Buche de Noel

Beat the egg whites, and rub the yolks with a pinch of salt and sugar + vanilla sugar until it doubles in volume and becomes a whitish-frothy cream. Mix the two compositions alternating with flour in the rain, previously sifted. Pour the composition into a large tray, well lined with butter and hand everything over in a well-heated oven, reducing the heat to medium. Bake for about 25-30 minutes, but it is best to pass the toothpick test: P. when it is ready to bake, let it cool a bit in the tray and then take it out on a clean and damp towel and roll it tightly. Leave it like this until it cools completely.

To make the cream you have to rub eggs with sugar, cocoa and milk, on a steam bath, until it thickens. Make sure that the hot water bubbles do not touch the bottom of the pot in which you make the cream, stir continuously and be careful not to boil ... When it thickens well, remove from the heat and add the diced butter and mix well and vigorously. Let cool.

When the top and cream are cold, proceed to the assembly of the cake. Unfold the top and fill it with 3/4 of the cream and then roll it back.

Then cut a piece of the roll, with an oblique cut, and place it next to the large roll, as if you were forming a branch. That's how you made a delicious stump.

With the rest of the cream, fully coat the rolling pin and with the help of a fork draw some stripes that will try to suggest the bark of a tree.

It is a sweet, chocolate, aromatic, beautiful, delicious and especially ... festive cake.



Ingredients: 2 Pers.

  • For the pink grapefruit cream:
  • 2 eggs
  • 110 grams of powdered sugar
  • 50 milliliters of fresh pink grapefruit juice
  • 2 to 3 tablespoons sweet butter ointment
  • 2 tbsp cornstarch
  • For whipped cream with pink grapefruit cream:
  • 10 cl of whole flower cream
  • 80 to 100 g of grapefruit cream
  • For the citrus compote:
  • ½ pink grapefruit (good size)
  • 1 large orange
  • 2 tbsp orange marmalade
  • a few cubes of candied ginger (optional)
  • For the Genoese with ginger:
  • 2 eggs at room temperature
  • 60 g of whole brown sugar
  • 20 g of melted butter
  • 60 g of sifted flour
  • 1 teaspoon bulging yeast
  • 1 teaspoon ground ginger
  • For mounting (optional):
  • a few organic citrus zest
  • puffed rice or other chocolate cereals

Yule Log Cake

  • Author: Lindsay
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 8 - 10 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This classic Yule Log Cake is a tender chocolate sponge cake filled with whipped cream mascarpone and covered with whipped chocolate ganache! It & # 8217s is delicious, festive and made completely from scratch!

Ingredients

Chocolate Cake

  • 3/4 cup (98g) all-purpose flour
  • 1/3 cup (38g) Hershey & # 8217s Special Dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Mascarpone Whipped Cream Filling

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cups (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 8 oz (226g) mascarpone cheese, softened but still chilled *

Whipped Chocolate Ganache

  • 8 ounces semi sweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • Sugared cranberries, optional *
  • Sugared rosemary, optional *

Instructions

1. Preheat oven to 350 ° F. Line a 17 & # 21512 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.
2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredients and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip of high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter.
8. Add the remaining egg whites and gently fold together until well combined.
9. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.
10. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
11. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.
12. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
13. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
14. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
15. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
16. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up.
17. When you & # 8217re read to decorate the cake, make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
18. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm / thin), then transfer to a large mixer bowl.
19. Whip on high speed until lightened in color and thick enough to spread.
20. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
21. Use some of the chocolate ganache to attach the small log to the side of the larger log.
22. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it. Decorate with sugared cranberries and rosemary (instructions in notes), if desired.
23. Refrigerate the cake until ready to serve.

Notes

To make sugared cranberries and rosemary, add 1/2 cup of sugar and 1/2 cup of water to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, until sugar has melted. Remove from heat and let cool for about 10 minutes. Spread 1/2 cup of sugar evenly on a shallow dish. Dip cranberries and rosemary springs to the sugar water, then roll in the sugar. Let dry before adding to the cake. I also used some of the sugar clumps left behind to add & # 8220snow & # 8221 to the cake.

