Instructions: Along the base of the roll. Use a fork to texture the meringue to resemble tree bark. Transfer the buche on its foiled base to a baking sheet. Sieve powdered sugar over the buche. Bake just until golden, 4 to 6 minutes, watching carefully. Slide a wide spatula or pancake turner under the foiled cardboard and transfer the buche to a serving platter. Serve immediately with Bittersweet Chocolate Sauce, if desired.

Yield: 12-14 servings

NOTES : My non traditional frozen yule log cake is really a chocolate souffle cake roll filled with coffee flavored frozen yogurt topped with oven browned soft meringue and served with warm bittersweet chocolate sauce.

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