Chocolate Bûche de Noël

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By Sneji
December 23, 2021

Christmas is almost here! If you haven’t decided yet what you can prepare for desert I’ll propose to you this recipe. It isn’t difficult to execute neither it is expensive.

It’s an amazing sponge cake with walnuts that give a crunchiness and a wonderful taste. The cream with raspberries adds some freshness and we end it all off with the crunchy chocolate that is covering the bûche. Isn’t it amazing?

You can also cover it with chocolate ganache depending on your taste.

Here are some other recipes for Cakes :

Chocolate raspberry Bûche de Noël

A wonderful chocolate roll cake with pastry cream and a fresh raspberry in the middle. The roll cake is very airy and fragrant with fluffy cream and crunchy white chocolate. It’s a great dessert for Christmas Eve.

Christmas Tree Cookie Cake

My daughter and I present you a wonderful and very tasty cake made of honey biscuit with delicious cream cheese cream and berry jam.

Chocolate Bûche de Noël

Ingredients

Cake

  • 4 egg whites
  • 100 g sugar
  • 4 egg yolks
  • 70 g flour
  • 40 g cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 80 g roasted walnuts, chopped

Cream

  • 250 g cream cheese
  • 140 g powdered sugar
  • 1 tsp vanilla extract
  • 250 g whipping cream
  • 9-10 raspberries

Chocolate Decoration

  • 200 g chocolate
  • edible gold paint

How to make it

Preheat the oven at 360°F.

Cake

  • In a medium bowl, beat the egg whites and gradually add the sugar. After that gradually add the egg yolks.
  • Over the mixture sift the flour, cocoa powder, baking powder and salt.
  • Stir well with a spatula.
  • Line a baking pan with parchment paper and sprink the walnuts. Pour the batter over the walnuts and bake for about 15 min.
  • After baking, cover it with parchment paper and roll it. Once rolled, cover with a towel and let it cool on the grill.

Cream

  • In a medium bowl, beat together the cream cheese, powdered sugar and vanilla extract. In another smaller bowl, whip the cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the powdered sugar added to the cream cheese. My whipping cream is not sweetened. After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula. Cover with foil and refrigerate for at least 30 minutes.

Assemble

  • Unroll the cake, spread the pastry cream evenly on top and put the raspberries on one of the edges, leaving 2-3cm between the edge and the raspberries. Put the raspberries in a row so that when you roll the cake, they stay in the middle.

Chocolate Decoration

  • Melt the 100 g chocolate in the microwave. Add the other 50 g chocolate to temperate it. Spread it evenly on parchment paper into a thin layer. After a few minutes roll the parchment paper and refrigerate for 30 minutes. Unroll the parchment paper and the chocolate will break into shards. I painted the edges with edible gold paint and after that I sprinkled them with soft edible gold paint. Now we are ready to decorate the cake.
  • Use melted chocolate (50 g) as glue to stick each shard on the top and on the sides of the roll.

Bon Appétit!

Chocolate Bûche de Noël

Christmas is almost here! If you haven’t decided yet what you can prepare for desert I’ll propose to you this recipe. It isn’t difficult to execute neither it is expensive.
Servings 8
Prep Time 25 minutes
Cook Time 15 minutes

Ingredients
  

Cake

  • 4 egg whites
  • 100 g sugar
  • 4 egg yolks
  • 70 g flour
  • 40 g cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 80 g roasted walnuts, chopped

Cream

  • 250 g cheese cream
  • 140 g powdered sugar
  • 1 tsp vanilla extract
  • 250 g whipping cream
  • 9-10 raspberries

Chocolate Decoration

  • 200 g chocolate
  • edible gold paint

Instructions
 

  • Preheat the oven at 360°F.

Cake

  • In a medium bowl, beat the egg whites and gradually add the sugar. After that gradually add the egg yolks.
  • Over the mixture sift the flour, cocoa powder, baking powder and salt.
  • Stir well with a spatula.
  • Line a baking pan with parchment paper and sprink the walnuts. Pour the batter over the walnuts and bake for about 15 min.
  • After baking, cover it with parchment paper and roll it. Once rolled, cover with a towel and let it cool on the grill.

Cream

  • In a medium bowl, beat together the cream cheese, powdered sugar and vanilla extract. In another smaller bowl, whip the cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the powdered sugar added to the cream cheese. My whipping cream is not sweetened. After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula. Cover with foil and refrigerate for at least 30 minutes.

Assemble

  • Unroll the cake, spread the pastry cream evenly on top and put the raspberries on one of the edges, leaving 2-3cm between the edge and the raspberries. Put the raspberries in a row so that when you roll the cake, they stay in the middle.

Chocolate Decoration

  • Melt the 100 g chocolate in the microwave. Add the other 50 g chocolate to temperate it. Spread it evenly on parchment paper into a thin layer. After a few minutes roll the parchment paper and refrigerate for 30 minutes. Unroll the parchment paper and the chocolate will break into shards. I painted the edges with edible gold paint and after that I sprinkled them with soft edible gold paint. Now we are ready to decorate the cake.
  • Use melted chocolate (50 g) as glue to stick each shard on the top and on the sides of the roll.

Bon Appétit!

    Author: Sneji
    Course: Dessert
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