Bûche de Noël

Based on 17 ratings
Verena

Verena

Founder at Kitchen Stories

Difficulty

Hard 💪
40
min.
Preparation
10
min.
Baking
70
min.
Resting

Ingredients

Servings:-10+
eggs
150 g sugar
½ lemon (zest)
100 g all-purpose flour
50 g cornstarch
50 g cocoa powder
¼ tsp salt
50 ml vegetable oil
280 g chocolate (bittersweet)
150 g chocolate (milk)
850 ml whipping cream
orange (zest)
1 tsp instant espresso powder (optional)
Metric
Imperial

Utensils

  • standing mixer or hand mixer with beaters
  • oven
  • sieve
  • fine grater
  • measuring cup
  • spatula
  • baking sheet
  • kitchen towel (wet)
  • parchment paper
  • large bowl
  • small saucepan
  • whisk
  • long serving plate

Nutrition per serving

Cal
713
Protein
14 g
Fat
52 g
Carb
48 g
  • Step 1/7

    Preheat oven to 180°C/350°F. Add part of the eggs and the sugar to a standing mixer. Beat until the color of the mixture is very pale and it has grown in volume. Add lemon zest. Sift flour, cornstarch, cocoa powder, and salt into the mixer bowl. Beat until a smooth dough forms.
    • eggs
    • 150 g sugar
    • ½ lemon (zest)
    • 100 g all-purpose flour
    • 50 g cornstarch
    • 50 g cocoa powder
    • ¼ tsp salt
    • standing mixer or hand mixer with beaters
    • oven
    • sieve
    • fine grater

    Preheat oven to 180°C/350°F. Add part of the eggs and the sugar to a standing mixer. Beat until the color of the mixture is very pale and it has grown in volume. Add lemon zest. Sift flour, cornstarch, cocoa powder, and salt into the mixer bowl. Beat until a smooth dough forms.

  • Step 2/7

    Add vegetable oil to the dough and incorporate.
    • 50 ml vegetable oil
    • measuring cup
    • spatula

    Add vegetable oil to the dough and incorporate.

  • Step 3/7

    Transfer dough to a lined baking sheet and even out surface. Bake in preheated oven at 180°C/350°F for approx. 10 – 15 min. Remove from oven and place on a wet kitchen towel. Carefully remove parchment paper and use the towel to gently roll your cake. This way you prevent the surface from cracking and ensure that you will be able to form a nice cake roll later.
    • baking sheet
    • oven
    • kitchen towel (wet)
    • parchment paper

    Transfer dough to a lined baking sheet and even out surface. Bake in preheated oven at 180°C/350°F for approx. 10 – 15 min. Remove from oven and place on a wet kitchen towel. Carefully remove parchment paper and use the towel to gently roll your cake. This way you prevent the surface from cracking and ensure that you will be able to form a nice cake roll later.

  • Step 4/7

    Gently melt chocolate over a water bath over medium heat. Once it has melted, set aside.
    • 280 g chocolate (bittersweet)
    • 150 g chocolate (milk)
    • large bowl
    • small saucepan

    Gently melt chocolate over a water bath over medium heat. Once it has melted, set aside.

  • Step 5/7

    Separate part of the eggs. Add yolk as well as remaining eggs to a large bowl. Place bowl on the water bath and whisk eggs until they are thickened.
    • egg yolk
    • eggs
    • large bowl
    • whisk

    Separate part of the eggs. Add yolk as well as remaining eggs to a large bowl. Place bowl on the water bath and whisk eggs until they are thickened.

  • Step 6/7

    Beat cream until stiff. Add molten chocolate, orange zest, and instant espresso powder to the eggs and incorporate. Set aside to cool for approx. 10 min. When the mixture has cooled, gently fold whipped cream into chocolate mixture. Transfer to refrigerator and chill for approx. 1 h.
    • 850 ml whipping cream
    • orange
    • 1 tsp instant espresso powder
    • standing mixer or hand mixer with beaters
    • fine grater
    • spatula

    Beat cream until stiff. Add molten chocolate, orange zest, and instant espresso powder to the eggs and incorporate. Set aside to cool for approx. 10 min. When the mixture has cooled, gently fold whipped cream into chocolate mixture. Transfer to refrigerator and chill for approx. 1 h.

  • Step 7/7

    Distribute two thirds of the cream over the cake and roll it up. Place on a long serving plate and decorate with remaining cream. It is traditional to pull the tines of a fork over the cream to make it look like tree bark. Bon appétit!
    • long serving plate

    Distribute two thirds of the cream over the cake and roll it up. Place on a long serving plate and decorate with remaining cream. It is traditional to pull the tines of a fork over the cream to make it look like tree bark. Bon appétit!