• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Chocolate Orange & Macadamia Buche De No

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • ------------------------------------CAKE------------------------------------
  • 4 Eggs
  • 1 Egg yolk
  • 1/4 c Sugar
  • 1/3 c Flour
  • 1/3 c Cocoa
  • 1 1/2 tb Grated orange peel


1 1/2 c Plus
1 1/2 tb Sugar
1 1/2 c Water
5 Egg yolks
6 tb Orange liqueur
2 1/4 c Butter; softened
4 1/2 tb Frozen orange juice
4 1/2 oz Unsweetenend chocolate;
-melted and cooled

1/4 c Egg whites
2 tb Sugar
2 tb Powdered sugar
1 tb Powdered sugar mixed with:
1/4 ts Egg white (paste)
Unsweetened cocoa powder

Buttercreams: Bring sugar and water to boil in heavy saucepan, stirring
until sugar dissolves. Continue boiling without stirring until thermometer
registers 240F (soft ball stage).

Beat yolks until thickened. Add liqueur; gradually beat in hot syrup.
Continue beating until cool, about 5 minutes. Add butter 3 tablespoons at a
time, beating after each addition. Mix in orange juice concentrate.
Transfer 3-1/4 cups buttercream to a small bowl; mix chocolate into

Assembly: Invert cake onto sheet of plastic wrap. Carefully remove paper.
Spread orange buttercream over cake, leaving 1 inch boarder on one long
side. Sprinkle with macadamias. Roll up jelly roll fashion, starting with
long side and rolling toward side with uncovered border.

Trim to make ends even. Cut 2 inches off each end of roll at 45 degree
angle. Transfer roll to platter using plastic as aid and arranging seam
side down. Spread some chocolate buttercream on cut ends of 2 inch pieces.
With buttercream touching cake, place one piece atop cake off-center and
the second on one long side to resemble tree stumps. Transfer 1 cup
chocolate buttercream to pastry bag fitted with 1/4 inch plain tip. Spread
remaining buttercream over cake. Pipe buttercream in spirals over ends of
buche and stumps, starting at center of each. Run fork tines through
buttercream to simulate bark.

Arrange holly and cranberries decoratively on buche. Garish with Meringue
Mushrooms right before serving.

Meringue Mushrooms: Preheat oven to 150F. Line baking sheet with wax paper.
Beat whites, and pinch of salt 1 minute to blend. Combine 2 tablespoons
sugar and 2 tablespoons powdered sugar. Add to whites in 3 additions,
beating for 20 seconds after each. Continue beating until meringue is stiff
and glossy. Transfer mixture to pastry bag fitted with 1/2 inch plain tip.
Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for
mushroom caps. Smooth top of each with damp finger. Pipe about fifteen 1/2
to 1 inch high peaked mounds on prepared sheets for stems. Bake until
meringues are dry and beginning to color, about 1 3/4 hours. Let cool

Using small knife, cut small hole in bottom of each mushroom cap. Dip
peaked end of stem in sugar paste and push into hole in mushroom cap.
Repeat with remaining caps. Dust mushrooms with cocoa powder before

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?