Bûche de Noël For Christmas
I adapted my chocolate roll cake recipe to make Buche de Noel.
The heavy cream will firm up when you mix in the chocolate, so beat to a loose consistency. After the heavy cream and chocolate are combined, beat well until firm. (You want the cream inside the cake to be quite firm). (Uses one 28 x 28 cm baking sheet.) Recipe by Nyonta.
Bûche de Noël For Christmas
I adapted my chocolate roll cake recipe to make Buche de Noel.
The heavy cream will firm up when you mix in the chocolate, so beat to a loose consistency. After the heavy cream and chocolate are combined, beat well until firm. (You want the cream inside the cake to be quite firm). (Uses one 28 x 28 cm baking sheet.) Recipe by Nyonta.
Cooking Instructions
- 1
Line the baking sheet with parchment paper. Bring the eggs to room temperature. Combine the ● ingredients and sift. Preheat the oven to 355/180C.
- 2
Beat eggs in a bowl and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten.
- 3
Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave.
- 4
Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
- 5
Add the sifted ● ingredients in 4 - 5 batches, folding in with a rubber spatula.
- 6
Keep mixing this way until the batter looks shiny and is well mixed.
- 7
Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix.
- 8
Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
- 9
Pour the batter into the baking sheet and smooth out the surface. Rap the baking sheet on the counter to release air bubbles. Bake for 12 minutes at 355F/180C. About 6 minutes into the baking time, turn the pan.
- 10
As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool.
- 11
Make the chocolate cream. Whip the heavy cream with the sugar and then add whipped cream to the melted chocolate and mix. You will use 120 g of the cream for the filling and the rest for frosting the surface of the cake.
- 12
Gently remove the parchment paper and place the cake on a sheet of plastic wrap. Spread the cream on the cake, making a thicker layer on the edge closest to you and a thinner layer as you get to the end. Gently and slowly roll up the cake.
- 13
After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly.
- 14
After the cake is chilled, cut off both ends. Now cut off a 2 - 3 cm piece diagonally from one end. This is for the "stump".
- 15
First frost the entire cake with the cream. Then place the "stump" piece on top of the cake and frost it as well. Use a fork to make the pattern on the surface of the cream.
- 16
Sprinkle cocoa all over the cake. Stick chocolate on the cut ends to decorate as you like (I melted a chocolate bar, spread it out thin, let it harden, cut it out into round circles and drewa spiral).
- 17
Now just decorate the cake with your favorite fruits and ornaments, and it's done!
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