This is Tried and True. I use to make this for Christmas every year back in the 80's.

I think I will put it back on the menu this year.

Home Cookin Chapter: Recipes From Thibeault's Table

Christmas Yule Log
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Source: Toronto Star

Cake
3 egg yolks
1/2 cup sugar
1 tablespoon all purpose flour
1 teaspoon cocoa powder
3 egg whites

Chocolate Butter Cream

1 pound butter (unsalted)
1-1/2 cups sugar
4 egg whites
1/2 cup melted chocolate

Chocolate for Shaving

Cake

heat oven to 400ðF

Line jellyroll pan with parchment paper

Beat egg yolks with 1/4 cup sugar. Add flour and cocoa powder. Beat
until smooth. Beat egg whites with 1/4 sugar until stiff. Gently
combine whites into yolk mixture. Spread evenly on parchment paper.
Bake at 400ðF for 15 minutes. Tip cake out on to teatowel sprinkled
with icing sugar. Remove paper.

Roll up.

Chocolate butter Cream

Warm egg whites and sugar over low heat. When sugar has dissolved
whisk until stiff. Add butter and mix until creamy. Add melted
chocolate to butter cream.

Unroll cake and spread 1/3 chocolate cream over cake. Roll Up. Cut one
slice off end on an angle. Place on top of log and Spread remaining
butter cream over cake. Decorate with shaved chocolate.
top.

Buche De Noel
3/4 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
5 eggs, separated
1 cup granulated sugar, divided
1 tsp vanilla
1/2 cup powdered sugar
1 cup semisweet chocolate chips
3/4 cup heavy cream
1 tbsp rum
Cocoa Frosting (recipe follows)
White Chocolate Curls

2 tsp unsweetened cocoa powder
Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again.
Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside.
Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form.
Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel.
Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack.
For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally.

Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use.
Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices.
Cocoa Frosting
1 cup heavy cream
2 Tbsp unsweetened dutch processed cocoa powder, sifted
1/2 cup powdered sugar, sifted
1 tsp vanilla
Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use.

From: "Holiday Celebrations Cookbook"
I've made this several times and got raves.

Linda

Don't forget the marzipan mushrooms for decoration. Cut the cake 1/3 of the way down the log and put the piece on the side of the log on an angle to make a branch. Then top with chocolate shavings to simulate bark. Garnish with mushrooms.

Thanks, all, for the tips and recipe.

Any eye candy for us ann t?