Prepare to transform your holiday dessert table with the most stunning and delicious French tradition that will make your guests' jaws drop! The Bûche de Noël, or Yule Log cake, is not just a dessert—it's an edible work of art that captures the enchantment of Christmas in every delectable slice. This luxurious chocolate roll, adorned with silky ganache and delicate powdered sugar "snow", is a showstopping centerpiece that promises to elevate your festive celebrations from ordinary to extraordinary.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate ganache for frosting
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease the paper.
- In a large mixing bowl, separate egg whites from yolks. Beat egg whites until soft peaks form, gradually adding 1/2 cup of granulated sugar until stiff, glossy peaks develop.
- In another bowl, whisk egg yolks with remaining 1/2 cup sugar until pale and thick. Sift together flour, cocoa powder, and salt, then gently fold into the egg yolk mixture.
- Carefully fold the beaten egg whites into the chocolate batter, maintaining as much air and volume as possible. Spread the batter evenly into the prepared pan.
- Bake for 12-15 minutes until the cake springs back when lightly touched. Immediately turn the cake onto a clean kitchen towel dusted with cocoa powder.
- Carefully roll the warm cake with the towel, starting from the short end. Let it cool completely rolled up to prevent cracking.
- For the filling, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, then carefully re-roll the cake without the towel.
- Prepare chocolate ganache by heating cream and pouring over chopped chocolate, stirring until smooth.
- Cover the rolled cake completely with chocolate ganache, using a fork to create bark-like texture.
- Refrigerate for at least 1 hour before serving. Dust with powdered sugar to resemble snow before presenting.
Tips
- Temperature is Key: Ensure your eggs are at room temperature for maximum volume when beating.
- Gentle Folding Technique: When incorporating egg whites, use a gentle folding motion to preserve air bubbles and maintain the cake's light texture.
- Roll While Warm: Rolling the cake while it's still warm prevents cracking and helps set the shape.
- Chocolate Ganache Trick: For a smooth ganache, let it cool slightly before spreading to achieve the perfect consistency.
- Decorative Touches: Use a fork to create realistic bark-like texture on your ganache for an authentic log appearance.
- Make Ahead: This cake can be prepared a day in advance, which helps the flavors meld and makes holiday hosting easier.
- Chilling is Crucial: Refrigerate the cake for at least an hour to help the ganache set and enhance the cake's structure.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 140mg
