Description
Rich chocolate “Bûche de Noël” swirls with classic French holiday magic, promising delightful layers of silky ganache and delicate sponge. Christmas celebrations become more delectable when you embrace this elegant dessert that whispers festive sophistication.
Ingredients
Scale
Main Ingredients:
- 5 large eggs, room temperature
- 1 1/2 cups (190 grams) all-purpose flour
- 3/4 cup (150 grams) sugar
- 1/3 cup (35 grams) cocoa powder
Cream and Flavoring Ingredients:
- 1 1/4 cups (300 milliliters) heavy cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Glaze Ingredients:
- 1/2 cup (85 grams) dark chocolate, melted
- 2 tablespoons (30 grams) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Calibrate the oven to 375°F (190°C) and prepare a 15×10-inch jelly roll pan with parchment paper, lightly greasing the edges.
- Combine flour, cocoa powder, baking powder, and salt through a fine-mesh sieve into a mixing bowl.
- Whip eggs with sugar and vanilla extract until the mixture transforms into a thick, pale, and voluminous texture, approximately 5 minutes.
- Delicately incorporate the sifted dry ingredients into the egg mixture, maintaining the batter’s airiness.
- Transfer the batter evenly across the prepared pan, ensuring a smooth surface. Bake for 12-15 minutes until a toothpick emerges clean when inserted.
- Simultaneously, prepare a kitchen towel by generously dusting it with powdered sugar.
- Immediately after baking, invert the cake onto the sugared towel, carefully removing the parchment paper. Gently roll the cake with the towel from the short end, allowing it to cool completely.
- Craft the filling by whipping heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks emerge.
- Carefully unroll the cooled cake and lavish the interior with the whipped cream filling. Re-roll the cake, this time without the towel.
- Create the glaze by melting dark chocolate and butter using a microwave or double boiler, stirring until achieving a silky consistency. Allow to cool slightly.
- Position the rolled cake on a serving platter and cascade the chocolate glaze over the top. Use a fork to create textured “bark-like” patterns by gently dragging through the glaze.
- Refrigerate for 30 minutes to solidify the glaze before slicing and presenting the festive dessert.
Notes
- Fold ingredients gently to maintain the cake’s light, airy texture and prevent deflation of the delicate egg mixture.
- Use a chilled bowl and whisk when whipping cream to achieve faster, more stable stiff peaks for the filling.
- Create realistic bark texture by using a fork at different angles while the chocolate glaze is still slightly warm and fluid.
- Adapt the recipe for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, ensuring the same soft cake consistency.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg