Frozen Chocolate-Peppermint Bùche de Noël

Ingredients

• 1 teaspoon baking powder
• ¹/₈ teaspoon cream of tartar
• ¼ teaspoon salt
• 4 large eggs
• 2 tablespoons vegetable oil
• 1 cup sugar
• 2 tablespoons water
• + 17 more ingredients
• • 1 teaspoon vanilla extract
  • Nonstick vegetable oil spray
  • 10 fresh camellia leaves or lemon leaves, wiped clean with damp cloth
  • 2 pints peppermint stick ice cream
  • ¾ cup cake flour
  • 5 large egg whites
  • ¼ teaspoon cream of tartar
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • 8 ounces bittersweet chocolate (do not exceed 61% cacao)
  • ¾ cup heavy whipping cream
  • ¼ cup natural unsweetened cocoa powder
  • Small propane kitchen torch
  • ¹/₃ cup coarsely crushed red-and-white-striped hard peppermint candies or candy canes
  • Fresh mint sprigs
  • Small candy canes
  • 3 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

Place chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Do ahead can be made 1 week ahead. Cool, cover, and chill. Rewarm, uncovered, in microwave in 15-second intervals and whisk be...

View full recipe at Epicurious