Photo: Charisse Kenion
Frozen Chocolate-Peppermint Bùche de Noël
24 ingredients
Makes 12 to 14 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
982
Calories
22g
Protein
40g
Fat
130g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 3/4 cup heavy whipping cream
- 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth
- Nonstick vegetable oil spray
- 1 cup sugar, divided
- 3/4 cup cake flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 2 pints peppermint stick ice cream
- 1/3 cup coarsely crushed red-and-white-striped hard peppermint candies or candy canes
- 5 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- Fresh mint sprigs
- Small candy canes
- Special equipment: Small propane kitchen torch
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes