Buche De Noel Iii

Bring an elegant touch to your holiday table with *Buche de Noel III*, a classic French Yule log cake that's as delightful to look at as it is to eat. This stunning dessert features a light and airy chocolate sponge rolled around a luscious vanilla whipped cream filling, then blanketed in a glossy dark chocolate ganache that mimics the rustic texture of tree bark. The recipe combines finesse and simplicity, from creating the perfect sponge roll to crafting the silky ganache. Finished with a delicate dusting of powdered sugar to resemble freshly fallen snow, this show-stopping dessert is ideal for Christmas celebrations or winter gatherings. Whether you're looking to impress guests or indulge in a festive treat, this Buche de Noel is sure to become a holiday favorite.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 4 large eggs, separated
• 100 g granulated sugar, divided
• 70 g all-purpose flour
• 20 g unsweetened cocoa powder
• 0.25 tsp salt
• 240 ml heavy cream (for filling)
• 30 g powdered sugar (for filling)
• 1 tsp vanilla extract (for filling)
• 150 g dark chocolate (for ganache)
• 120 ml heavy cream (for ganache)
• 10 g powdered sugar (for decoration)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it covers both the bottom and sides.

Step 2

In a large mixing bowl, whisk the egg yolks with 50g of granulated sugar until pale and thick. This should take about 3-4 minutes.

Step 3

Sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the egg yolk mixture until just combined.

Step 4

In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 50g of granulated sugar and continue beating until stiff, glossy peaks are achieved.

Step 5

Fold one-third of the beaten egg whites into the chocolate batter to lighten it. Then gently fold in the remaining egg whites until no streaks remain.

Step 6

Spread the batter evenly into the prepared jelly roll pan. Bake for 8-10 minutes or until the top of the cake springs back when lightly touched.

Step 7

While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar.

Step 8

Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from one short side, gently roll the cake and towel together into a log. Let it cool completely on a wire rack.

Step 9

To make the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Roll the cake up again, this time without the towel. Transfer the rolled cake to a serving platter.

Step 10

For the ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over chopped dark chocolate in a heat-proof bowl. Let sit for 2 minutes, then whisk until smooth and glossy. Allow the ganache to cool slightly until it is thick but still pourable.

Step 11

Spread the ganache over the rolled cake, using a spatula to create a bark-like texture. Chill the cake in the refrigerator for at least 1 hour to set.

Step 12

Before serving, dust with powdered sugar to mimic snow. Slice and enjoy!

Nutrition Facts

Serving size	945.7 grams (945.7g)

Amount per serving	% Daily Value*
Calories	3212

Total Fat 198.80g	255%
Saturated Fat 118.20g	591%
Polyunsaturated Fat NaNg
Cholesterol 1152mg	384%
Sodium 1031mg	45%
Total Carbohydrate 308.90g	112%
Dietary Fiber 19.60g	70%
Total Sugars 222.70g
Protein 51.00g	102%

Vitamin D 164IU	820%
Calcium 471mg	36%
Iron 28mg	156%
Potassium 1616mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 6.3%

Carbs: 38.3%