Buche de Noel
A classic holiday centerpiece, this Bûche de Noël (Yule Log) combines alight cocoa sponge cake rolled with sweetened whipped cream and covered indecadent chocolate ganache, designed to resemble a rustic log. You can adorn itwith optional meringue mushrooms, sugared cranberries, and rosemary for a festive touch. These extrasare simple to make but completely optional—perfect for elevating the dessertwhen you want to impress.
Servings: 8 - 10 servings
Ingredients
Sponge Cake
- 4 large eggs separated
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup (47g) all-purpose flour
- 1/3 cup (40g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
Filling
- 1 cup (240ml) heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup (240ml) heavy cream
- 8 ounces (225g) dark chocolate finely chopped
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (if using)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) water
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
Make the Sugared Cranberries & Rosemary (at least 2 hours in advance)
- Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Let cool slightly.1/2 cup (100g) granulated sugar, 1/2 cup (120ml) water
- Toss cranberries and rosemary sprigs in the syrup until coated. Remove with a slotted spoon and place on a wire rack to dry for 1 hour.1 cup fresh cranberries, 4-5 sprigs fresh rosemary
- Roll the cranberries and rosemary in granulated sugar until coated. Let dry completely.
Make the Meringue Mushrooms (at least 2 hours in advance)
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.2 large egg whites, 1/4 teaspoon cream of tartar, 1/2 cup (100g) granulated sugar
- Transfer meringue to a piping bag with a round tip. Pipe small "caps" and "stems" onto the prepared baking sheet.
- Bake for 90 minutes or until dry. Cool completely.
- Dust the caps lightly with cocoa powder. Heat chocolate melting wafers in the microwave in 20 second increments, stirring between each burst of heat until melted. Use melted chocolate to attach stems to caps. Set aside.1/4 teaspoon cocoa powder, 1/2 cup dark chocolate melting wafers
Prepare the Cake
- Preheat the oven to 350°F. Line a 10x15-inch jelly roll pan with parchment paper, greasing the edges.
- Beat egg yolks with 1/2 cup sugar until pale and fluffy. Mix in vanilla.4 large eggs, 1 teaspoon vanilla extract
- In another bowl, sift together flour, cocoa powder, and salt. Fold into the yolk mixture.1/3 cup (47g) all-purpose flour, 1/3 cup (40g) natural unsweetened cocoa powder, 1/4 teaspoon salt
- Beat egg whites until foamy, then gradually add the remaining 1/4 cup sugar. Beat to stiff peaks.3/4 cup (150g) granulated sugar
- Gently fold egg whites into the yolk mixture in thirds. Spread batter evenly in the prepared pan.
- Bake for 10-12 minutes, until the cake springs back when lightly touched.
- Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off parchment paper.2 Tablespoons powdered sugar
- Roll the cake tightly with the towel (starting from the short side) and let it cool completely.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.1 cup (240ml) heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Heat cream in the microwave or on the stovetop until just steaming (do not boil). Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Let cool slightly to thicken.1 cup (240ml) heavy cream, 8 ounces (225g) dark chocolate
- Unroll the cooled cake and spread the filling evenly over the surface. Roll it back up tightly (without the towel). Slice the roll approximately in half, then slice one of the halves on a diagonal and arrange the pieces to look like a log.
- Place the roll seam-side down on a serving platter. Trim the ends for a clean look.
- Spread ganache over the cake to resemble bark. Use a fork to create bark-like texture.
- Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log for a festive look. Optionally, dust with powdered sugar for a snowy effect.
- Chill for 1-2 hours before serving for easier slicing. Enjoy!
Nutrition
Calories: 700kcal | Carbohydrates: 77g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 143mg | Potassium: 469mg | Fiber: 6g | Sugar: 61g | Vitamin A: 1018IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 6mg
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