Espresso Buche De Noel

• 16 ounces Mascarpone cheese room temperature
• 1 stick butter room temperature
• 1 cup superfine sugar
• 1 tablespoon Instant Espresso powder
• 2 teaspoons Coffee liquor (Kahlua or Godiva)
• Zest of 1 orange
• 2 tablespoons freshly squeezed orange juice
• 1/2 cup Candied orange peel
• 18 graham crackers
• 1 cup freshly brewed and chilled coffee
• 1 cup Mocha glaze (Ganache)

1. In a mixing bowl cream butter and sugar, add Mascarpone and continue creaming until very smooth and fluffy. tvenly divide the mixture in two portions. tn one portion add orange zest, juice, and candied orange peel (diced small). to the second portion add Instant Espresso powder, Coffee liquor and steer the mixture until very smooth.
2. Assemble the cake: tover a large cutting board with parchment paper.rntip each graham cracker in chilled coffee and lay them out in a layer of 3 in width by 6 in length. rntpread evenly the first mixture (with orange zest, juice, and candied orange peel), all over the cracker layer.rntover with another layer of graham crackers dipped in chilled coffee.rntpread evenly the second mixture (Instant Espresso powder, Coffee liquor).
3. Using the parchment paper gather two longer sides of the cake not touching the middle. It should look like a triangle shape log.rnTransfer the cake on the cutting board to the refrigerator for a few hours until it hardened.
4. Make the Mocha Ganache: tring to a simmer 1/2 cup of strong freshly brewed coffee.rnttrain thru a fine sift and pour over 8 ounces of bittersweet chocolate (chopped), mix until smooth and shiny.rntteer in 3 tablespoons of cold butter.rntompletely cover the cake.rnKeep the cake in the refrigerator until ready to serve.

mascarpone cheese, butter, sugar, espresso powder, coffee, orange, freshly squeezed orange juice, crackers, coffee, ganache

Taken from food52.com/recipes/11341-espresso-buche-de-noel (may not work)