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Seasons Greetings (and a Buche de Noel) from the Monday Morning Cooking Club…

To all our dear food-loving friends,

We have really enjoyed your support and following over the last year – it’s been a wonderful and altogether delicious one for us. Again! We launched our third book It’s Always About the Food in Australia in March, the USA in June and the rest of the world in JulyWe have been happily busy with launches and events, interviews and TV appearances, cooking classes and social media. We hope you’ve enjoyed being part of our journey and we look forward to more of the same in the coming year.

We’d love to know what you all want more of. Please comment at the bottom of this post or drop us an email.   Do you want to see more facebook live and more regular newsletters? Do you like our recipe videos and website recipes? Let us know – we would love to hear from you.

We wish all of you the very best for the holiday season, and a wonderful, happy, healthy, safe and above-all totally delicious year in 2018.

One of our all-time-favourite Monday Morning Cooking Club recipes is the Buche de Chocolat (which we conveniently call a Buche de Noel at this time of year!!)

The recipe is in the book, but we’ve shared it here so you can make it RIGHT NOW. It is an exceptional, do-ahead dessert for the festive season. Or any time really!

Happy cooking, and happy holidays to all!

Lisa and the MMCC gals xx

 

xmas buche de chocolat 2

Buche de Chocolat
Servings Prep Time Cook Time Passive Time
10 30minutes 20minutes 10minutes
Servings Prep Time
10 30minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 170°C. Line the base of a 38 x 26 cm swiss roll tin with baking paper. You will need a few dressmaking pins to secure the cake.
  2. Melt the chocolate with the coffee and water in a double boiler or in a heatproof bowl over a saucepan of simmering water. Allow to cool slightly. Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy, then beat in the melted chocolate. Fold this mixture into the egg whites and spread it out into the prepared tin.
  3. Bake for 20 minutes, or until a skewer inserted into the cake comes out clean. When the cake is cool, cover with a tea towel and put in the fridge for 1 hour.
  4. Beat the cream with the icing sugar and vanilla seeds until thick, and set aside.
  5. Remove the cake from the fridge. Sift the cocoa powder over the cake, then cover with a piece of baking paper and turn it over. Remove the tin and the baking paper that was on base of the cake.
  6. Place cream in the middle third of the cake, along its full length, and make a large long log as follows. Lift up the two long sides of the cake and bring them over to meet in the middle, sliding one side under the other to encase the cream. Using dressmaking pins to secure the package, join the paper and fold down, holding the paper tightly around the log to help hold its shape. Put the cake in the fridge until ready to serve.
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