Throwback Thursday: Buche de Noel from Providence's Cafe de Vie

A Buche de Noel is so lovely and just so perfect for Christmas. Back in 2006, Cafe de Vie in Richmond Square in Providence made these cakes for sale. Baker Kara Ibarra shared the recipe with The Journal.

The cafe is long-closed but you can make the holiday treat. Just give yourself plenty of time as there are many components.  

CAFÉ DE VIE'S BUCHE DE NOEL

 For the chocolate cake:

 6 ounces semi-sweet chocolate, chopped into small pieces

 2 tablespoons cocoa powder

 1/3 cup espresso

 6 eggs, separated

 6 tablespoons sugar

 1/2 teaspoon pure vanilla extract

 For the Chocolate Chambord Buttercream:

 4 large egg whites

 1 cup sugar

 1 1/2 cups unsalted butter, softened

 2 tablespoons cocoa powder

 2 tablespoons Chambord

 For the Dark Chocolate Ganache:

 4 ounces Hershey's Special Dark chocolate

 2 ounces semi-sweet chocolate

 1 cup heavy cream

 For the Cran-Raspberry Sauce:

 12 ounces fresh cranberries

 10 ounces seedless raspberry preserves, melted

 2 tablespoons sugar

 2 tablespoons Chambord, optional

 For the Meringue Mushrooms:

 1 cup sugar

 1/2 cup water

 5 large egg whites

 1/2 teaspoon pure vanilla extract

 Cocoa powder for dusting

 There are many components to this recipe. It is best to prepare the sauce and meringue mushrooms in advance.

 To prepare the cake:

 Preheat the oven to 350 degrees. Lightly grease the sides of a jellyroll pan and line with parchment paper, allowing 1 inch overhang on all sides. In a small saucepan, on low heat, melt the chocolate with the cocoa powder and espresso. Set aside.

 With a whisk beat the egg yolks with half of the sugar in a mixing bowl until thick. Slowly beat in the melted chocolate mixture until blended. Using an electric mixer, beat the egg whites until stiff peaks form. Mix in the remaining sugar and vanilla extract until stiff and glossy.

 Fold the egg whites into the chocolate mixture. Spoon into the lined jellyroll pan. Bake for 20-25 minutes or until the cake spring back when touched with a fingertip.

 Lay out a dish towel on a flat surface and sprinkle with cocoa powder. Once cake is removed from the oven immediately flip onto the towel and remove parchment paper to prevent sticking. Cut off any crispy edges. Cool completely.

 To prepare the buttercream filling:

 Whisk the egg whites and sugar together in the bowl of an electric mixer. Once combined, place bowl over simmering water to dissolve the sugar into the egg whites until the mixture is hot. Reattach the bowl to the mixer and whip until cooled. Now using the paddle of the mixer, beat in the softened butter and Chambord until the buttercream is smooth.

 To prepare the Ganache:

 Chop the chocolate into small pieces and place in a medium bowl. Save the shavings in a separate bow for garnishing later. Heat the cream into a slow simmer. Pour over the chocolate pieces. Let stand for at least 5 minutes and then stir until smooth. Refrigerate until cold but not solid.

 Once cold, whip the ganache in an electric mixer until it has the consistency of soft butter or whipped cream. Be careful not to over whip, it may separate.

 Reserve 1/2 cup for Meringue Mushrooms.

 To prepare the Cran-Raspberry Sauce:

 In a food processor, process the cranberries until liquid.

 Melt the raspberry preserves in a small saucepan. While still on low heat, add the Chambord, sugar and cranberry mixture. Stir well until all ingredients are incorporated.

 Cool the sauce in the refrigerator. This may be made 2-3 days in advance.

 To prepare the Meringue Mushrooms:

 Line a baking sheet with parchment paper and set the oven to 225 degrees.

 Prepare a simple syrup by heating the sugar and water over low heat until dissolved. Bring to a boil for 5 minutes. Syrup should be very light brown in color and a bit thicker than water.

 In an electric mixer, whip the egg whites on low until soft peaks form. Increase speed and add the sugar mixture, whipping constantly. Continue whipping until cool and stiff and add the vanilla.

 Spoon the meringue into a disposable pastry bag. Cut a small opening in the tip of the bag. Pipe onto the baking sheet separate mushroom stems and caps.

 Sprinkle cocoa powder on top of the mushroom caps. Bake until dry, about 1 to 1 1/2 hours. Store in a dry place until ready to use.

 Use the reserved chocolate ganache to assemble the mushrooms.

 To assemble the Bûche de Noël:

 Spread the buttercream evenly on the chocolate cake to within 1 inch of one long end. Roll cake from the long end, using the towel to help roll it. Cut off a quarter of the roll at an angle and arrange both pieces on a serving platter to resemble a log.

 Ice the entire log with a thin layer of whipped ganache and mark it with a fork to resemble bark lines.

 Garnish with the dark chocolate shavings (reserved when preparing ganache), meringue mushrooms and cranberry sauce. A fresh sprig of holly may also be used as garnish. Finally, dust serving platter with confectioners' sugar for a snow effect. Serves 12-14