Family gatherings and friendly shindigs during the Christmas season are always a wonderful excuse to show off culinary skills for loved ones. If you crave something traditional but want to move away from the usual pasta fare, this Christmas log recipe is a perfect fit.
This dessert tells a story. It hails from France, where it is famed as ‘Bûche de Noël.’ The classic version features a soft sponge cake crowned with a layer of cream, rolled up, and cloaked in another sweet layer. Filling ideas often include pastry cream, praline, coffee, or milk chocolate, while the exterior is typically dark chocolate. The name stems from its appearance: a dark brown coating suggesting a log ready for the fireplace to warm the cold winter night.
This Christmas treat is prepared as follows:
Contents
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Eggs: 4
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Sugar: 100 grams
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Flour: 40 grams
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Pure cocoa powder: 50 grams
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Baking powder: 1 teaspoon
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Salt: 1/4 teaspoon
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Whipped cream: 400 grams
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Dark chocolate: 175 grams
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Vanilla extract: 1 teaspoon
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Butter: One and a half tablespoons
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Powdered sugar: 125 grams for preparation plus additional for preventing sticking to the meringue
detailing
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Separate the yolks from the whites of the eggs. Beat the egg whites in a mixer on high speed until stiff peaks form, then set aside.
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In the mixer, place the yolks and powdered sugar and beat on medium-low until pale in color.
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Add the flour, cocoa powder, baking powder, and salt; mix until a smooth batter forms.
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To lighten the batter, fold in a tablespoon of the whipped egg whites and mix on low speed for about a minute.
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When the dough feels soft, fold in the remaining egg whites by hand.
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Spread the batter on a 20cm by 30cm silicone sheet and preheat the oven to 220°C.
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Bake until just cooked through but still tender, about 7 minutes.
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Dust a clean cloth with powdered sugar. Place the cake on the cloth and roll it into itself. Allow it to cool completely.
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Meanwhile, heat 240 grams of whipped cream.
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Combine chocolate, butter, and vanilla extract in a bowl. Add the warm cream and stir until everything is melted and evenly blended. Let it cool.
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Unroll the cake and remove the cloth.
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Pour the remaining cream and the powdered sugar into the mixer. Beat on medium-high speed until fluffy and light.
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Spread the whipped cream over the cake and re-roll (without the cloth).
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Coat the roll with a glaze of chocolate, butter, vanilla, and cream.
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Decorate as desired. Festive ideas include colorful sprinkles, candy canes, or edible decorations that evoke a wintry scene.