Buche de Noel (Yule Log)
A festive and elegant chocolate sponge cake rolled with cream and topped with ganache, perfect for holiday celebrations.
Ingredients
Eggs
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsalted butter
- 1/2 cup dark chocolate, chopped
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a 15×10-inch (38×25 cm) pan with parchment.
- Beat egg yolks and sugar until light; mix in vanilla, then sift in flour and salt, folding gently.
- Whisk egg whites to soft peaks, then fold into cocoa mixture. Spread batter in pan and bake for 10–12 minutes.
- Invert cake onto a sugared towel, peel parchment, roll from short side, and cool. Whip cream with powdered sugar, unroll cake, spread cream, re-roll, and chill.
- Make ganache by melting chocolate and butter, cool slightly, then spread over chilled cake. Dust with confectioners’ sugar before serving.
Notes
Ensure the cake is completely cooled before applying ganache for best results.