Buche de Noel - Yule Log
- 10
- 15
- 30min
- 10min
This indulgent chocolate yule log is a perfect Christmas treat, combining rich ganache, creamy filling, and a soft, airy cake for a festive delight.
Ingredients
Cake:
Ganache frosting:
Cream filling:
Cooking Steps
Cake:
Step 1 :
Take a large bowl and add the dry ingredients.
Step 2 :
Beat the egg yolk and whites separately till they turn creamy (This helps retain the airy texture while baking).
Step 3 :
Next, add the egg yolk and combine it with the dry ingredients.
Step 4 :
Add half the quantity of the egg whites to the mixture and blend well.
Step 5 :
Fold the rest of the egg white with gentle movements to retain the airy texture (Use a spatula to scoop and fold for good results).
Step 6 :
Take a rectangular pan, grease and pour the batter (Tap the batter or use a spatula to spread equally. Use a long rectangular pan so the cake takes the shape and makes it easier while rolling it later).
Step 7 :
Bake at 180 degrees for 10-15 minutes. Check once after 10 minutes by inserting a toothpick all the way. It should come out clean, if not, continue for 5 more minutes. (Do not overbake as it turns very dry).
Step 8 :
To make it easier to roll the cake, spread a clean plain towel or a clean piece of cotton cloth on the counter (Use a sieve to sprinkle the sugar powder equally on the cloth).
Step 9 :
Once the cake is done, let it cool for 1-2 minutes. Then flip and turn it over on to the cloth. Remove the baking paper attached to the bottom which is the top now.
Step 10 :
Gently and firmly roll the cake all the way with the towel and let it sit for a while (this helps get the cake roll shape and helps to avoid the cake from breaking).
Ganache frosting:
Step 1 :
Take a small bowl and combine dark chocolate, butter, vanilla and salt (if you want to avoid the bitterness of dark chocolate, you can use less cocoa percentage or milk chocolate).
Step 2 :
Take a small saucepan and heat the heavy cream over low heat until you see it foam up or bubble in the corner.
Step 3 :
Pour it over the chocolate mix and let sit for 5 minutes. Later, stir it well to blend and set it aside to cool.
Cream filling:
Step 1 :
Take a large bowl and whip the heavy cream until it holds shape with an electric hand blender (Do not overdo it).
Step 2 :
Add powdered sugar (to taste) and vanilla essence. Continue to whip until stiff peaks form. Then set it aside.
Making the cake roll:
Step 1 :
Once the cake cools completely, gently and carefully unroll the cloth.
Step 2 :
Take a spatula and spread an even layer of whipped cream over it. Leave the sides of the cake empty to avoid the cream from overflowing while you roll again.
Step 3 :
Gently roll the cake to the end without the cloth and move it to a tray.
Step 4 :
Use a spatula to coat the outside of the roll with the chocolate ganache frosting.
Step 5 :
Voila! It’s ready. For the final touch, you can use a fork or a serrated knife to create the log-like texture on top.
Note:
Step 1 :
While flipping the cake, you can use a chopping board to cover the plan and then turn it over quickly.
Step 2 :
Roll the cake when it is hot to avoid breakage.
Shop Ingredients
Buche de Noel - Yule Log
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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