Buche de Noel Recipe - Los Angeles Times

Name: Buche de Noel Recipe - Los Angeles Times
Ingredients: 9 ounces Valrhona bittersweet chocolate, chopped; 1 1/2 cups plus 3 tablespoons powdered sugar; 3 tablespoons Dutch-process cocoa powder; 1 stick plus 3 tablespoons softened unsalted butter; 2 eggs, room temperature; 5 egg yolks, room temperature; 10 egg whites, room temperature; 1 teaspoon white vinegar; 1/2 cup plus 2 tablespoons sugar; 3/4 cup good quality apricot marmalade; Decorative elements as desired: meringue mushrooms, chocolate curls, dried apricots dipped in chocolate, powdered sugar; 7 ounces Valrhona bittersweet chocolate, chopped; 1 stick plus 7 tablespoons unsalted butter

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Food is almost religion to the French, but never more so than at the holidays. One of the most alluring traditions from a country that invented foie gras and perfected chocolate is reveillon, the...

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Ingredients

9 ounces Valrhona bittersweet chocolate, chopped
1 1/2 cups plus 3 tablespoons powdered sugar
3 tablespoons Dutch-process cocoa powder
1 stick plus 3 tablespoons softened unsalted butter
2 eggs, room temperature
5 egg yolks, room temperature
10 egg whites, room temperature
1 teaspoon white vinegar
1/2 cup plus 2 tablespoons sugar
3/4 cup good quality apricot marmalade
Decorative elements as desired: meringue mushrooms, chocolate curls, dried apricots dipped in chocolate, powdered sugar
7 ounces Valrhona bittersweet chocolate, chopped
1 stick plus 7 tablespoons unsalted butter