Buche De Noel

epicurious.com

blodn1

subheading: For the Meringue Mushrooms:

2 large egg whites, room temperature (reserve yolks)

¼ tsp. cream of tartar

¼ tsp. kosher salt

½ cup (99g) granulated sugar, divided

Unsweetened cocoa powder (for dusting)

¼ cup (57g or 2 oz.) chopped bittersweet chocolate

subheading: For the Pistachio Filling:

¾ cup (170g or 6 oz.) raw pistachios

1¾ cups (398g) whole milk

1½ tsp. unflavored powdered gelatin

5 large egg yolks (from meringues and frosting)

½ cup (57g) granulated sugar

¾ tsp. kosher salt

¼ tsp. almond extract

subheading: For the Chocolate Buttercream Frosting:

3 large egg whites (reserve yolks)

⅔ cup (132g) granulated sugar

¼ tsp. kosher salt

1 cup (227g or 8 oz.) chopped bittersweet chocolate

1 cup (454g) unsalted butter, room temperature, cut into pieces

1½ tsp. vanilla extract

subheading: For the Cardamom Sponge Cake and Brandy Syrup:

Neutral oil or unsalted butter (for pan)

6 large eggs, room temperature, separated

1¾ cups (346g) granulated sugar, divided

1 tsp. vanilla extract

1½ cups (180g) cake flour

½ tsp. baking powder

½ tsp. kosher salt

½ tsp. ground cardamom, divided

1 tsp. cream of tartar

Powdered sugar (for dusting)

⅓ cup (79ml) brandy

subheading: For the Chocolate Bark and Assembly:

1 cup (226g or 8 oz.) chopped dark chocolate

2 Tbsp. unsweetened cocoa powder

2 oz. raw pistachios, finely ground

Powdered sugar (for dusting)

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