Make a sweet holiday tradition |

Make a sweet holiday tradition

Molly Gingell and Anne Wiles
Cathleen Allison/Nevada Appeal Buche de Noel, or French Christmas log, is from Molly's Catering.

The December article showcases a “buche de noel” which is an amazing and traditional French cake available at Molly’s. my partner Anne Wiles is a fantastic pastry/dessert chef who can make anything sweet to compliment any holiday gathering.

Remember we can help you create a wonderful holiday event! Just Call 775-841-5511.

We would also like to emphasize our availability for all things Christmas. We can do anything to enhance your holiday events including beautiful dessert, side dishes, entrees or hors d’eurves. We are available to help you with any aspect of any event.

Molly’s would like to announce the opening of our new and improved cooking school. Classes will start January 2009 and we intend to teach fun and wild things in the kitchen. We will offer at least one monthly class and we are looking for the communities support in this endeavor. Following is our class schedule through june 2009.

January 16, 2009

6 pm $50

Catering Secrets – recipes and tips to enhance your home entertaining

Molly Gingell – instructor/ cookbook author

February 20, 2009

6pm $50

Pasta 101- quick easy and incredibly flavorful pasta dinners

Anne Wiles – Instructor

March 27, 2009

6 pm $50

Asian fusion fun – A twist on traditional asian recipes

Molly Gingell – instructor/cookbook author

April 3, 2009

6 pm $50

A passion for Desserts – Cakes and Treats – recipes and tips

Anne Wiles – Instructor

April 25, 2009

Kids cooking class – $30

Breakfast in bed for Mom and Dad

Anne Wiles – Instructor

May 7 + 8, 2009

Regional Mexican Cuisine and South American Cuisie

Guest chef: Marge Poore – instructor/cookbook author

May 29 + 30, 2009

Beautiful Italian Cuisine

Guest Chef: Gloria Bower – Instructor

June 26, 2009

Fun kids cuisine

Anne Wiles – Instructor

Buche de Noel

Chocolate roll cake with Coffee Buttercream and Chocolate Ganache Frosting

There are many combinations of cake, filling, and frosting that make the French classic Buche de Noel. Chocolate and coffee is a flavor combination that always wins, and a Buche is a beautiful centerpiece to enhance your holiday dessert table. Once the cake is frosted, it is fun to run a fork gently along the length of the log to resemble the look of bark. A nice finishing touch is a light sprinkling of powdered sugar to resemble snow. Decorate the plate with holly, or any combination of red and green leafy or flowery decor. Bon Appetit!


11⁄2 cups plus 2 tablespoons granulated sugar

1 cup all-purpose flour

3⁄4 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1⁄4 teaspoon salt

4 eggs, separated

3⁄4 cup vegetable oil

1⁄2 cup water

1 teaspoon pure vanilla extract

2 egg whites

Preheat oven to 350 degrees and have rack in the middle. Grease a half-sheet pan (12x17x2) and line the bottom with parchment paper then grease the parchment.

In one bowl, sift together 1 cup of sugar, the flour, cocoa, baking powder, baking soda, and salt.

In the bowl of an electric mixer on high speed beat the egg yolks until pale yellow and thick. On low speed add the oil, water, and vanilla. Gradually add the sifted dry ingredients and beat until well combined.

In another mixing bowl, whip the 6 egg whites to soft peaks, then gradually add the 1⁄2 cup of sugar and continue to whip until the whites are shiny and firm. Fold one-quarter of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites and fold until completely incorporated.

Scrape the batter into the prepared pan and smooth the top. Bake 25 to 30 minutes, or until the edges pull away from the side of the pan and the top is springy.

Immediately after removing the cake from the oven put it on a rack and cover with a clean, damp kitchen towel and let the cake cool. Remove the towel, sprinkle the top of the cake with the 2 tablespoons of sugar, and invert the cake onto the back of another half-sheet pan. Peel the parchment off of the bottom of the cake, turn the parchment over and lay it over the cake again. Invert the cake again onto the back of the original sheet pan, so the parchment is now on the bottom of the cake and the sugared side is up.

Turn the cake so the long end is facing you and spread the coffee buttercream evenly over the top of the cake to meet the short ends, the long end nearest you, and leaving a one-inch border of cake on the long end furthest from you.

Starting with the long side nearest you, use the parchment paper underneath to help roll the cake evenly toward the opposite end. Once rolled, tuck the parchment around the cake to secure and refrigerate for at least 2 hours, and up to overnight.

Once your log is chilled, slice a short diagonal piece from each end of the cake, making the diagonal ends parallel. Place the diagonal ends at desired parts of the cake to resemble branch stumps on a log, anchoring them with prepared ganache.

Frost the entire cake and decorate how you wish!

Coffee Buttercream

11⁄4 cups granulated sugar

5 large egg whites

2 cups (1 pound) unsalted butter, cut into pieces

1 tablespoon instant coffee

1 teaspoon pure vanilla extract

Put sugar and egg whites in a heat-proof bowl set over a pan of simmering water, and whisk until the sugar has dissolved and the egg whites are hot to the touch, about 3 minutes. Remove from heat, add the instant coffee, and mix with an electric mixer (with a whisk attachment) on high speed until it has cooled completely and forms stiff glossy peaks, about 10 minutes.

Add the butter, 1 piece at a time, and mix until all butter is incorporated. Beat until smooth.

Ganache Frosting

16 ounces bittersweet or semisweet chocolate

16 ounces (2 cups) heavy cream

Finely chop the chocolate. Heat the heavy cream in a saucepan just until it begins to simmer. Remove from heat, add the chopped chocolate, and put the lid on the saucepan. Let sit for 10 minutes, remove lid and whisk until smooth. Allow the ganache to come to room temperature, and then beat on high speed with an electric mixer until fluffy consistency.

– Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.