Description
A classic Buche de Noel recipe featuring a soft cocoa sponge cake rolled with vanilla whipped cream, covered in rich chocolate ganache, and decorated with festive meringue mushrooms, sugared cranberries, and fresh rosemary for a beautiful holiday dessert.
Ingredients
Scale
Sponge Cake
- 4 large eggs separated
- 3/4 cup granulated sugar (150g)
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (47g)
- 1/3 cup natural unsweetened cocoa powder (40g)
- 1/4 teaspoon salt
Filling
- 1 cup heavy cream (240ml)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream (240ml)
- 8 ounces dark chocolate finely chopped (225g)
Meringue Mushrooms (optional)
- 2 large egg whites room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (100g)
- 2 tablespoons powdered sugar
- 1/2 cup dark chocolate melting wafers
- 1/4 teaspoon cocoa powder (if using)
Sugared Cranberries & Rosemary (optional)
- 1/2 cup granulated sugar (100g)
- 1/2 cup water (120ml)
- 1 cup fresh cranberries
- 4-5 sprigs fresh rosemary
Instructions
- Make the Sugared Cranberries & Rosemary: Combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves. Let cool slightly. Toss cranberries and rosemary sprigs in the syrup until coated. Remove with a slotted spoon and place on a wire rack to dry for 1 hour. Roll the cranberries and rosemary in granulated sugar until coated and let dry completely.
- Make the Meringue Mushrooms: Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper. Beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to a piping bag with a round tip. Pipe small 'caps' and 'stems' onto the prepared baking sheet. Bake for 90 minutes or until dry. Cool completely. Dust the caps lightly with cocoa powder. Melt chocolate wafers in microwave in 20 second intervals stirring between. Use melted chocolate to attach stems to caps. Set aside.
- Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease the edges. Beat egg yolks with 1/2 cup sugar until pale and fluffy. Mix in vanilla extract. In another bowl, sift together flour, cocoa powder, and salt. Fold into the yolk mixture. Beat egg whites until foamy, then gradually add remaining 1/4 cup sugar, beating to stiff peaks. Gently fold egg whites into yolk mixture in thirds. Spread batter evenly in pan. Bake for 12 minutes or until cake springs back when lightly touched.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn warm cake onto the towel and peel off parchment paper. Roll the cake tightly starting from short side with the towel and let cool completely.
- Prepare the Filling: Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Prepare the Ganache: Heat heavy cream until just steaming (don’t boil). Pour over chopped dark chocolate; let sit for 2 minutes, then stir until smooth. Let cool slightly to thicken.
- Assemble the Buche de Noel: Unroll cooled cake and spread filling evenly over it. Roll it back up tightly without the towel. Slice roll in half, then slice one half on a diagonal to create log pieces. Place roll seam-side down on serving platter and trim ends for clean look.
- Decorate: Spread chocolate ganache over cake to resemble bark. Use a fork to create bark-like texture. Arrange meringue mushrooms, sugared cranberries, and rosemary sprigs around and on the log. Optionally dust with powdered sugar for a snowy effect.
- Chill and Serve: Chill the Buche de Noel for 1-2 hours before serving for easier slicing. Enjoy your festive dessert!
Notes
- Make the meringue mushrooms and sugared cranberries at least 2 hours ahead to allow proper drying time.
- Use a clean kitchen towel well dusted with powdered sugar to prevent sticking when rolling the cake.
- For the ganache, do not boil the cream; heat it just enough to melt the chocolate smoothly.
- You can substitute dark chocolate with semi-sweet chocolate for a sweeter ganache.
- This recipe serves 8-10 people, perfect for holiday gatherings.
- Keep the cake refrigerated after assembly for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
