Frozen Chocolate-Peppermint Bùche de Noël Recipe | Epicurious

Ingredients

• 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 3/4 cup heavy whipping cream
• 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
• 10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth
• Nonstick vegetable oil spray
• 1 cup sugar, divided
• 3/4 cup cake flour
• 1/4 cup natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons vegetable oil
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1/8 teaspoon cream of tartar
• 2 pints peppermint stick ice cream
• 1/3 cup coarsely crushed red-and-white-striped hard peppermint candies or candy canes
• 5 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• Fresh mint sprigs
• Small candy canes
• Small propane kitchen torch