Bûche de Noël is one of my first choices for the Christmas dinner dessert. It has a traditional feel, and looks seasonal, and everyone at the table loves it. While there are two versions, vanilla and chocolate, I usually gravitate to the later because it is easy to embellish with secondary flavors like orange and peppermint. This year, Black Forest bûche, is making its debut. With some chopped cherries (available canned or frozen--I have never seen Black Forest cake made with fresh cherries!) and cherry liqueur (kirschwasser is typical, but any cherry booze will do), this will be a Christmas dessert that will require seconds. Interested?
Click here for the orange-chocolate version, and my Black Forest variation.