Finally, you decorate the gâteau with a few pieces of these exquisite chestnuts and you have yourself a beautiful Bûche which in my eyes, competes with the best of them… and a fraction of the cost.
Candied Chestnut are sprinkled on top ! Decadent !
INGREDIENTS
For the Cake
6 Large Eggs at room temperature
150 Gr. Caster Sugar
50 Gr. Cocoa powder, sifted
A little Icing Sugar
For the filling
150 Gr. can of chestnut puree in which you pour 2 tablespoons Cognac. Cut 2 Chestnuts glace in small pieces and use half in the filling for the cake. The remainder will be used to garnish the top of the cake.
For the Decoration
275 ml. double cream
50 Gr. dark chocolate
a Few holly leaves – decoration
METHOD
Grease and paper and Swiss-roll tin – 32 X 23 cm.
Make the base cake by separating the eggs. Put the whites in a large bowl and the yolks in a smaller one. Then, using an electric hand whisk, beat the egg yolks until they start to pale in color and thicken. Add the sugar and continue to beat, until the mixture becomes thicker (not too stiff).
Fold in the cocoa powder until it is thoroughly blend in.
Wash the whisk heads in warm water and when they are absolutely dry, whisk the egg whites until they form soft peaks. Take one spoonful of egg white into the chocolate mixture to loosen it, then begin carefully to fold all the chocolate mixture into the egg whites, cutting and folding until they are thoroughly combined.
Spread the mixture into the prepared tin, giving it a few taps to even it out and bake it in the centre of the oven for about 20 minutes. The cake will deflate a little when coming out of the oven… don’t panic ! Let it cool at room temperature.
For the filling – easy… Pour the entire marron puree into a small bowl and pour in 1 tablespoon of each double cream and cognac… it is Christmas after all. The mixture should be easy to spread.
Once cooled, pour the cream on the cake using a palette knife and sprinkle half the candied chestnut.
Taking the edge of the greaseproof paper to guide you, roll the base over lenghtwise into a long roll, keeping it on the edge of the paper; then, transferring it to the plate. Don’t worry if it cracks.. the cream will hide all the sins.
Now to make an authentic looking log you need to cut two diagonal pieces off each end. Place one on one side of the log, cut side to join it, and the other on the other side, but this time nearer the top. The puree will act as a glue and you will see, it is quite easy.
Beat the double cream to stiff peak, but spreadable and cover the entire buche with the cream – Melt the chocolate in the microwave oven, and drizzle over the cream-covered log – using a fork, create a woody bark-like effect. Sprinkle the remainder Glace Chestnut and decorate with holly leaves, mini Santa figurines etc….
Spectacular and so delicious. !
risespice.com 
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