Chocolate Orange Bûche De Noël

Directions:

Yields: 8 servings

Genoise Cake Directions
Preheat the oven to 350°F. Line a half-sheet tray with parchment paper and lightly coat with nonstick cooking spray.

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs for 2 minutes. With the mixer on medium speed, slowly add the sugars and salt. Increase the speed to medium-high and whisk for 5 minutes, or until the mixture is pale in color, shiny, and thick. Reduce the mixer speed to medium and slowly add the vegetable oil and vanilla extract.

In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Remove the bowl from the stand mixer and gently fold the dry ingredients into the egg mixture until just incorporated. Be careful not to overmix.

Scrape batter into the prepared baking tray and gently spread it into an even layer using an offset spatula. Gently tap the tray on the counter to release any large air bubbles, then place it in the oven and bake for 8–10 minutes, or until a toothpick inserted into the center comes out clean.

Immediately after removing the cake from the oven, run a small spatula or paring knife around the edges to loosen the cake from the tray. Dust the surface with a thin layer of cocoa powder. Place a clean kitchen towel that’s slightly larger than the tray over the cake. Place a second tray on top of the towel and carefully flip the cake over.

Carefully remove the baking tray and parchment paper. Gently roll the cake in the towel to make a tight spiral. Allow cake to cool completely while rolled.

Filling Directions
Carefully melt the chocolate over a double boiler, stirring occasionally until smooth.

Add ½ cup of the heavy cream to a small pot and bring to a simmer over medium-high heat. Once simmering, gently pour the hot cream into the bowl of melted chocolate, whisking until smooth and fully combined. Add the remaining 1 cup heavy cream and whisk until evenly incorporated. Set aside.

Using the whisk attachment on a stand mixer, beat the cream cheese, sugar, vanilla, and salt for 3–4 minutes, or until it’s fully combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low and slowly add the chocolate and cream mixture along with the orange liqueur. Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.

Increase the mixer speed to medium and whisk for 1 minute. Place the mixture in the refrigerator and every 15 minutes, gently mix the filling until it thickens to a mousse-like texture.

Ganache Directions
Place the chocolate in a heatproof metal or glass bowl.

In a small pot over medium-high heat, bring the heavy cream to a boil, then immediately remove from the heat. Pour the hot cream over the bowl of chocolate. Gently fold the mixture together until the chocolate is fully melted and smooth. Fold in the chocolate liqueur and salt, mixing until evenly incorporated.

Orange Simple Syrup Directions
Combine the sugar, water and orange zest and juice in a small pot and bring to a boil over medium-high heat. Reduce to a simmer and let cook for 1 minute, or until the sugar is dissolved. Remove from the heat, add orange liqueur, and let cool completely.

Meringue Mushrooms Directions
Preheat the oven to 200°F.

Combine the sugar and water in a small pot, and bring to a boil over medium-high heat. Meanwhile, beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed.

Once the egg whites reach soft peaks, slowly pour the hot syrup into the egg whites in a thin, steady stream while continuing to mix. Once all the syrup has been incorporated, increase the mixer speed to high and continue beating for 5–7 minutes, or until stiff peaks form and the mixing bowl feels warm to the touch.

Transfer the meringue to a pastry bag fitted with a ⅜-inch round piping tip. Line a baking tray with parchment paper and pipe 10 meringue kisses, approximately 1 inch wide. These will be the mushroom caps. Using a wet finger, gently tap down the pointed tops to create a rounded surface.

Pipe 10 smaller kisses, approximately ½ inch wide, onto the same tray. Using a wet finger, gently tap the pointed tops to round them out. These will be the mushroom stems.

Bake for 1 hour, or until the meringues easily release from the parchment paper. Remove from the oven and allow to cool completely on a wire rack.

Once cooled, assemble the mushrooms by using a small amount of ganache to attach each stem to a mushroom cap. Gently sift cocoa powder over the assembled mushrooms to finish.

Assembling the cake
Carefully unroll the cooled cake and spread the filling evenly over the surface, leaving a ~1 inch border around the edges. Gently reroll the cake without the towel, rolling it in the same direction as before. Place the rolled and filled cake in the refrigerator for 30 minutes.

Remove the cake from the refrigerator and trim a 2–2½-inch piece from one end at a slight angle. Place the trimmed piece on top of the main cake to create a branch and mimic the appearance of a log. Carefully transfer the cake to a serving platter, placing it seam-side down. Using a spatula, spread the ganache evenly over the cake. Drag a fork lengthwise through the ganache to create a textured, wood-like appearance.

Garnish with meringue mushrooms, candied cranberries, and rosemary.