Caramel-Pecan Bûche de Noël Recipe

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Caramel-Pecan Bûche de Noël
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Ingredients
18
Count
Nutrition
876
Calories
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Ingredients:

Directions:

  1. For cake: Preheat oven to 350°F. Line 17x12x1-inch rimmed baking sheet with parchment; butter paper. Pulse nuts and flour in processor until nuts are finely chopped (not ground). Using electric mixer, beat egg whites and salt in very large bowl until foamy. With mixer running, gradually beat in 1/4 cup sugar, beating just until stiff peaks form. Using electric mixer, beat yolks with 1/3 cup sugar and bourbon in large bowl until thickened, about 5 minutes. Add yolk mixture to egg-white mixture. Sprinkle nuts over; gently fold until almost incorporated. Add butter; fold gently just to blend. Pour into prepared baking sheet, spreading batter gently to form even layer.
  2. Bake cake until edges begin to brown and cake is firm to touch, about 14 minutes. Cool in pan on rack.
  3. For frosting and caramel sauce: Stir 1 1/4 cups sugar and 1/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes (time will vary, depending on size of pan). Remove from heat; immediately add cream (mixture will bubble vigorously). Whisk in butter, bourbon, and salt. Stir over medium heat until any caramel bits dissolve. Transfer 1 cup caramel sauce to small pitcher. Add chocolate to remaining caramel in saucepan. Let stand off heat 5 minutes; whisk until smooth. Transfer to bowl. Let frosting stand until spreadable, stirring occasionally, about 1 hour.
  4. Spread 1 cup frosting over cake in even layer. Beginning at 1 long side and using parchment as aid, roll up cake jelly-roll style. Starting 1 inch in from each end of cake, cut off 3-inch-long diagonal piece from each end. Arrange cake, seam side down, on platter. Spread cut side of each 3-inch cake piece with some of frosting. Attach 1 cake piece, frosting side down, to top of cake near 1 end. Attach second piece to side of cake near opposite end. Cover cake with remaining frosting. Run fork in concentric circles on cake ends. Do ahead Can be made 1 day ahead. Cover loosely with waxed paper and let stand at room temperature.
  5. Garnish platter with leaves. Sprinkle cake lightly with powdered sugar. Cut cake into slices and serve with bananas, if desired, ice cream, and sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 875.97 Kcal (3668 kJ)
Calories from fat 642.04 Kcal
% Daily Value*
Total Fat 71.34g 110%
Cholesterol 197.33mg 66%
Sodium 239.36mg 10%
Potassium 419.43mg 9%
Total Carbs 51.74g 17%
Sugars 36.62g 146%
Dietary Fiber 4.68g 19%
Protein 8.57g 17%
Vitamin C 5mg 8%
Vitamin A 0.5mg 15%
Iron 1.5mg 8%
Calcium 107.1mg 11%
Amount Per 100 g
Calories 337.36 Kcal (1412 kJ)
Calories from fat 247.26 Kcal
% Daily Value*
Total Fat 27.47g 110%
Cholesterol 76mg 66%
Sodium 92.18mg 10%
Potassium 161.53mg 9%
Total Carbs 19.92g 17%
Sugars 14.1g 146%
Dietary Fiber 1.8g 19%
Protein 3.3g 17%
Vitamin C 1.9mg 8%
Vitamin A 0.2mg 15%
Iron 0.6mg 8%
Calcium 41.3mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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