Dec 23, 20213 min read

Chocolate Bûche de Noël - Yule Log Cake

by Feli Chic'Cuisine

Chocolate Bûche de Noël is a unique and festive way to carry on the tradition of celebrating Christmas. Despite its impressive appearance, this Yule Log is so easy to prepare, requiring only a few easy steps. This cake can be served with a simple dusting of cocoa powder or icing sugar, and decorated with a few chocolate decoration.

The Bûche de Noël - Yule Log - is a French Christmas cake tradition dating back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolised the new year to come and would bring good luck to the family.

How to Make a Yule Log

A Yule Log starts with a classic roll biscuit - roulade. Here you will find, step-by step recipe.

1. Prepare the filling. 2. Prepare the cake batter. Pour the batter in a prepared baking sheet. 3. Bake for 8-10 minutes. Don’t bake too long or the edges get too brown and will crack during rolling. The cake is done when you lightly touch the surface and the cake springs back. 4. Turn the cake out on a kitchen towel, roll, and let cool. 5. Unroll the cooled cake and spread the filling on top. 6. Re-roll it, then sprinkle it with more powdered sugar. Refrigerate until firm.

How to make chococlate leaves

Melt 100 g dark chocolate and brush about 10 fresh bay leaves or holly leaves. Place them on baking paper. Let cool, and carefully peel off the leaves.

Prep Time: 45 min

Bake Time: 10 min

Total Time: 1h 5 min

Serves: 16

Ingredients

For the Biscuit

4 large eggs, separated - at room temperature
2 yolks
2 Tbsp water
75 g caster sugar
lemon zest from 1/2 lemon
80 g flour

For the Chocolate Cream

100 g bittersweet chocolate
100 g caster sugar
50 ml water
250 g butter, room temperature
30 g cocoa

For the Decoration

cocoa
icing (powdered) sugar
Chocolate leaves

Method

TO MAKE THE BISCUIT

1. 1. Preheat the oven to 180°C (350°F). Butter and line with baking paper a rectangle or square baking sheet (pan).

2. In a large bowl, using a mixer, beat the eggs, yolks and water on high speed for 1 minute, until frothy. Add sugar and lemon, then beat for about 2 minutes. Low the speed (or using a spatula) gradually, incorporate the flour.

3. Gently spread half of the batter into the prepared baking sheet. Bake the sponge cake for about 8 min.

4. Remove the biscuit from oven, and carefully invert the sponge onto the baking paper. Gently peel off the top layer of parchment. Sprinkle with icing (powdered sugar) and roll the cake from the narrow side, along its length. Let cool.

5. Spread the other half of the batter into baking sheet, and bake for about 8 minutes. Roll up the biscuit as described.

TO MAKE THE CHOCOLATE BUTTERCREAM

6. In a saucepan, place the bittersweet chocolate coarsely chopped. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally. Set aside.

Tips: Stir with a metal spoon until melted. Avoid wooden or plastic spoons - these retain moisture that makes chocolate seize (harden).

7. In a saucepan, combine the water with sugar. Cook the sugar syrup on medium high heat, stirring until the sugar is melted. Bring to a boil and cook until the temperature reaches 121°C.

Note: If you don't have a thermometer, simply dip a fork in the boiling sugar. If you see strings forming when you take the fork out, that means the syrup is ready.

8. In a bowl of stand mixer add egg yolks. With the mixer running on medium-low, pour the hot syrup in a steady stream between the edge of the bowl and the whisk. Increase the speed to medium high and continue whisking until the yolks are cooled and cream.

9. When the yolks have cooled, with the mixer running on medium, add the softened butter one piece at a time. Add the melted chocolate and cocoa. Increase the speed to medium high and whip until the buttercream is smooth and homogeneous. Keep to room temperature.

TO ASSEMBLY

10. Carefully, unroll the rolls and evenly spread about 5 tablespoons of the chocolate buttercream on each roll. Gently roll up the sponges from the narrow side, along its length. Spread the exterior of the bûches de noel with the rest of the chocolate buttercream to cover it. Place one roll in a plate cake.

11. Using a sharp knife, cut off two slices of 5 cm (2 inch) each, from the second roll - cutting at an angle. Press them against both sides of the first roll. Refrigerate for 1 hour.

TO DECORATE

12. Decorate the Buche de Noel with decorative chocolate leaves and dust whith cocoa or powdered sugar.