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Bûche de Noël
Bûche de Noël
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Delicious Christmas dessert: Chocolate Bûche de Noël - chocolate cake roll filled with chocolate cream, designed as a yule log.
Ingredients:
  • 2 cups heavy cream
  • 0.5 cup confectioners' sugar
  • 0.5 cup unsweetened cocoa powder
  • 6 egg yolks
  • 0.33333334326744 cup unsweetened cocoa powder
  • 1.5 teaspoons vanilla extract
  • 0.125 teaspoon salt
  • 6 egg whites
  • 0.25 cup white sugar
  • confectioners' sugar for dusting
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and line a 10x15 inch jellyroll pan with parchment paper. Whip together cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate the mixture.
  • In a spacious bowl, with an electric mixer, whip egg yolks and 1/2 cup sugar until light, pale, and frothy. Add 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and a pinch of salt. Mix well.
  • Whisk egg whites in a large glass bowl until soft peaks form. Gradually sprinkle in 1/4 cup sugar and continue beating until stiff peaks form.
  • Combine the yolk mixture with the whites right away.
  • Evenly distribute the batter in the prepared pan.
  • Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched.
  • Sprinkle a fresh dishtowel with confectioners' sugar. Gently loosen the cake from the pan using a knife, then flip the warm cake onto the towel. Peel off and throw away the parchment paper.
  • Roll up the cake along the short edge using the towel, then allow it to cool for 30 minutes.
  • Carefully unfurl the cake and evenly distribute the filling, leaving a 1-inch border along the edges.
  • Roll the cake with the filling inside, place seam side down on a serving plate, and refrigerate until ready to serve.
  • Savor every flavorful bite!

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