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Chocolate yule log (Bûche de Noël)

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  • Author: Fadela
  • Total Time: 48 minutes
  • Yield: 10 slices


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)


Chocolate sponge

  • 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

Glaçage rocher

  • 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

  1. Cut the milk chocolate into small pieces and place in a medium bowl.
  2. Heat the heavy cream in a saucepan until it boils, then pour the hot cream over the chocolate in one go.
  3. Stir with a spatula to melt the chocolate until it is smooth.
  4. Then add the cold heavy cream and mix again.
  5. Cover with plastic wrap and place in the refrigerator overnight.

Chocolate sponge cake

  1. 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.
  2. Whip the egg whites in a large container with an electric mixer until stiff peaks.
  3. In another large bowl, place the egg yolks with the sugar and vanilla and whisk for 2-3 minutes until pale and creamy.
  4. Add 1/3 of the whites and quickly fold them into the egg and sugar mixture with a spatula.
  5. Pour the dry ingredients, flour, and cocoa powder through a sieve and fold in with a spatula until smooth.
  6. Add the rest of the egg whites and fold in gently with the spatula until the mixture is smooth and homogeneous.
  7. 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.
  8. Bake for 8 to 10 minutes until the cake no longer sticks to your finger.
  9. 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.
  10. Then place the cake on a new sheet of baking paper and cut the edges to make a rectangle.
  11. Cover with a tea towel while preparing the filling.

Roll the cake

  1. 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.
  2. Fill the entire surface of the chocolate cake with a spatula.
  3. Immediately roll the cake lengthwise.
  4. Cover the outside of the log with the ganache and smooth it with a spatula.
  5. Place the chocolate log in the freezer for 1-2 hours and keep the rest of the ganache in the refrigerator.

Glaçage rocher

  1. Melt the milk chocolate with the oil in a double boiler until the chocolate is completely melted.
  2. Remove from the heat and add the crushed almonds and mix well.
  3. Remove the chocolate log from the freezer and place it on a rack.
  4. Pour the rocher glaze over the entire log until it is completely covered.
  5. Let cool for a few minutes before carefully moving the cake to a serving plate.
  6. Whip the ganache again at medium speed for a few moments and place it in a piping bag fitted with a decorating tip.
  7. Decorate the top of the yule log with the ganache and decorate it with pearls, chocolate shavings, etc.
  8. 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