Keywords: yule log cake, yule log recipe, what is a yule log, chocolate yul log, christmas yule log. buche de noel


Photo Credit:

Preheat oven to 375 ° F. Line a heavy jelly-roll sheet pan (10x15-inch) with parchment paper or grease and floured foil. Make sure the parchment paper or foil sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.

In a large bowl, beat eggs on high speed until very thick and lemon-colored. (If eggs are not beaten enough, cake will be heavy and rubbery.) Gradually beat in sugar. On low speed, beat in water and vanilla.

Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside.

Add dry ingredients to set ingredients gradually, beating just until smooth.

Pour the batter into the prepared pan so it’s spread evenly and and bake for 12 to 15 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.

Remove the cake from the oven and immediately loosen the cake lift the cake out of the pan using the parchment paper and set onto the counter.

While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely, at least 30 minutes

When the cake has cooled and is ready to be filled, make the filling. See below instructions for filling.


Christmas Log Recake (Yule Log Cake)

One of my favorite cakes to make during the holiday season is this traditional Christmas cake. This buche de noel recipe is a lovely holiday classic for the French, made during Christmas time.

In America, we know a buche de noel cake as a yule log cake. In France, the cake is also referred to as a gateau de noel or gataeu roulé. I love this easy buche de noel recipe so much because it & # 8217s a foolproof way to make an impressive, festive cake without any fancy cake decorating skills.

The cake stuns and impresses everyone who sees it, but when I say you can be a beginner baker and make this, I mean it!

Trust me, I & # 8217ve seen tutorials for painted cakes with marzipan-crafted toppings that are beautiful but incredibly time-consuming and require extensive skill to actually execute.

I get the fear that goes into any cake that looks the slightest bit decorative, but when I tell you not this cake, I mean it!

This buche chocolat will make you look like a total cake boss in front of your family and friends without requiring you to actually be on.

Not only that, but a buche de noel isn & # 8217t made with the kind of icky artificial ingredients that often look pretty on fancy cakes but taste awful.

A whipped cream filling and coffee-infused chocolate frosting make this cake 100% scrumptious.

It & # 8217s not really known how yule log cakes came to be, but theoretically, they & # 8217re supposed to represent a log that & # 8217s specially selected to be burned during Christmas.

Regardless of the buche de noel history, I think the cake is particularly adored in French culture because the basis of the cake is a sponge cake, which is just the kind of light and airy type of cake that the French love.

A bûche de noel cake is typically a chocolate cake filled with chocolate cream, but I decided to balance the chocolate out with simple, sweetened whipped cream (I & # 8217ve blogged the recipe for this basic sort of chocolate roulade cake before over here).

The cake itself is rich with chocolate flavor so having a vanilla whipped cream really helps keep things from being too sweet or over-the-top.

Instead of making a plain chocolate ganache on the top, I utilized my favorite recipe for mocha frosting, using Nestlé Toll House & # 8217s dark chocolate chips to make it.

Nestlé & # 8217s dark chocolate chips always melt really well and are already in morsel form, so there & # 8217s no need for me to be chopping up any chocolate bars beforehand or using a double boiler to melt my chocolate first.

I also knew that using mocha frosting for my buche de noel decoration would be easier (and yummier) than plain ganache because the frosting sets up sooner (no drippy glaze here!) And would display the log & # 8220ridges & # 8221 very clearly.

While a classic buttercream could be manipulated to look like a tree log, I find that this mocha frosting is more apt to whatever decorative marks you want to make with it. Not only that, the frosting is so much lighter than buttercream, which works well with the delicate nature of the cake itself.

When you're making this mocha frosting, it might feel like it won't whip up into a frosting consistency, but it will. Be patient with your electric mixer (or stand mixer) and give it the time it needs to really whip up enough air and turn into the thick frosting consistency.

The sponge cake itself is baked with a minimal amount of flour (cake flour) and softly whipped egg whites, which is what gives the cake its spongy texture. It & # 8217s then baked in a half sheet baking pan / jelly roll pan (like this one) before it & # 8217s flipped out and rolled into a cylinder.

The trick to preventing cracks in a buche de noel cake is to roll the cake while it & # 8217s still slightly warm. Then when the buche de noel is completely cool, you unravel it, spread the whipped cream on top, then roll it back up.

