Chocolate raspberry Bûche de Noël

Rating: 0.00
(0)
By Sneji
December 20, 2020

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 is a time which comes with many tasty and sweet deserts such as Christmas cookies for a Christmas star tree, gingerbread houses, cakes, hot chocolate and many more. In many French regions in the world, Christmas calls for the making of a yule log cake, also known as a Bûche De Noël in French. I make it every Christmas, and I try to make it different every time.

The interesting thing about this roll cake is that you do not need to roll it in advance. Allow it to cool, spread the cream and then roll.

Here are some other recipes for Cakes :

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.

Christmas Star Tree

Very easy and delicious cookies. The taste is vanilla and orange. It is easy to work with the dough and different figures can be cut effortlessly. I decided to make a Christmas tree because these cookies are perfect shape for this type of idea. They do not break when moved.

Chocolate raspberry Bûche de Noël

Ingredients

Chocolate Sponge Cake

  • 5 eggs
  • 100 g sugar
  • 40 g cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp dried orange peels

Pastry Cream

  • 100 g sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp corn starch
  • 250 ml milk
  • 1 tsp grated lemon zest
  • 1 tsp grated orange zest
  • 250 ml whipping cream
  • raspberries

Chocolate Shards

  • 160 g white chocolate

Instructions

Chocolate Sponge Cake

  • Preheat the oven at 340°F.
  • Prepare the baking pan. Spray the pan with non stick spray or grease it with butter. Then line it with parchment paper and spray the paper.
  • In a large bowl, beat the eggs with the sugar until they triple in size. Add the vanilla extract. Then put in the sifted cocoa powder and mix gently with a spatula. Finally add the chopped dried orange peels. Pour the batter into the prepared pan.
  • Bake for 8-10 minutes. Let it cool on the grill.

Pastry Cream

  • Pour all the products in a pan without the whipping cream. Boil them until they form a thick creamy consistency. Then, put it in the freezer to cool well, around 1 hour. Then whip the whipping cream and add it gradually (in portions) to the cooled cream. Stir it all with a spatula.
  • Spread the pastry cream evenly on top of the cake and put the raspberries on one of the edges, leaving a few 2-3cm between the edge and the raspberries.
  • Form a row with the raspberries so that after you roll the cake, they stay in the middle.

Chocolate Shards

  • Temper the white chocolate and spread it evenly on a 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. Make them smaller if desired and then they will be ready to decorate the cake or refrigerate until they have hardened enough to be used. Use melted white chocolate as glue to stick each shard on the top and the sides of the roll.
  • Finally sprinkle the roll cake with cocoa powder.

Bon Appétit!

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.
Servings 12
Prep Time 1 hour
Cook Time 15 minutes

Ingredients
  

Chocolate Sponge Cake

  • 5 eggs
  • 100 g sugar
  • 40 g cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp dried orange peels

Pastry Cream

  • 100 g sugar
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp corn starch
  • 250 ml milk
  • 1 tsp grated lemon zest
  • 1 tsp grated orange zest
  • 250 ml whipping cream
  • raspberries

Chocolate Shards

  • 160 g white chocolate

Instructions
 

Chocolate Sponge Cake

  • Preheat the oven at 340°F.
  • Prepare the baking pan. Spray the pan with non stick spray or grease it with butter. Then line it with parchment paper and spray the paper.
  • In a large bowl, beat the eggs with the sugar until they triple in size. Add the vanilla extract. Then put in the sifted cocoa powder and mix gently with a spatula. Finally add the chopped dried orange peels. Pour the batter into the prepared pan.
  • Bake for 8-10 minutes. Let it cool on the grill.

Pastry Cream

  • Pour all the products in a pan without the whipping cream. Boil them until they form a thick creamy consistency. Then, put it in the freezer to cool well, around 1 hour. Then whip the whipping cream and add it gradually (in portions) to the cooled cream. Stir it all with a spatula.
  • Spread the pastry cream evenly on top of the cake and put the raspberries on one of the edges, leaving a few 2-3cm between the edge and the raspberries.
  • Form a row with the raspberries so that after you roll the cake, they stay in the middle.

Chocolate Shards

  • Temper the white chocolate and spread it evenly on a 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. Make them smaller if desired and then they will be ready to decorate the cake or refrigerate until they have hardened enough to be used. Use melted white chocolate as glue to stick each shard on the top and the sides of the roll.
  • Finally sprinkle the roll cake with cocoa powder.

Bon Appétit!

    Video

    Author: Sneji
    Course: Dessert
    Share the love

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Like
    Close
    A taste of delicious © Copyright 2023. All rights reserved.
    Close
    en_US