Buche de Noel

Buche de Noel is a jelly-roll style chocolate cake with chocolate cream that's decorated to look like a yule log for an incredibly delicious Christmas dessert!

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 276 Calories

Ingredients

• 1 teaspoon vanilla extract
• 6 egg whites
• 6 egg yolks
• confectioners' sugar for dusting
• 2 cups heavy cream
• 1.5 teaspoons vanilla extract
• 0.5 cup unsweetened cocoa powder
• 0.5 cup white sugar
• 0.33333334326744 cup unsweetened cocoa powder
• 0.125 teaspoon salt
• 0.25 cup white sugar
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

Enjoy!

Step 2

Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

Step 3

Immediately fold the yolk mixture into the whites.

Step 4

Spread the batter evenly into the prepared pan.

Step 5

In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until pale in color, light and frothy. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt.

Step 6

In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.

Step 7

Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched.

Step 8

Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.

Step 9

Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

Step 10

Unroll the cake, and spread the filling to within 1 inch of the edge.

Step 11

Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving.