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Buche de Noel
Buche de Noel
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Decadent hazelnut-chocolate cake with vanilla mascarpone filling spiked with Frangelico liqueur.
Ingredients:
  • 30g dark cooking chocolate, coarsely chopped
  • 4 eggs
  • 155g (3/4 cup) caster sugar
  • 40.00 gm warm water
  • 0.63 gm bicarbonate of soda
  • 40g (1/2 cup) self-raising flour
  • 20.00 ml plain flour
  • 40g (1/3 cup) hazelnut meal
  • 25.00 gm caster sugar, extra
  • 1 x 250g ctn mascarpone
  • 125ml (1/2 cup) thickened cream
  • 40.00 ml Frangelico liqueur
  • 1 vanilla bean, split lengthways, seeds removed
  • White chocolate leaves, to decorate (see notes)
Instructions:
  • Preheat your oven to 180°C. Grease a 25 x 30cm Swiss roll pan with melted butter, then line the base and two short sides with non-stick baking paper extending about 7cm above the edges.
  • Melt chocolate in a heatproof bowl over simmering water, stirring occasionally with a metal spoon until smooth. Make sure the bowl doesn't touch the water.
  • Beat the eggs and sugar in a medium bowl using an electric beater until pale and creamy, about 10 minutes.
  • Combine the water and bicarbonate of soda with the melted chocolate. Sift the flour over the egg mixture, then gently fold in the hazelnut meal and chocolate mixture using a metal spoon until fully incorporated. Transfer the batter into the lined pan and bake for 12 minutes, or until the center is firm and a skewer comes out clean.
  • Lay a 50 x 30cm sheet of non-stick baking paper on a flat surface and sprinkle with 4 teaspoons of extra sugar. Gently transfer the cake onto the sugared paper using the overhanging edges. Peel off the top paper, trim the crisp edges, and carefully roll the cake starting from the long side closest to you. Wrap in baking paper, place seam-side down on a tray, and let it cool completely for 1 hour.
  • Whip mascarpone, cream, Frangelico, and vanilla seeds until stiff peaks form. Gently unfurl the cake, spread with mascarpone mixture, and then roll it up. Dust with the remaining sugar, cover with parchment paper, and refrigerate in an airtight container for 1 hour. Garnish with white chocolate leaves before serving.

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