Buche de Noel - YoueTide Log

We recently created a post about Sweet Foods at Christmas and described how the French have, like many of us, a sweet tooth over Christmas.

One of the most widely consumed desserts, not only in France but across Europe, is the yule tide log. Or as the French call it, Buche de Noel.

So we thought we would do something different and show you how you can make this delicious flour-less chocolate cake, rolled with chocolate whipped cream.

Ingredients for the Cake

You will need the following:

  • 2 cups heavy cream
  • 1/2 cup confectioners’ sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • 1/2 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 6 egg whites
  • 1/4 cup white sugar
  • confectioners’ sugar for dusting

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a suitable pan such as a 10 x 15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Put it in the refrigerator.
  2. Now, in a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
  3. Bake for 12-15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for approx 30 minutes.
  4. Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.

Enjoy your Cake

We would love to see pics of your attempts so please visit our Facebook page or tag us in photos you take.

Good Luck!

Bookings
For Bookings and Enquiries, Please Contact Les Vieilles Ombres
Telephone: 05 46 32 52 60