Bche de Nol
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Bche de Nol
Bche de Nol
Ingredients
Cake:
6 eggs, divided
1 (16- oz.) box Raley's Dutch Chocolate Cake Mix
1/4 cup water
1/4 cup amaretto
1/4 cup canola oil
Unsweetened cocoa powder

Filling:
12 oz. mascarpone cheese, at room temperature
1- cups powdered sugar
2 tbsp. whipping cream
2 tbsp. amaretto
2 tsp. vanilla extract
1 tsp. almond extract

Frosting:
1 (10- oz.) bag dark chocolate chips
1 cup whipping cream
2 tbsp. butter
1 tsp. amaretto
cocoa powder
Directions

Prep: 40 minutes, Cook: 11 to 12 minutes,
Cool/Chill: 2 hours, Serves: 12

1. Preheat oven to 375°F and line the bottom of a 15½ X 10½ X 1-inch jelly roll pan with parchment paper or greased and floured foil. Beat eggs in a large mixer bowl for 5 minutes or until thickened and pale yellow. Beat together cake mix, water, amaretto, oil and 1/3 of the eggs for 2 minutes, then lightly stir in remaining eggs. Spread batter onto prepared baking sheet and bake for 11 to 12 minutes or until a toothpick inserted into the center comes out clean.

2. Let cake cool for 5 minutes. Sprinkle a smooth clean dishtowel with cocoa powder, then carefully invert cake onto towel. Peel off parchment and roll up the cake and the towel starting with the short side. Let cool completely.

3. To prepare filling, beat mascarpone, powdered sugar and cream in a large bowl until light and fluffy. Stir in amaretto and extracts.

4. To prepare frosting, place chocolate in a food processor and pulse on and off to chop. Bring cream, butter and amaretto to a simmer in a small saucepan. With the motor running, slowly add cream mixture to chocolate and process until very smooth. Cover and refrigerate for 15 minutes or until it has the consistency of frosting.  

5. To assemble cake, carefully unroll cake. Carefully spread filling over the entire surface and roll back up. Place 2 pieces of waxed or parchment paper in the center of a rectangular serving platter, side by side. Place cake, seam side down, in the center. Spread frosting over the top and sides, then lightly drag a fork along the surface until the frosting resembles tree bark; carefully pull away paper. Refrigerate until ready to serve. Let stand at room temperature for at least 30 minutes before serving. Dust with cocoa powder, if you like.

Recipe tip: If surface of cake is too crumby to spread filling, lightly brush with 1/4 cup Karo syrup, then spread evenly with filling. 

Nutritional Information:
623 calories, 9 g protein, 39 g total fat (20 g sat.), 63 g carbohydrate, 2 g fiber, 45 g sugar, 164 mg cholesterol, 348 mg sodium, 18 points