THis is as close as I've been able to come to what I had in France, many years ago. Good Luck, and Bon Appetit!


  • 4 eggs separated
  • 1 2/3 cups sugar
  • 1/2 teaspoon vanilla
  • 1 cup sifted cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 6 tablespoons rum (dark, if possible)
  • 2/3 cup water
  • 4 egg yolks
  • 1 cup butter, softened (you can use margarine, but it's not the same)
  • 1 1/2 squares unsweetened chocolate, melted
  • 1 teaspoon instant coffee powder


Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar beating until egg whites stand in stiff peaks. In separate bowl beat 4 egg yolks until thick and lemon-colored. Gradually add 1/2 cup sugar beating constantly (this should be creamy, not grainy). Stir in vanilla. Gently fold egg-yolk mixture into whites (like making a souffli). Sift together flour, baking powder, and salt. Sift over top of egg mixture and fold in gently. Spread mixture evenly in greased and floured 15-by-10-by-1-inch jelly roll pan. Bake at 375 degrees for 10 to 12 minutes, or until top springs back when lightly touched. Loosen edges of cake. Immediately turn out on kitchen towel that has been liberally sprinkled with confectioners' sugar. Sprinkle cake evenly with 2 tablespoons rum. Roll up cake, starting at long side. Cool
Meanwhile in a small saucepan combine remaining 2/3 cup sugar and water. Bring to a boil and cook to 240 degrees on a candy thermometer (soft-ball stage). Beat 4 egg yolks until thick and lemon colored. Very gradually add hot syrup, beating constantly. Continue beating until mixture is completely cool. Beat in the softened butter 1 tablespoon at a time. Add chocolate, instant coffee powder and remaining rum. Continue beating until thick.
Unroll cake. Spread evenly with half of the filling. Roll up starting at the long side. Cut a 4-inch piece from end of roll, cutting on the diagonal. On a serving platter place 4-inch piece along side of large roll at an angle to resemble a log. Frost with remaining filling. Mark frosting with times of fork to resemble tree bark. Decorate with colored tubes of icing for vines and berries. If wanted add marzipan mushrooms for extra effect.

If you must ask, you should not be eating this.

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Submitted 6/13/05.
Source: unknowm - possibly from The Chicago Tribune
Submitted By: Dennis Longfield
BUCHE DE NOEL - French Yule Log