Prepare to transform your holiday dessert table with the most decadent and show-stopping treat imaginable! This Chocolate Hazelnut Buche de Noel isn't just a cake – it's a culinary masterpiece that will have your guests swooning with every luxurious bite. Imagine a delicate chocolate sponge rolled to perfection, filled with creamy chocolate hazelnut spread and billowy whipped cream, then artfully decorated to resemble a rustic woodland log. Whether you're a seasoned baker or a holiday dessert novice, this recipe will make you look like a professional pastry chef and create a dessert that's as beautiful as it is delicious.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1 cup chocolate hazelnut spread
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- Chocolate shavings for decoration
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges.
- In a large mixing bowl, separate egg whites from yolks. Beat egg whites until soft peaks form, gradually adding granulated sugar until stiff, glossy peaks develop.
- In a separate bowl, whisk egg yolks until pale and creamy. Gently fold egg yolks into the meringue mixture.
- Sift together flour, cocoa powder, and baking powder. Carefully fold dry ingredients into the egg mixture, maintaining the meringue's airiness.
- Pour batter evenly into prepared pan, spreading smoothly with a spatula. Bake for 12-15 minutes until the cake springs back when lightly touched.
- Immediately after removing from oven, dust a clean kitchen towel with cocoa powder. Invert the hot cake onto the towel and carefully roll from the short end, allowing cake to cool in a rolled shape.
- While cake cools, whip heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
- Unroll cooled cake carefully. Spread chocolate hazelnut spread evenly across the interior surface, leaving a small border around edges.
- Spread whipped cream over the chocolate hazelnut layer. Carefully re-roll the cake, using the towel to assist in creating a tight, even log.
- Trim ends of the log for a clean finish. Cover with remaining chocolate hazelnut spread, creating a bark-like texture using a fork.
- Refrigerate for at least 1 hour to set. Before serving, dust with additional cocoa powder and decorate with chocolate shavings.
- Slice and serve chilled. Store remaining cake in refrigerator, covered, for up to 3 days.
Tips
- Room temperature eggs are key! They'll whip up more easily and create a lighter, airier cake.
- Be gentle when folding ingredients to maintain the meringue's delicate structure.
- Roll the cake while it's still warm to prevent cracking when you fill and re-roll it.
- Use a fork to create realistic bark-like texture on the chocolate coating.
- Refrigerate the log for at least an hour before serving to help it set and make slicing easier.
- For extra elegance, use a fine mesh sieve to dust cocoa powder for a snow-like effect.
- Don't worry if your log isn't perfect – rustic imperfections are part of its charm!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 144mg
