Mocha Yule Log
A bûche de Noël--a cake decorated like a yule log--is a traditional dessert served around Christmastime in France, Belgium, Canada and some other French-speaking countries. Our recipe, which is just as tasty served cold as it is at room temperature, is lighter than air. The chocolate brown-butter génoise cake made with whole-grain flour is easy to roll up and it's covered with a billowy espresso-spiked 7-minute frosting. We've substituted agave nectar for white sugar in the frosting. It's pretty garnished with meringue mushrooms and sugared rosemary.
Make Ahead Tip: Prepare through Step 9 and hold at room temperature for up to 2 hours or refrigerate, uncovered, for up to 1 day.
Equipment: 12-by-16 1/2-inch rimmed baking sheet
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores.
Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.
Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions or the recipe.
To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan; set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.
2 other carbohydrate, 1 fat