Make the Spongecake You will need: 5 tablespoons butter/ 2/3 cup cake flour/ 1/3 cup ginger powder/ 1/8 teaspoon baking soda/ 2 eggs/ 3/4 cup sugar 2 teaspoons vanilla. Preheat oven to 350 degrees. Butter a quarter sheet baking pan and line with parchment paper. Butter and flour parchment paper and pan, removing any excess flour. Set aside. Sift flour, soda and cocoa together and throw to ensure it's well blended. Put aside. Clarify butter by melting over low heat and melts off any milk solids on the very best. Pour amber liquid into a little bowl and keep warm until ready to use.
Make the Batter Whisk the eggs and sugar together in a large bowl over a pot of simmering water just until the sugar is dissolved and the mixture is warmed.
Beating the eggs Beat the warmed egg mixture on high speed till it is thick and has tripled in volume. Add vanilla and continue beating for another moment.
Insert the Chocolate and Flour Add the dry ingredients into the egg mixture a third at a time and fold gently but sufficient to completely moisten the dry ingredients. Drizzle in butter following dry ingredients and fold till incorporated.
Prepping the Batter Pour the batter on the prepared baking sheet and spread it out evenly with a spatula. Tap the pan on the counter lightly to remove any extra air bubbles. Bake for 15-18 minutes or until cake springs back when touched in the middle. Err on the side of less done as overcooked will lead to cracking when you start to roll it.
Preparing the cake for rolling Dust the top of this somewhat cooled cake with cocoa powder. Use a sharp knife to eliminate an 1/8 of an inch all the way around the cake to make rolling easier. Cover the cake with waxed paper and then a damp tea towel.
Rolling the cake Flip the cake and remove the parchment paper. Dust the surface with cocoa powder. Beginning at a long edge gently roll up the cake, waxed paper and damp towel toward another long edge. Wrap the roll in plastic wrap and place in the refrigerator for at least 1 1/2 hours.
Making the mousse You will need: 4 eggs separated/4 oz semisweet chocolate/4 tablespoons unsalted butter/pinch of cream of tartar/1/2 cup thick cream. Put butter and chocolate in a heat proof bowl over a simmering pot of water. Stir until melted and smooth. Remove from heat and add into a large mixing bowl with egg yolk. Whisk until smooth and let cool.
Add the Egg Whites In another bowl, beat the egg whites and cream of tartar until stiff. Whisk a third of the egg whites to the chocolate mix. Gently fold in the remainder a third.
Add the Cream Whip heavy cream until stiff. Gently fold whipped cream into chocolate mix. Place mousse in refrigerator for 1 1/2 hours to install.
Make the Meringue Mushrooms You will need: 1 cup sugar/1/2 cup water/4 egg whites/1 tsp vanilla/1 tablespoon cocoa powder/2 oz semisweet chocolate. Preheat oven to 225 degrees. Line a baking sheet with parchment paper. Beat egg whites on low speed to form soft peaks. Add sugar and water to little saucepan over medium low heat till sugar dissolves. Increase heat and bring syrup to a boil until it reaches hard ball stage or 248 degrees.
Add the Syrup Increase the speed to high and carefully drizzle hot syrup in the face of the bowl of egg whites whenever they whip. Continue beating for about 5 minutes until egg whites are stiff and glossy. Add vanilla and beat for about 30 seconds more.
Insert the Chocolate Add the cocoa powder and gently but thoroughly fold it, taking care not to break down the egg too much.
Make the Mushroom Pieces Using a piping bag or plastic storage bag and a large piping tip, create button tops about 1 1/2 - two inches in diameter. Make stalks by bringing the piping bag straight up and twisting a bit in the top to release. Dust the bits with cocoa powder. Bake in a 225 degree oven for two hours.
Build the Mushrooms When the meringues are baked and cooled, melt chocolate in a heat proof bowl over simmering water. Place the button tops upside down in an empty egg carton. Use a spoon to dab on a bit of melted chocolate onto the bottom of the button tops and then maintain on the top of the stem in the chocolate momentarily to have it set. Place mushrooms in refrigerator to set/harden entirely.
Fill the Cake Roll Very carefully unroll the cake onto a level surface.
Fill the Cake Evenly distribute the mousse filling from the interior rolled edge to approximately 1 inch from the opposite long edge. Using the towel to assist, carefully roll the cake back up with the mousse inside. Wrap the roll in plastic wrap and refrigerate for a minumum of one hour.
Create the Ganache Frosting You will need: 9 oz semisweet chocolate/ 1 1/2 cups heavy cream. Heat heavy cream to just before boiling point. Pour over semisweet chocolate in a heat proof bowl. Let rest for 5 minutes and whisk until smooth and creamy. Cool to room temperature beat on medium high speed until it's the consistency of frosting.
Assemble the Dessert Remove cake roll out of refrigerator and remove plastic wrap. Cut a bit from every end of this cake roll with an angle (30-45 degrees). Set aside.
Ice the Cake Set the cake roll onto the intended serving platter. Place parchment or waxed paper about border to keep platter clean while finishing decoration. Use a spatula to put in a generous amount of ganache frosting to the cake roll. Add a bit extra on one end of the very top and on the other hand where you can attach the two pieces you cut earlier. Gently press the angled edge of the cut pieces to the icing and fill openings with extra frosting.
Make the Details Use a smaller tipped tool (such as a butter knife) to create ridges in the ganache frosting to replicate bark.
Insert the Mushrooms Use a tiny bit of additional ganache frosting to make a foundation to press the bottoms of their mushrooms into.
Finishing touches Dust the whole cake with powdered sugar replicate snow.
Holiday Buche de Noel Insert this holiday favorite to your dessert line up.
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