Bûche de Noël

Bûche de Noël


Nothing says Christmas like a traditional yule log. Use this recipe to celebrate the festive season, or leave out the chocolate buttercream and you have a delicious chocolate Swiss roll for all year round.



CAKE

• 240g dark chocolate
• 6 large eggs, separated, at room temperature
• 160g golden caster sugar
• 1 tsp vanilla extract
• 1 tsp cream of tartar
• Butter, for greasing the tin
• Flour, for dusting the baking paper

WHIPPED CREAM FILLING

• 250ml whipping cream, room temperature
• 1 tsp vanilla extract
• 50g icing sugar

CHOCOLATE BUTTERCREAM ICING

• 75g dark chocolate, chopped, or callets
• 120g unsalted butter, at room temperature
• 250g icing sugar, sifted, plus extra for dusting

DECORATION

• chocolate holly 
• 1 baking tin measuring 40 x 30cm
• Baking paper

Serves 12–15

1. Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the baking tin with baking paper. Then grease the paper and dust with flour.
2. Melt the chocolate in a bain-marie (or in a heatproof bowl set over a pan of simmering water). Remove from the heat and leave to cool.
3. In a bowl, beat the egg yolks and 50g of the sugar until light and fluffy. Beat in the vanilla. Scrape down the sides of the bowl, then add the melted chocolate and beat until just combined.
4. In a separate bowl, whisk the egg whites until foamy, then add the cream of tartar and beat until soft peaks form. Gradually beat in the remaining sugar until stiff peaks form.
5. Fold a small amount of the egg white into the egg yolk mixture, using a spatula. Then fold in the remaining egg white until just incorporated. Don’t over-mix or the batter will deflate.
6. Spread the mixture evenly into the prepared tin. Bake for 15–17 minutes until the cake is puffy, has lost its shine and springs back when lightly pressed with a finger.
7. Remove from the oven and place on a wire rack to cool in its tin. Cover the cake with a clean, slightly dampened tea towel.

FOR THE WHIPPED CREAM FILLING

• Place the whipping cream, vanilla and icing sugar in a large mixing bowl and stir to combine. Whisk until stiff peaks form.

TO ROLL UP

• Spread the filling over the cooled cake then gently roll up the cake, working towards you and peeling off the baking paper as you go. Trim a slice off each end of the cake at an angle and set aside, then place the cake, seam side down, on a cake stand or board.

FOR THE CHOCOLATE BUTTERCREAM ICING

1. Melt the chocolate in a bain-marie (or in a heatproof bowl set over a pan of simmering water), then leave to cool slightly.
2. In a bowl, beat the butter until light and fluffy. Gradually add the sugar and beat until smooth and combined. Mix in the melted chocolate.
3. Using a palette knife, spread the buttercream over the cake, then use a fork or palette knife to create a ridged log pattern, and chill until ready to serve. Dust with icing sugar before serving and decorate with chocolate holly if using.

Chocolate Holly

• 10–12 holly leaves, washed and dried 
• 200g dark chocolate, chopped or callets 
• edible gold powder (optional) 
• Paintbrush 
• Baking paper 

Brush the top of each holly leaf with the chocolate and place on baking paper to set. Once set, gently peel the leaf away from the chocolate. Dust with edible gold powder if you wish.

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