A piece of cake is then sliced ​​off right from the front and attached to the side of the buche de noel to mimic the look of a branch.

The cake is then covered in the mocha frosting using a rubber spatula rather than an offset spatula. Usually, cakes are frosted with offset spatulas to give the frosting that perfectly smooth appearance, but in this case, we want the buche de noel to look the opposite slight ridges and bumps are welcome!

Then a final run down the cake with a fork gives the log its distinct ridges, and the garnishing of cranberries and rosemary give the cake its final dose of festivity.

If you don & # 8217t want to use real herbs or cranberries, you can always adorn the cake with a sprig of faux greenery.


Christmas log

This reverse twist on the familiar holiday Yule Log pairs light vanilla sponge cake with chocolate ganache filling that same creamy ganache turns the cake into a pretty forest log, a striking and delicious way to welcome the season. To make the traditional version of this dessert, see our recipe for Classic Bûche de Noël.

Ingredients

Chocolate Ganache Filling

  • 1 cup (170g) chopped semisweet chocolate
  • 1/2 cup (113g) heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85g) butter, at room temperature
  • 5 large eggs, separated, at room temperature
  • 1 cup (199g) granulated sugar, divided
  • 1 1/4 cups (151g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (50g) vegetable or canola oil
  • 1/2 cup (113g) milk (2%, whole or fat-free, or half-and-half), at room temperature
  • 1 teaspoon vanilla extract
  • confectioners' sugar for dusting the towel

Instructions

To make the ganache: Place the chocolate in a bowl. Heat the cream in a saucepan or in the microwave, until the mixture begins to steam. Pour over the chocolate, let sit for 2 to 3 minutes, then stir until the chocolate is completely melted. Set aside to cool to room temperature. While the mixture is cooling, make the cake

To make the cake: Preheat the oven to 375 ° F. Line a baking sheet (half-sheet pan) with parchment paper and spritz the paper with cooking spray.

In a large bowl, whip the egg whites to soft peaks. Gradually add 1/3 cup (66g) of the sugar, and continue beating the whites until medium peaks form. Set the whites aside.

In a small bowl whisk together the dry ingredients, including the remaining 2/3 cup (133g) of the sugar. Set aside.

In the bowl of a stand mixer, mix the reserved egg yolks, oil, milk, and vanilla until blended. Beat on medium speed until lightened and pale lemon colored. Add the dry ingredients and continue to mix until smooth, about 1 minute.

Remove the bowl from the mixer. Using a large spatula, gently fold the egg whites into the batter, 1/3 at a time. Use gentle motions to preserve the air in the whites.

Pour the batter into the prepared pan and spread evenly with a spatula. Bake the cake for 10 to 14 minutes or until it’s set in the middle and springs back when pressed gently.

Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with a knife. Turn the cake out onto a tea towel lightly dusted with confectioners ’sugar and peel off the parchment paper. Allow the cake to rest for 1 to 2 minutes, then roll it up loosely in the towel (starting with a short end) and let it cool completely.

To finish the filling : Once the ganache has cooled to room temperature, transfer it to a mixing bowl and add the salt and vanilla. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed and slowly add the butter in three additions. Once all the butter has been added increase the speed and whip until fluffy, stopping to scrape down the sides of the bowl as needed.

To assemble the cake : Unroll the cooled cake and spread it with approximately 3/4 cup of the filling. Re-roll, and place seam-side down on a serving plate. Use the remaining filling to frost the outside of the roll. If desired, dust with confectioners ’sugar and decorate with candied cranberries or meringue mushrooms.

Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours. Freeze for longer storage. If refrigerated or frozen, let the cake come to room temperature before serving.

Tips from our Bakers

Thanks to feedback from you, our readers, we’ve retested this recipe and as of October 2019 have made some significant changes, resulting in a much better final product.

To sugar cranberries and leaves for decoration, dip the berries in lightly beaten egg white. Wipe off any extra white and roll in granulated sugar. Set aside on parchment to dry. Use the same technique on edible leaves to add sparkle to your plate.


