1 cup Sugar
1/3 cup Water
1/4 cup Cocoa
1 teaspoon Vanilla
1 cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 gallon Ice Cream*
1 gallon Ice Cream*
2 cups Whipping Cream -- whipped
** Choose 2 different flavors of ice cream that compliment each other.
Because I am a chocoholic I use a raspberry for the 1/2
gallon "inner core" and a dark fudge for the gallon "surrounding" ice cream - but you can use your imagination!
Let your 1/2 gallon of ice cream soften until "workable"
but not liquid. Lay out a piece of plastic wrap. Form the ice cream into a long log, the length of your jelly roll pan and about 1-1/2 inch in diameter.
Wrap in the plastic wrap and freeze.
Preheat oven to 375o.
Beat eggs at high speed until thick and pale yellow. Add sugar and beat well. Blend in water, cocoa,vanilla. Stir in sifted dry ingredients, and mix until batter si smooth.
Line a jelly roll pan with lightly greased wax paper. Pour in batter and bake for 12 - 15 minutes.
Invert cake immediately onto a towel sprinkled with
icing sugar. Carefully peel off the paper and trim off any stiff edges. Roll cake up in the towel while still hot. Let cool completely. Unroll.
Let your gallon of ice cream soften a bit so that is is
spreadable, and spread it all over your cake. Place your log of ice cream at one end of the cake/ice cream layer and roll the whole thing up. Don't worry if it cracks -
the whole thing will be covered. Keep in freezer until 5 minutes before you're ready to serve.
When ready to serve, place the Būche on your serving
platter "seam side down" Spread the whipped cream all over the top and sides trying to make soft peaks.
For an extra special presentation take 2 half eggshells
and insert them well into the whipped cream on top of the Būche. Fill each one with a little brandy and ignite!