France
Bûche de Noël
A chocolate sponge rolled with cream and dressed as a log. Christmas dessert with bark texture.
120 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayChocolate sponge rolled with cream and covered in ganache bark.
The original362kcalsame
5 gproteinsame
2 gfibresame
120minutessame
Bûche de Noël.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Whisk eggs and 100 g sugar until thick and tripled.
- 2Sift in flour, cocoa and salt and fold gently. Spread on a lined tray.
- 3Bake at 200°C for 9 minutes. Roll up warm in a sugared towel and cool.
- 4Make ganache: pour 150 g hot cream over chocolate and butter, stir, cool to spreadable.
- 5Whip remaining cream with 20 g sugar and vanilla. Unroll, fill, re roll and frost with ganache, dragging a fork for bark.
Serve it like this
Lay the log on a long board, dust with icing sugar snow and add sprigs of rosemary or meringue mushrooms.