Recipe Summary

  • 2 cups heavy cream
  • ½ cup confectioners' sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • ½ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 6 egg whites
  • ¼ cup white sugar
  • confectioners' sugar for dusting

Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners ’sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

The magazine version of this recipe uses 1/3 cup powdered sugar and 1/4 cup cocoa powder in the filling.


Christmas log recipe

Bûche de Noël is a French Christmas cake shaped like a log. You may know it better as a Yule log or Christmas log. Originally, the Yule log was an actual log that was specially selected to burn on the hearth on Christmas day. This dessert is intended to resemble it - the bark-like texture is created by dragging a fork through the icing, and icing sugar represents the falling snow.

Ingredients Required

For the sponge biscuit Genoise)

For the butter cream:

For the soaking syrup:

Cooking Method

Step 1

Pre heat the oven to 180˚C.

In a food mixer on full speed, whip the egg whites while gradually adding the sugar until they reach soft peaks. Reduce the speed to medium and whisk in the egg yolks.

Remove the bowl from the machine and sieve in half the flour and with a spatula gently into the whipped egg whites. Repeat for the remaining flour trying to keep as much air as possible in the mixture.

Pour in the melted butter and mix.

Step 2

For the sponge biscuit cont.

Line your pastry tray with silicone paper. Place a little of the mixture under each corner of the paper to secure it to the tray and pour into the mixture.

Using a small palette knife, spread to 1cm thickness.

Cook in the pre-heated oven for 10 minutes, until a light golden color is reached and it springs back to the touch.

Remove from the oven and leave on a wire rack to cool.

Step 3

In a small saucepan bring the sugar and water to 121˚C.

Using a whisking machine, whisk the yolks and the 30ml of water for 5 minutes on full speed until light and aerated. Turn down to a medium speed and pour the sugar syrup halfway down on the side of the bowl, making sure it is away from the whisk otherwise it will simply spray the hot sugar syrup around the bowl rather than onto the egg yolks. This hot sugar syrup will partially cook the egg yolks giving you a silky, stable sabayon.

Reduce the speed to medium and leave in the machine for 3 minutes to allow the mixture to cool to around 35˚C.

Step 4

For the butter cream cont.

On a slow speed, add the rum then gradually add the soft, room temperature butter.

Whisk on full speed for 3 minutes to generate a little more lightness and volume. At this stage you can add the chopped chestnuts.

Reserve one third for filling the Bûche and the rest will be for decoration.

Step 5

In a small saucepan, bring the sugar and water to the boil, then take off the heat and add the rum.

Using a pastry brush, evenly soak the sponge.

Place the sponge upside down onto a clean tea towel and peel away the greaseproof paper.

Step 6

Spread one third of the butter cream over the soaked sponge, then roll the sponge into a tight roll 30cm long. Start by folding over the top edge towards you by about 1cm then use this to roll the log up, making sure that it is tight all the way through.

Wrap the log into a cylinder shape and refrigerate for 15 minutes.

Unwrap the log and place it on a serving dish or cake board. Carefully trim each end to give you a straight side.

Evenly spread the remaining butter cream all over and, using a fork, mark the cream to give the impression of a log. Refrigerate for 30 minutes.

Step 7

Dust with a little cocoa powder, Slice the end off the Bûche and place it in the middle on top so you can see the inside of the Bûche and give a sawn-off log effect.

Garnish with a few chocolate flakes by scraping your knife down the length of your chocolate bar. Add a few whole sweetened chestnuts.

Step 8

Or, if you prefer, you could change the filling to a chocolate ganache (200g chocolate melted into 200ml whipping cream)

For a simple chocolate sauce to serve alongside:

2tbsp Milk
90ml Whipping cream
80g 70% Chocolate, chopped

In a small saucepan on a medium saucepan, bring the milk and cream to the boil, take off the heat, and stir in the chocolate. Continue to stir until you have a smooth consistency.


Christmas log

This reverse twist on the familiar holiday Yule Log pairs light vanilla sponge cake with chocolate ganache filling that same creamy ganache turns the cake into a pretty forest log, a striking and delicious way to welcome the season. To make the traditional version of this dessert, see our recipe for Classic Bûche de Noël.

