Julia Child's Bûche De Noël

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TWCoffey

subheading: Italian Meringue:

1 ⅓ cups granulated sugar

½ cup water

3 large egg whites, at room temperature

⅛ teaspoon cream of tartar

1/16 teaspoon fine sea salt

subheading: Meringue Mushrooms:

½ cup Italian Meringue

subheading: Frosting and Filling:

12 ounces 56% cacao semisweet baking chocolate, coarsely chopped (about 2 cups plus 2 tablespoons)

⅓ cup hot strong brewed coffee

2 ¾ cups Italian Meringue

1 tablespoon vanilla extract

½ cup unsalted butter (4 ounces), at room temperature, divided

subheading: Orange Sponge Cake:

Unsalted butter, for greasing pan

¾ cup blanched almonds (about 4 ½ ounces)

¾ cup plus 2 tablespoons granulated sugar, divided

3 large eggs, separated, at room temperature

2 teaspoons grated orange zest plus 2 ½ tablespoons fresh orange juice (from 1 large orange)

¼ teaspoon almond extract

½ cup cake flour (about 2 ⅛ ounces), plus more for dusting pan

3 tablespoons powdered sugar, divided

subheading: Bûche de Noël:

2 ½ tablespoons unsweetened cocoa, plus more for dusting

2 to 4 teaspoons fresh orange juice (about 1 large orange) or dark rum

Powdered sugar, for dusting cake

Sugared cranberries and fresh rosemary, for garnish (optional)

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