Name: How to make a buche de noël (yule log)
Ingredients: 7.0 Egg; 1/8tsp Salt; 3/4tsp Cream of tartar; 3/4c Sugar; 2.0Tbsp Strong coffee; 1.0tsp Vanilla extract; 6.0oz Bittersweet chocolate; Mocha filling; 3/4pt Heavy whipping cream; 2.0tsp Vanilla extract; 3.0Tbsp Sugar; 2.0tsp Cocoa; 3.0Tbsp Strong coffee; Frosting; 3/4c Heavy whipping cream; 3.0Tbsp Unsalted butter; 5.0oz Bittersweet chocolate; 4.0oz Milk chocolate; Decoration; Marzipan; Cocoa powder; Confectioner sugar; Wooden ornaments

STEPS
INGREDIENTS
Preheat oven 375F. Grease large jelly roll pan (17"x12") with butter and fit with waxed paper and grease. Melt chocolate in double broiler. Mix egg whites, salt, cream of tartar and sugar, beat firm.
Add coffee and vanilla extract. Add melted chocolate to egg yolks. Stir in the whites in choco-yolk mix, fold with rubber spatula. Pour mix and bake at 375 for 10 min, then 350 for 15 min. Let cool.
Prepare filling. Whip cream until firm. Add vanilla extract, sugar, cocoa and coffee. Turn out cake onto clean dish towel. Spread filing and roll long side.
Prepare frosting. Coarsely chop chocolate. Bring cream and butter to boil over medium heat. Remove from heat and whisk chocolate until melted. Transfer to bowl and let cool at room temperature.
Assemblage. Place log on serving platter.
Spread frosting around the platter to create mud effect.
Roll marzipan in small cylinders for the mushroom stem and balls for the cap. Pinch the ball into cap and press gently onto stem. Dust with cocoa.
Arrange mushrooms and other things.
Dust confectioner sugar for snow effect.
7.0 Egg
1/8tsp Salt
3/4tsp Cream of tartar
3/4c Sugar
2.0Tbsp Strong coffee
1.0tsp Vanilla extract
6.0oz Bittersweet chocolate
 Mocha filling
3/4pt Heavy whipping cream
2.0tsp Vanilla extract
3.0Tbsp Sugar
2.0tsp Cocoa
3.0Tbsp Strong coffee
 Frosting
3/4c Heavy whipping cream
3.0Tbsp Unsalted butter
5.0oz Bittersweet chocolate
4.0oz Milk chocolate
 Decoration
 Marzipan
 Cocoa powder
 Confectioner sugar
 Wooden ornaments

How to make a buche de noël (yule log)

A modern take on the traditional version that calls for sponge cake. The chocolate cake develops a crust that crackles once rolled and create a more organic look to the piece.