Ingredients

Chocolate Ganache Filling

  • 1 cup (170g) chopped semisweet chocolate
  • 1/2 cup (113g) heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85g) butter, at room temperature
  • 5 large eggs, separated, at room temperature
  • 1 cup (199g) granulated sugar, divided
  • 1 1/4 cups (151g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (50g) vegetable or canola oil
  • 1/2 cup (113g) milk (2%, whole or fat-free, or half-and-half), at room temperature
  • 1 teaspoon vanilla extract
  • confectioners' sugar for dusting the towel

Instructions

To make the ganache: Place the chocolate in a bowl. Heat the cream in a saucepan or in the microwave, until the mixture begins to steam. Pour over the chocolate, let sit for 2 to 3 minutes, then stir until the chocolate is completely melted. Set aside to cool to room temperature. While the mixture is cooling, make the cake

To make the cake: Preheat the oven to 375 ° F. Line a baking sheet (half-sheet pan) with parchment paper and spritz the paper with cooking spray.

In a large bowl, whip the egg whites to soft peaks. Gradually add 1/3 cup (66g) of the sugar, and continue beating the whites until medium peaks form. Set the whites aside.

In a small bowl whisk together the dry ingredients, including the remaining 2/3 cup (133g) of the sugar. Set aside.

In the bowl of a stand mixer, mix the reserved egg yolks, oil, milk, and vanilla until blended. Beat on medium speed until lightened and pale lemon colored. Add the dry ingredients and continue to mix until smooth, about 1 minute.

Remove the bowl from the mixer. Using a large spatula, gently fold the egg whites into the batter, 1/3 at a time. Use gentle motions to preserve the air in the whites.

Pour the batter into the prepared pan and spread evenly with a spatula. Bake the cake for 10 to 14 minutes or until it’s set in the middle and springs back when pressed gently.

Remove the cake from the oven, let it cool in the pan for 1 to 2 minutes, then loosen the edges with a knife. Turn the cake out onto a tea towel lightly dusted with confectioners ’sugar and peel off the parchment paper. Allow the cake to rest for 1 to 2 minutes, then roll it up loosely in the towel (starting with a short end) and let it cool completely.

To finish the filling : Once the ganache has cooled to room temperature, transfer it to a mixing bowl and add the salt and vanilla. Using an electric hand mixer or a stand mixer with the whisk attachment, whip the ganache on low speed and slowly add the butter in three additions. Once all the butter has been added increase the speed and whip until fluffy, stopping to scrape down the sides of the bowl as needed.

To assemble the cake : Unroll the cooled cake and spread it with approximately 3/4 cup of the filling. Re-roll, and place seam-side down on a serving plate. Use the remaining filling to frost the outside of the roll. If desired, dust with confectioners ’sugar and decorate with candied cranberries or meringue mushrooms.

Serve the cake immediately, or refrigerate until ready to serve, up to 24 hours. Freeze for longer storage. If refrigerated or frozen, let the cake come to room temperature before serving.

Tips from our Bakers

Thanks to feedback from you, our readers, we’ve retested this recipe and as of October 2019 have made some significant changes, resulting in a much better final product.

To sugar cranberries and leaves for decoration, dip the berries in lightly beaten egg white. Wipe off any extra white and roll in granulated sugar. Set aside on parchment to dry. Use the same technique on edible leaves to add sparkle to your plate.


Preparation

Step 1

Preheat oven to 375 °. Coat an 18x13 & quot rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve.

Step 2

Sift flour and ¼ cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave-safe bowl at 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Step 3

Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.

Step 4

Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold into meringue, leaving some streaks. Fold in dry ingredients just to combine — be careful not to overmix.

Step 5

Scrape batter into prepared baking sheet smooth top (you want to have an even layer). Bake until top of cake is dry and springs back when gently pressed and edges are starting to pull away from sides of baking sheet, 10−12 minutes let cool slightly.

Step 6

Run a knife along the edge of baking sheet to loosen and invert cake onto prepared towel. Peel away parchment and roll cake into a log inside towel. Transfer, seam side down, to a wire rack and let sit until just barely warm, about 20 minutes.

