Chocolate Bûche de Noël is a unique way to carry on the tradition of celebrating Christmas
The Bûche de Noël is a French Christmas cake tradition dating back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolised the new year to come and would bring good luck to the family.
This cake is a traditional recipe that combines flour, eggs and sugar, all you need for a sponge cake. Here you will find some Tips to make a Roll Cake.
Prep Time: 45 min
Bake Time: 10 min
Total Time: 1h 5 min
For the Biscuit
4 large eggs, separated - at room temperature
2 Tbsp water
75 g caster sugar
lemon zest from 1/2 lemon
80 g flour
For the Chocolate Cream
100 g bittersweet chocolate
100 g caster sugar
50 ml water
250 g butter, room temperature
30 g cocoa
For the Decoration
icing (powdered) sugar
TO MAKE THE BISCUIT
1. Preheat the oven to 200°C (400°F). Butter and line with parchment paper a baking sheet (30x40 cm).
2. In a large bowl, using a mixer, beat the eggs, yolks and water on high speed for 1 minute, until frothy. Add sugar and lemon, then beat for about 2 minutes. Low the speed (or using a spatula) gradually, incorporate the flour.
3. Gently spread half of the batter into the prepared baking sheet. Bake the sponge cake for about 8 min.
4. Remove the biscuit from oven, and carefully invert the sponge onto the baking paper. Gently peel off the top layer of parchment. Sprinkle with icing (powdered sugar) and roll the cake from the narrow side, along its length. Let cool.
5. Spread the other half of the batter into baking sheet, and bake for about 8 minutes. Roll up the biscuit as described.
TO MAKE THE CHOCOLATE BUTTERCREAM
6. In a saucepan, place the bittersweet chocolate coarsely chopped. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Set aside.
Tips: Stir with a metal spoon until melted. Avoid wooden or plastic spoons - these retain moisture that makes chocolate seize (harden).
7. In a saucepan, combine the water with sugar. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Bring to a boil and cook until the temperature reaches 121°C.
Note: If you don't have a thermometer, simply dip a fork in the boiling sugar. If you see strings forming when you take the fork out, that means the syrup is ready.
8. In a bowl of stand mixer add egg yolks. With the mixer running on medium-low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the yolks are cooled and cream.
9. When the yolks have cooled, with the mixer running on medium, add the softened butter one piece at a time. Add the melted chocolate and cocoa. Increase the speed to medium high and whip until the buttercream is smooth and homogeneous. Keep to room temperature.
10. Carefully, unroll the rolls and evenly spread about 5 tablespoons of the chocolate buttercream on each roll. Gently roll up the sponges from the narrow side, along its length. Spread the exterior of the bûches de noel with the rest of the chocolate buttercream to cover it. Place one roll in a plate cake.
11. Using a sharp knife, cut off two slices of 5 cm (2 inch) each, from the second roll - cutting at an angle. Press them against both sides of the first roll. Refrigerate for 1 hour.
12. Decorate the Buche de Noel with decorative chocolate leaves and dust whith cocoa or powdered sugar.
1. Take of the Buche de Noel from fridge 2-3 hours before serving.
2. For the chocolate leaves: melt 100 g dark chocolate and brush about 10 fresh bay leaves or holly leaves. Place them on baking paper. Let cool, and carefully peel off the leaves.
''Love of beauty is taste. The creation of beauty is art.'' - Ralph Waldo Emerson