Bûche de Noël au chocolat
Christmas Log
A slice of cake is perfect to be served with a scope of vanilla ice cream.
Bûche de Noël, in French means Christmas log.
Burning of a yule log is an ancient Celtic tradition celebtrating the winter solistice by burning a large tree trunk on the shortest day of the year.
In French culture, revised Bûche de Noël is believed to have stemmed from a feudal tax taken at Christmas called ‘right of the log’. Peasants were required to bring a large piece of wood to the feudal lord manor’s house and years later blessed their own homes witha log, where the log was decorated with ribbons, and greenery and sometimes sprinkled salt, oil and wine before burning the log for several days.
This scrumptious chocolate cake filled with double cream and topped with chocolate frosting, and is a must have dessert during the festive season.
Serves 10 persons
Bûche de Noël, in French means Christmas log.
Burning of a yule log is an ancient Celtic tradition celebtrating the winter solistice by burning a large tree trunk on the shortest day of the year.
This scrumptious chocolate cake filled with double cream and topped with chocolate frosting, and is a must have dessert during the festive season.
Serves 10 persons
In French culture, revised Bûche de Noël is believed to have stemmed from a feudal tax taken at Christmas called ‘right of the log’. Peasants were required to bring a large piece of wood to the feudal lord manor’s house and years later blessed their own homes witha log, where the log was decorated with ribbons, and greenery and sometimes sprinkled salt, oil and wine before burning the log for several days.
45 mins.
Preparation
12 mins.
Baking
1hr 15 mins.
Resting
Cake Ingredients
- 6 eggs (separated)
- 65g plain flour
- 100g caster sugar
- 50g caster sugar
- 30g cocoa powder
- ¼ tsp. salt
Filling Ingredients
- 100g double cream
- 125g mascarpone
- 2 tsp. vanilla essence
- 2 tsp. almond extract
Frosting Ingredients
- 120g unsalted butter
- 260g confectioners sugar
- 30g cocoa powder
- 4 tsp. vanilla extract
- 4 tsp. almond extract
- 3 tbsp. double cream
Extras
- icing sugar for sprinkling
- frosted cranberries and rosemary for decorations
Utensils
- Food processor
- Hand whisk
- Stainless Steel mixing bowl
- Grease brush
- Swiss roll cake tin
- Tea towel
Instructions
1.
- 6 egg yolks
Using an electric whisk, on medium speed beat the egg yolks until creamy.
2.
- 100g caster sugar
Add spoonfuls of the 100g of caster sugar to the egg yolks and continue beating, till the sugar is combined well.
3.
- 65g plain flour
- 30g cocoa powder
- ¼ tsp. salt
In a separate bowl, mix together the flour, cocoa powder, and salt.
4.
Add spoonfuls of the flour mixture to the egg and sugar mixture and continue beating on low speed.
5.
- 6 egg whites
In a separate clean bowl, whisk the egg whites, till soft peaks form.
6.
- 50g caster sugar
Add spoonfuls of the 50g of the caster sugar to the egg whites and continue whisking till soft peaks form.
7.
Fold in the egg whites to combine with the egg yollk and flour mixture.
8.
Line a swiss roll cake tin with parchment paper.
Preheat the oven to 180°C / 160 Fan oven.
9.
Pour the cake batter into the prepared cake tin and bake for 12 minutes.
9.
Sprinkle confectioners sugar onto a clean tea towel.
10.
Invert the warm cake onto the tea towel. Peel off the parchment paper.
11.
Starting at the short end, use the tea towel to tightly roll the cake into a log. Let the cake cool.
12.
- 100g double cream
- 125g mascarpone
- 2 tsp. vanilla extract
- 2 tsp. almond extract
Make the filling: using an electric whisk beat together the double cream, mascarpone.
Beat in the vanilla and almond extract.
13.
When the cake is cool: unroll the cake and evenly spread the filling onto the cake.
14.
Without the towel, roll the cake back into a log. Place seam side down on a plate or tray and refrigerate for 1 hour.
15.
- 120g unsalted butter
- 260g confectioners sugar
- 30g cocoa powder
- 4 tsp. vanilla extract
- 4 tsp. almond extract
- 3 tbsp. double cream
Make the frosting: Using an electric whisk, whisk the butter until smooth.
Alternatively, add spoonfuls of confectioners sugar and cocoa powder and continue beating, till no lumps remain.
16.
In a slight diagonal angle slice a small piece of the cake and place it in front of the other piece of cake- so that a log is formed.
17.
Frost the cake with the prepared chocolate buttercream.
18.
Sprinkle confectioners sugar on top of the cake.
19.
Decorate the cake any way you wish.
E.g. placing frosted cranberries, rosemary, and/or meringue mushrooms on and around the cake.
Have you tried this recipe?
Mention us @ralahamivillage and tag #ralahamichristmas #ralahamicake
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