Step 7

Shake remaining 2 Tbsp. granulated sugar and 2 Tbsp. hot water in a jar until sugar is dissolved, about 1 minute. Stir in Cognac. Unroll cake and brush top with syrup.

For Level 1

Step 8

Spread whipped cream over top of cake, leaving a 1 & quot border. Roll up cake and place, seam side down, on a platter. Chill until cold, at least 30 minutes.

Step 9

Dust with powdered sugar and cut into 1 & quot slices just before serving.

For Level 2

Step 10

Instead of whipped cream, spread Chestnut Mousse over top of cake, leaving a 1 & quot border. Roll up cake and place, seam side down, on a platter. Chill until mousse is set, at least 3 hours.

Step 11

Dust with powdered sugar and cut into 1 & quot slices just before serving.

Step 12

Do ahead: Roll can be made 2 days ahead. Cover and keep chilled.

For Level 3

Step 13

Follow instructions for level 2, but do not dust cake with powdered sugar and slice. Instead, using a serrated knife, trim ½ & quot of cake from both ends. Working from one end, gently slice off a 2 & quot piece of cake, cutting at a 45 ° angle. Cut another 2 & quot piece from same end, this time cutting perpendicular to roll to create a squared off end. Dab 1 Tbsp. buttercream on angled sides of each 2 & quot piece of roll and stick to cake to form branches, positioning 1 on top and 1 on the side. Using and offset spatula or butter knife, spread chocolate buttercream over entire outside of roll, leaving cut ends exposed to reveal spiral). Use spatula to create textured lines in buttercream to look like tree bark.

Step 14

Dust with powdered sugar and decorate with meringue mushrooms just before serving.

Step 15

Do ahead: Buche de Noel (without powdered sugar and mushrooms) can be made 1 day ahead. Cover and chill.


Preparation

Step 1

Preheat oven to 375 °. Coat an 18x13 & quot rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve.

Step 2

Sift flour and ¼ cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave-safe bowl at 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Step 3

Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.

Step 4

Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold into meringue, leaving some streaks. Fold in dry ingredients just to combine — be careful not to overmix.

Step 5

Scrape batter into prepared baking sheet smooth top (you want to have an even layer). Bake until top of cake is dry and springs back when gently pressed and edges are starting to pull away from sides of baking sheet, 10−12 minutes let cool slightly.

Step 6

Run a knife along the edge of baking sheet to loosen and invert cake onto prepared towel. Peel away parchment and roll cake into a log inside towel. Transfer, seam side down, to a wire rack and let sit until just barely warm, about 20 minutes.

Step 7

Shake remaining 2 Tbsp. granulated sugar and 2 Tbsp. hot water in a jar until sugar is dissolved, about 1 minute. Stir in Cognac. Unroll cake and brush top with syrup.

For Level 1

Step 8

Spread whipped cream over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until cold, at least 30 minutes.

Step 9

Dust with powdered sugar and cut into 1" slices just before serving.

For Level 2

Step 10

Instead of whipped cream, spread Chestnut Mousse over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until mousse is set, at least 3 hours.

Step 11

Dust with powdered sugar and cut into 1" slices just before serving.

Step 12

Do ahead: Roll can be made 2 days ahead. Cover and keep chilled.

For Level 3

Step 13

Follow instructions for level 2, but do not dust cake with powdered sugar and slice. Instead, using a serrated knife, trim ½" of cake from both ends. Working from one end, gently slice off a 2" piece of cake, cutting at a 45° angle. Cut another 2" piece from same end, this time cutting perpendicular to roll to create a squared off end. Dab 1 Tbsp. buttercream on angled sides of each 2" piece of roll and stick to cake to form branches, positioning 1 on top and 1 on the side. Using and offset spatula or butter knife, spread chocolate buttercream over entire outside of roll, leaving cut ends exposed to reveal spiral). Use spatula to create textured lines in buttercream to look like tree bark.

Step 14

Dust with powdered sugar and decorate with meringue mushrooms just before serving.

Step 15

Do ahead: Buche de Noel (without powdered sugar and mushrooms) can be made 1 day ahead. Cover and chill.


Video: بوش دي نويل Bûche de Noël 2021 (October 2021).