Buche de Noel (Yule log)

    Buche de Noel (Yule log)


    1 person made this

    About this recipe: Impress Christmas guests with this yule log, or 'Buche de Noel' in French, filled with whipped cream and covered with chocolate ganache.

    Serves: 10 

    • Cake
    • 2 teaspoons butter
    • 40g plain flour, sifted
    • 30g cocoa powder
    • 1/4 teaspoon fine salt
    • 4 eggs, separated
    • 90g icing sugar, divided
    • 1 teaspoon vanilla extract
    • Whipped cream filling
    • 235ml whipping cream
    • 20g icing sugar
    • 1 tablespoon soured cream
    • Chocolate ganache
    • 120ml whipping cream
    • 225g dark chocolate chips

    Prep:45min  ›  Cook:11min  ›  Extra time:38min  ›  Ready in:1hr34min 

    1. Preheat oven to 180 C / Gas 4. Grease a Swiss roll tin with 1 teaspoon butter and line with baking parchment. Grease parchment with 1 teaspoon butter.
    2. Whisk flour, cocoa powder and salt together in a small bowl.
    3. Combine egg yolks, 30g icing sugar and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
    4. Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 60g icing sugar and beat until stiff peaks form, 2 to 3 minutes more.
    5. Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until cake batter is smooth.
    6. Pour cake batter into the prepared Swiss roll tin and spread evenly with a spatula.
    7. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
    8. Combine 235ml cream, 20g icing sugar and soured cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
    9. Turn the Swiss roll tin so the shorter side faces you. Spread whipped cream over the cake, leaving a 5cm border at the top. Roll up cake toward the uncovered border, letting the parchment fall away as you roll. Place roll seam-side down on a serving platter.
    10. Place 120ml cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
    11. Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.
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