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Black Forest Chocolate Buche

 
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Mariesoleil



Joined: 07 Aug 2006
Posts: 25
Location: Quebec City

PostPosted: Sun Dec 03, 2006 8:00 pm    Post subject: Black Forest Chocolate Buche Reply with quote

Okay so this is a bit off hand as I usually do this recipe estimating and tasting as I go.

1 chocolate boxed baked on a cookie sheet lined with parchemin paper (I use Duncan Hines but not the one with pudding in it because you won't be able to roll the cake, it will come apart) or you can also make your own home made recipe.

1 can of bing cherries
500ml of heavy whipping cream
about 1/2 cup or more of sugar (taste as you go)
about 1/4 of a cup of cocoa powder (same as above)
2 boxes of Baker's semi-sweet dark chocolate
A bit of sugar to sprinkle on a clean dishtowel
About 2 tablespoon of kirsch (not necessary)

Take a clean dishtowel and sprinkle it with the sugar. When your cake comes out of the oven wait 5 minutes and then flip it onto the clean dishtowel and roll the cake so that the dishtowel is rolled inside the cake (this will prevent the cake from sticking together). Put your cake aside and let it rest for about 30 minutes.

In the meantime whip the cream into whipped cream and when it becomes thick add the cocoa and sugar (taste it to see if there is enough of both Smile )

Cut the bing cherries in half and keep a bit of syrup from the can (about 2 tablespoons or 4 if you don't use kirsch). Keep 10 whole bing cherries to decorate the buche.

Take the chocolate and cut it into pieces and melt it " au bain-marie" (not sure how you say that in english but it's when you place a bowl over a pot filled with water. Place some parchement paper onto a cookie sheet and when the chocolate is melted spread the chocolate on the parchement paper and put in the freezer until solid.

When the chocolate is solid scrape it with a knife to obtain chocolate curls, put the chocolate curls back in the freezer.

Once your cake is cool enough unroll it and drizzle the inside of the cake with kirsch and the syrup you've kept from the cherries. Add a thin layer of the whipped cream icing and then top with the cherries. Roll your cake back up (I hate that part Shocked )

Once your cake is rolled cut a thin piece off at each end. Wait until the cake is completely cook and then ice the cake with the whipped cream icing. Decorate with the chocolate curls and the bing cherries.
Refrigerate for a couple of hours before serving.
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