BUCHE DE NOEL (YULE LOG)

Steps:

• Preheat oven to 400. Line a 15x10x1 jellyroll pan with well-greased wax paper, leaving 2-inches overhang at ends. In an electric mixer, beat eggs until frothy. Gradually add sugar and continue beating until light and lemon colored (about 10 minutes). Mix together cornstarch, cocoa, baking powder, and salt. Sift cornstarch mixture into egg mixture and fold in gently until well blended. Spread batter into prepared pan and bake at 400 for 8-10 minutes, or until toothpick inserted in center just comes out clean (do NOT over bake). Remove from oven, loosen edges, lift cake out of pan with wax paper, invert onto a tea towel sprinkled with powdered sugar, and remove paper. Cool 5 minutes. Roll cake from narrow end, rolling towel up inside along with the cake, and cool on wire rack. Meanwhile, whip the cream to firm peaks and fold in nuts and orange peel. Unroll cake, and spread whipped cream over cake. Gently re-roll cake and whipped cream using the towel to help support cake. Transfer to serving dish. If desired, slice one end of the log off at an angle and place along the side of the main log to form and side branch. For Frosting: Melt chocolate in microwave or over double boiler on stove, and remove from heat. Beat butter until light and fluffy. Beat in melted chocolate and vanilla. Gradually beat in powdered sugar, alternating with milk, until smooth. Frost yule log cake with frosting, and use a fork to score lines in the frosting to imitate bark texture. Chill cake at least 30 minutes before slicing.