnut ganache filling, and frosting. with meringue mushrooms growing out of the log.

This is the recipe I'll be using.

Cake;
1/4 cup cake flour
2 tablespoons cornstarch
2 packs hot cocoa mix
2 tbs. Ovaltine rich chocolate powder
1 tbs. Nestle's Quick
1/8 teaspoon salt
1/2 cup granulated white sugar, divided
2 large eggs, at room temperature
3 large egg yolks, at room temperature
2 large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar

Frosting:
12 oz. semi sweet chocolate chips
4 oz. milk chocolate Ritter Sport with hazelnuts, coarsely chopped
1 1/2 cup heavy whipping cream
4 tbs. butter, cut into small pieces
1/2 cup chocolate-hazelnut spread

Filling;
12 oz. raspberry pie filling
1 cup stabilized whipped cream

I'll be making this tonight. We'll see how it comes out.

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Old 11-13-2021, 10:26 AM   #2
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frosting is done. Didn't need the butter. it came out outstanding. I'll have pictures. Now, on to the cake roll.

Seeeeya; Chief Longwind of the North
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Old 11-13-2021, 11:55 AM   #3
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Can't wait to see the finished product!!!
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Old 11-13-2021, 02:46 PM   #4
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The cake came out a little overdone, in spite of following instructions to the letter, and s wasn't as flexible as I wanted. it didn't make a perfect, round roll, but a somewhat flattened roll. But all the flavors are there, I had DIL, and kids try my modified frosting. it came out with the perfect consistency, and tastes amazing. i stabilized the homemade whipped cream with a dissolved packet of Knox unflavored gelatin, again great taste and texture. The raspberry pie filling just works with that chocolate. Finally, since this isn't a traditional Buche de Noel, I sprinkled, and pressed toasted walnuts on top. It may not be the prettiest cake I ever made, but it's sure going to taste great. Next time, I'm reducing the oven temp to 425' F rather than 450'.

Here's pictures;

Seeeeya; Chief Longwind of the /north
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Old 11-13-2021, 02:54 PM   #5
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It looks great...and that's my favorite flavor combo! Chocolate, Raspberry & whipped cream. Doesn't get much better than that! Good thing I'm about a 12 hour drive from you...as I know it will be gone before I could get there! ;-)
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Old 11-13-2021, 03:49 PM   #6
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Quote:
Originally Posted by GinnyPNW View Post
It looks great...and that's my favorite flavor combo! Chocolate, Raspberry & whipped cream. Doesn't get much better than that! Good thing I'm about a 12 hour drive from you...as I know it will be gone before I could get there! ;-)
Next, I'll have to make my famous carrot pie. It has the same texture, and flavor as a good pumpkin pie, but is safe for me to eat. Plus, when pumpkin isn't available, and you just have that hankering, this is a great pie. Although a really good apple pie is hard to beat.

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butter, cream of tartar, egg, flour, hazelnut, hazelnut spread, heavy cream, milk chocolate, recipe, semi-sweet chocolate

Modified Bche de Nol This will be a chocolate sponge cake. with a milk chocolate/hazelnut ganache filling, and frosting. with meringue mushrooms growing out of the log. This is the recipe I'll be using. Cake; 1/4 cup cake flour 2 tablespoons cornstarch 2 packs hot cocoa mix 2 tbs. Ovaltine rich chocolate powder 1 tbs. Nestle's Quick 1/8 teaspoon salt 1/2 cup granulated white sugar, divided 2 large eggs, at room temperature 3 large egg yolks, at room temperature 2 large egg whites, at room temperature 1 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Frosting: 12 oz. semi sweet chocolate chips 4 oz. milk chocolate Ritter Sport with hazelnuts, coarsely chopped 1 1/2 cup heavy whipping cream 4 tbs. butter, cut into small pieces 1/2 cup chocolate-hazelnut spread Filling; 12 oz. raspberry pie filling 1 cup stabilized whipped cream I'll be making this tonight. We'll see how it comes out. 3 stars 1 reviews
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