Bûche de Noël

Bûche de Noël

15 ratings

Verena, Kitchen Stories


„Holiday season just wouldn’t be the same without this wonderful cake. Once you have rolled the log, everything is easy!“

Difficulty

Hard 💪
40
min.
Preparation
10
min.
Baking
70
min.
Resting

Ingredients

Servings:-10+
9
eggs
150 g
sugar
½
lemon (zest)
100 g
all-purpose flour
50 g
cornstarch
50 g
cocoa powder
1 pinch
salt
50 ml
vegetable oil
280 g
chocolate (bittersweet)
150 g
chocolate (milk)
850 ml
whipping cream
1
orange (zest)
1 tsp
instant espresso powder (optional)
Metric
Imperial
  • 9  eggs
  • 150 g sugar
  • ½  lemon (zest)
  • 100 g all-purpose flour
  • 50 g cornstarch
  • 50 g cocoa powder
  • 1 pinch salt
  • 50 ml vegetable oil
  • 280 g chocolate (bittersweet)
  • 150 g chocolate (milk)
  • 850 ml whipping cream
  • 1  orange (zest)
  • 1 tsp instant espresso powder (optional)

Utensils

  • long serving plate
  • baking sheet
  • standing mixer or hand mixer with beaters
  • oven
  • measuring cup
  • kitchen towel (wet)
  • sieve
  • 2 large bowls
  • fine grater
  • whisk
  • small saucepan
  • parchment paper
  • spatula

Enjoy with

Sauternes, Matured over 10 years
For this traditional french christmas cake a high-class wine is needed. Ripe aromas of raisins and forest honey go perfectly with this chocolate heavy cake.

Nutrition per serving

Cal
713
Protein
14g
Fat
52g
Carb
48g

Step 1/7

Preheat oven to 180°C/350°F. Add part of the eggs and the sugar to a standing mixer. Beat until the color of the mixture is very pale and it has grown in volume. Add lemon zest. Sift flour, cornstarch, cocoa powder, and a pinch of salt into the mixer bowl. Beat until a smooth dough forms.
  • 5 eggs
  • 150 sugar
  • ½ lemon (zest)
  • 100 all-purpose flour
  • 50 cornstarch
  • 50 cocoa powder
  • 1 pinch salt
  • standing mixer or hand mixer with beaters
  • oven
  • sieve
  • fine grater

Preheat oven to 180°C/350°F. Add part of the eggs and the sugar to a standing mixer. Beat until the color of the mixture is very pale and it has grown in volume. Add lemon zest. Sift flour, cornstarch, cocoa powder, and a pinch of salt into the mixer bowl. Beat until a smooth dough forms.

Step 2/7

Add vegetable oil to the dough and incorporate.
  • 50 ml vegetable oil
  • measuring cup
  • spatula

Add vegetable oil to the dough and incorporate.

Step 3/7

Transfer dough to a lined baking sheet and even out surface. Bake in preheated oven at 180°C/350°F for approx. 10 – 15 min. Remove from oven and place on a wet kitchen towel. Carefully remove parchment paper and use the towel to gently roll your cake. This way you prevent the surface from cracking and ensure that you will be able to form a nice cake roll later.
  • baking sheet
  • oven
  • kitchen towel (wet)
  • parchment paper

Transfer dough to a lined baking sheet and even out surface. Bake in preheated oven at 180°C/350°F for approx. 10 – 15 min. Remove from oven and place on a wet kitchen towel. Carefully remove parchment paper and use the towel to gently roll your cake. This way you prevent the surface from cracking and ensure that you will be able to form a nice cake roll later.

Step 4/7

Gently melt chocolate over a water bath over medium heat. Once it has melted, set aside.
  • 280 chocolate (bittersweet)
  • 150 chocolate (milk)
  • large bowl
  • small saucepan

Gently melt chocolate over a water bath over medium heat. Once it has melted, set aside.

Step 5/7

Separate part of the eggs. Add yolk as well as remaining eggs to a large bowl. Place bowl on the water bath and whisk eggs until they are thickened.
  • 1 egg yolk
  • 4 eggs
  • large bowl
  • whisk

Separate part of the eggs. Add yolk as well as remaining eggs to a large bowl. Place bowl on the water bath and whisk eggs until they are thickened.

Step 6/7

Beat cream until stiff. Add molten chocolate, orange zest, and instant espresso powder to the eggs and incorporate. Set aside to cool for approx. 10 min. When the mixture has cooled, gently fold whipped cream into chocolate mixture. Transfer to refrigerator and chill for approx. 1 h.
  • 850 ml whipping cream
  • 1 orange
  • 1 tsp instant espresso powder
  • standing mixer or hand mixer with beaters
  • fine grater
  • spatula

Beat cream until stiff. Add molten chocolate, orange zest, and instant espresso powder to the eggs and incorporate. Set aside to cool for approx. 10 min. When the mixture has cooled, gently fold whipped cream into chocolate mixture. Transfer to refrigerator and chill for approx. 1 h.

Step 7/7

Distribute two thirds of the cream over the cake and roll it up. Place on a long serving plate and decorate with remaining cream. It is traditional to pull the tines of a fork over the cream to make it look like tree bark. Bon appétit!
  • long serving plate

Distribute two thirds of the cream over the cake and roll it up. Place on a long serving plate and decorate with remaining cream. It is traditional to pull the tines of a fork over the cream to make it look like tree bark. Bon appétit!