Description
A traditional holiday Bûche de Noël featuring a light-as-air sponge cake rolled with cream and coated in a rich, textured chocolate ganache.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour, sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 8 oz high-quality dark chocolate (60% cocoa), chopped
- 1 cup heavy cream
- 2 tbsp unsalted butter, room temperature
- 1/2 cup heavy whipping cream (for filling)
- 2 tbsp powdered sugar (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and sugar on high speed for about 5-8 minutes until thick, pale, and reaching the ribbon stage.
- Stir in vanilla extract, then gently fold in sifted flour and salt using a spatula until just combined.
- Spread the batter evenly into the prepared pan and bake for 12-15 minutes until the top springs back when touched.
- Immediately invert the hot cake onto a powdered-sugar-dusted kitchen towel and roll it up tightly. Cool completely in this position.
- Whip 1/2 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.
- Gently unroll the cake, spread the whipped cream filling evenly, and roll it back up tightly without the towel.
- Heat 1 cup heavy cream until simmering, pour over chopped chocolate and butter, let sit for 5 minutes, then stir until smooth.
- Pour ganache over the cake, smooth with a spatula, and use a fork to create bark-like textures on the surface.