Monday, February 4, 2008
Frozen Chocolate Buche De Noel (yule log)
3 large eggs
1/2 cup caster sugar
1/3 cup plain flour
1 tbs cornflour
3 tbs (1/4 cup) good-quality cocoa*, plus extra to dust
2 1/2 pints good-quality vanilla ice cream
2 tbs Grand Marnier
3/4 cup thickened cream
2 tbs icing sugar
1/2 tsp vanilla extract
Halved strawberries and mint, to serve
Preheat oven to 400 F. Grease a 9 x 15 inch Swiss-roll pan and line with baking paper.
Beat eggs and caster sugar with electric beaters until very pale and light. Sift in flour, cornflour and cocoa, and fold in with a metal spoon to combine. Spread mixture evenly into slice pan. Bake for 12 minutes or until sponge starts to come away from sides of pan. Allow to cool.
Meanwhile, remove ice cream from the freezer to soften until spreadable.
Invert cake to a board and carefully brush with the Grand Marnier, then spread with the softened ice cream using a warmed palette knife. Working quickly, roll cake from the longest edge into a log. Wrap in plastic wrap and freeze for at least 2 hours or until firm.
When ready to serve, whip the thickened cream with the icing sugar and vanilla until soft peaks form.
Remove the log from the freezer and place on a serving platter. Spread the whipped cream mixture all over the cake and use a fork to create decorative lines like a those of a log. Return to the freezer for 10 minutes to firm up, then dust the log with a little extra cocoa. Decorate with strawberries and mint leaves, then serve immediately.