Chocolate Bûche de Noël is a unique way to carry on the tradition of celebrating Christmas
For the Biscuit
4 large eggs
10g (2 tbsp) butter, room temperature
1 teaspoon dried Yeast
1 pinch of salt
For the Chocolate Buttercream:
120g bittersweet chocolate
270g butter, room temperature
120g confectioners' sugar
2 yolk eggs
TO MAKE THE BISCUIT
1. Preheat the oven to 390°F (200°C)
2. In a medium bowl, whisk the egg whites with a pinch of salt until stiff.
3. In a large bowl, cream eggs and sugar until light and fluffy. Combine the flour with dried yeast. Gradually and gently fold in the sugar-eggs mixture, using a rubber spatula. then, gently fold in the egg whites beaten.
4. Butter and line with parchment paper a baking sheet. Gently spread the batter into the prepared pan. Bake for 10 minutes until the cake is just set.
5. Gently roll the baked cake, still in the parchment paper. Allow it to cool completely.
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.
Tips: Stir with a metal spoon until melted. Avoid wooden or plastic spoons - these retain moisture that makes chocolate seize (harden).
7. In a bowl, cream the butter (room temperature) with confectioners' sugar. Add the egg yolks, one at a time, and beat until just combined. Add the melted chocolate buttercream and combine.
8. Unroll the cake. Evenly spread 2 cups (or desired amount) of the chocolate buttercream on the inside of the cake and following its natural curve, gently form it into a cake roll. Spread the exterior of the bûche de noel with enough chocolate buttercream to cover it and gently pull a butter knife or small, Refrigerate for at least 2 hour. Dust with confectioners' sugar before serving.
Love of beauty is taste. The creation of beauty is art.Ralph Waldo Emerson