Delicious recipe of chocolate buche de Noël with a soft chocolate sponge cake, a milk chocolate ganache and a chocolate rocher glaze (for a 10 inches / 25 cm roll cake - 10 slices)
- 4 eggs - room temperature
- 100 g (1/2 cup) Sugar
- 1 tsp vanilla
- 60 g (1/3 cup) Flour - all-purpose
- 30 g (1/4 cup) Cocoa powder - unsweetened
Whipped milk chocolate ganache
- 170 g (3/4 cup - 6 oz) milk chocolate chips
- 170 g (2/3 cup) heavy cream - full-fat and hot
- 340 g (1 1/4 cup) heavy cream- full fat and cold
- 350 g (1 3/4 cup) Milk chocolate chips
- 50 g (1/4 cup) vegetable oil - grape seed oil or other
- 60 g (1/2 cup) Crushed almond
Whipped milk chocolate ganache frosting
- Cut the milk chocolate into small pieces and place in a medium bowl.
- Heat the heavy cream in a saucepan until it boils, then pour the hot cream over the chocolate in one go.
- Stir with a spatula to melt the chocolate until it is smooth.
- Then add the cold heavy cream and mix again.
- Cover with plastic wrap and place in the refrigerator overnight.
Chocolate sponge cake
- Preheat the oven to 350°F / 180°C and prepare a large baking sheet with a sheet of parchment paper or a jelly roll pan.
- Whip the egg whites in a large container with an electric mixer until stiff peaks.
- In another large bowl, place the egg yolks with the sugar and vanilla and whisk for 2-3 minutes until pale and creamy.
- Add 1/3 of the whites and quickly fold them into the egg and sugar mixture with a spatula.
- Pour the dry ingredients, flour, and cocoa powder through a sieve and fold in with a spatula until smooth.
- Add the rest of the egg whites and fold in gently with the spatula until the mixture is smooth and homogeneous.
- Pour the mixture onto the baking sheet covered with baking paper and, using an angled spatula, spread the batter over the entire surface in an even layer.
- Bake for 8 to 10 minutes until the cake no longer sticks to your finger.
- As soon as the cake comes out of the oven, turn it out onto a clean sheet of parchment paper and gently peel it off the baking sheet.
- Then place the cake on a new sheet of baking paper and cut the edges to make a rectangle.
- Cover with a tea towel while preparing the filling.
Roll the cake
- Place the cold ganache in the bowl of a mixer fitted with the whisk attachment and mix on medium speed for about 1-2 minutes until smooth and firm.
- Fill the entire surface of the chocolate cake with a spatula.
- Immediately roll the cake lengthwise.
- Cover the outside of the log with the ganache and smooth it with a spatula.
- Place the chocolate log in the freezer for 1-2 hours and keep the rest of the ganache in the refrigerator.
- Melt the milk chocolate with the oil in a double boiler until the chocolate is completely melted.
- Remove from the heat and add the crushed almonds and mix well.
- Remove the chocolate log from the freezer and place it on a rack.
- Pour the rocher glaze over the entire log until it is completely covered.
- Let cool for a few minutes before carefully moving the cake to a serving plate.
- Whip the ganache again at medium speed for a few moments and place it in a piping bag fitted with a decorating tip.
- Decorate the top of the yule log with the ganache and decorate it with pearls, chocolate shavings, etc.
- Place in the refrigerator for 1 hour before serving.
Conservation: 2 to 3 days in the fridge and up to 3 months in the freezer.
- Prep Time: 40 minutes
- Cook Time: 8 minutes
- Category: Dessert, cake
- Cuisine: French
Keywords: chocolate yule log, chocolate cake rolls, christmas cake rolls, christmas roll cake, chocolate buche de noel