We get a little weak-kneed with delight around cakes, particularly cakes whimsically shaped to look like something else—in this case, a Yule log. Made famous in France as Bûches de Noël, these sheet cakes, filled, rolled, and frosted to look like the trunks of trees, complete with the stumps of sawed off branches, provide creative cooks the very real opportunity to play with their food. Want a few woodsy meringue mushrooms made from meringue to continue the conceit? Why not?
No offense to the French, but we think this Italian version, brushed with an espresso syrup, filled with whipped cream lightened mascarpone cheese, and encased in a serious chocolate ganache, which lends itself well to sculpting, is just about the best we've ever had. Buttercream frosting is good—we know only too well from licking many bowls of it clean—but ganache is easier to make and even better to eat!
Editor's Note: This recipe is part of Gourmet's Modern Menu for A Christmas Classic. Menu also includes Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus and Green Beans with Caramelized Pecans .
•Brands of mascarpone vary in consistency. BelGioioso, a widely distributed brand, is as thick and dense as cream cheese, while other brands can be looser.
•Yule log can be made 1 day ahead and chilled, loosely covered with plastic wrap. Bring to room temperature before serving.
•If ganache becomes too firm to spread, remelt it by setting bowl over a saucepan of barely simmering water and stir gently until smooth. Chill ganache again, if necessary, to get it to a spreadable consistency.
Recipe notes
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