La Bûche De Noël Recipe
mocha chocolate Christmas log, espresso crème anglaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bûche de Noël
Method
Preparation
Prepare the Cake
In a separate bowl, beat the eggs and granulated sugar until thick and pale. Add the vanilla extract and brewed espresso. Gently fold in the dry ingredients until just combined. Pour the batter into the prepared pan and spread evenly.
Bake the Cake
Bake in the preheated oven for 12-15 minutes, or until the cake springs back when touched. Remove from the oven and let cool in the pan for 5 minutes.
Roll the Cake
Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly in the towel, starting from one of the short sides. Let it cool completely.
Prepare the Filling
In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the melted dark chocolate until well combined.
Assemble the Bûche
Unroll the cooled cake and spread the chocolate cream filling evenly over the surface. Roll the cake back up without the towel and place it seam side down on a serving platter.
Decorate and Serve
Dust the top with additional powdered sugar or cocoa powder, and decorate with chocolate shavings if desired. Slice and serve with espresso crème anglaise.