Description
Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners’ sugar to resemble snow on a Yule log.
Ingredients
- 2 cups heavy cream
- ½ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- ½ cup white sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 egg whites
- ¼ cup white sugar
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl
- whip cream
- 1/2 cup confectioners’ sugar
- 1/2 cup cocoa
- and 1 teaspoon vanilla until thick and stiff. Refrigerate.
- In a large bowl
- use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color
- light and frothy. Blend in 1/3 cup cocoa
- 1 1/2 teaspoons vanilla
- and salt. In large glass bowl
- using clean beaters
- whip egg whites to soft peaks. Gradually add 1/4 cup sugar
- and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven
- or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan
- and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake
- roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake
- and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate
- and refrigerate until serving. Dust with confectioners’ sugar before serving.
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr 30 mins
Servings: 12