Buche De Noel Log

Buche De Noel Log. A squidgy chocolate log with cream, fruit and more chocolate, make this a really special festive dessert. It looks impressive and tastes even better!

A dessert that will put a smile on the face of adults and children alike. The perfect pud to serve after dinner during the festive period.

Table Of Contents:

• Firstly, Buche De Noel Log Ingredients.
• Secondly, Buche De Noel Log Method.
• Thirdly, Other Recipe Ideas.

Buche De Noel Log:

Preparation time: 40 minutes

Cooking Time: 15 minutes

Ingredients:

• 150g Whitworths for Baking Caster Sugar
• 6 large free range eggs, separated
• 250g dark chocolate (70% cocoa)
• Whitworths for Baking Superfine Icing Sugar, for dusting

Filling:

• 400ml double cream, lightly whipped
• 150g raspberries, or canned cherries

Chocolate Butter Cream:

• 250g unsalted butter, softened
• 450g Whitworths for Baking Super Fine Icing Sugar
• 50g cocoa powder, sifted 
• 2 tbsp milk

Buche De Noel Log:

Method:

1. Heat oven to 180C. Line a 23 x 33cm Swiss roll tin with baking paper.
2. Whisk the Whitworths for Baking Caster Sugar and egg yolks in a bowl until light and thick.
3. Melt the chocolate, allow to cool slightly and stir in the sugar mixture.
4. Whisk egg whites to stiff peaks in a large, clean bowl. 
5. Gently fold into the chocolate mixture using a large metal spoon. 
6. Pour the mixture into the prepared tin and bake for 12-14 mins until risen and springs back to the touch. 
7. Leave to cool in the tin for 5-10 minutes. Lay a sheet of baking parchment on a board. 
8. With one bold movement, turn the cake onto the paper, then lift off the tin. 
9. Carefully peel away the baking paper and leave to cool completely.
10. Spread the whipped cream all over the cake and evenly spread out the fruit. 
11. With the long side opposite you, use the paper to roll up the cake. 
12. The cake may crack as you roll it, but don’t worry!
13. Cut approximately 1/3 rd of the cake, cut a thin slice off the smaller piece on the diagonal.
14. Transfer to a serving plate, placing the smaller piece on the side of the cake with the diagonal edge resting against the larger piece.
15. For the butter cream, beat the butter, then sift in the Whitworths for Baking Super Fine Icing Sugar and cocoa. Beat well, adding enough milk to create a smooth light butter cream.
16. Spread the butter cream over cake covering all the sponge. 
17. Use a fork to create a log effect.
18. Decorate with a dusting of Whitworths for Baking Super Fine Icing Sugar and serve.

Top Tip:

Decorate with fresh holly leaves, meringue mushrooms and chocolate bark to create a forest floor effect.

Chocolate Bark:

Simply melt chocolate, pour into a baking tray lined with baking paper, sprinkle with a little rock salt and finely chopped pistachio nuts. 

Leave at room temperature to set for 1-2 hours and break into pieces.

Recipe and photo credit by- Whitworths for Baking.

So what do you think about this recipe? Do you also fancy trying it?

You Might Also Like:

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Can you guess where this Christmas jumper is from? Oh yeah, I popped it in the title! Doh, but can you believe it is really Primark? Such a great price for a licensed jumper and the design, style, and colours look so good together. Grinch Christmas Jumper: Primark.

Thirdly, How To Make A Chocolate Yule Log. Christmas Day sweet freedom treat: chocolate yule log. How are you today, dear friends? Who wants a chocolate Yule log? Yummy!

A decadent-looking chocolate roulade with a rich chocolate coating and a creamy chestnut interior that is solely sweetened with Sweet Freedom syrup, which is manufactured entirely from fruit. with no sugar added. How awesome? From Sweet Freedom, a recipe. How do you feel about this recipe? Would you like to try it as well? As I am aware, I do. How To Make A Chocolate Yule Log.

Thanks you so much for stopping by.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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