Introduction:

The Bûche de Noël, also known as Yule Log cake, is a traditional French dessert typically served during the festive Christmas season. This delightful treat consists of a light, sponge cake filled with cream, and expertly rolled and shaped to resemble a log. With its rich flavors and decorative flair, this dessert is sure to impress your friends and family. Follow our step-by-step guide to create the perfect Yule Log Cake this Christmas.

Ingredients:

For the sponge cake:

– 4 large eggs

– 120g granulated sugar

– 1 teaspoon vanilla extract

– 75g all-purpose flour

– 30g unsweetened cocoa powder

– Pinch of salt

For the filling:

– 500ml heavy whipping cream

– 100g powdered sugar

– 2 teaspoons vanilla extract

For the chocolate ganache:

– 200g good quality dark chocolate, chopped

– 250ml heavy whipping cream

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly with cooking spray.

2. In a large bowl, whisk the eggs and granulated sugar together until light in color and thickened. Add the vanilla extract and mix well.

3. Sift in the flour, cocoa powder, and salt over the egg mixture. Gently fold in the ingredients until just combined. Be careful not to overmix.

4. Pour the batter into your prepared pan and spread evenly. Bake for 12-15 minutes or until a toothpick comes out clean.

5. Remove from oven and let cool for about 5 minutes.

6. Place a clean kitchen towel on your work surface and lightly dust it with powdered sugar.

7. Loosen the cake edges from the pan. Carefully transfer the warm cake onto the towel, and peel off the parchment paper. Roll up the cake with the towel lengthwise, and let it cool completely.

For the filling:

1. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

2. Carefully unroll your cooled cake, removing the towel. Spread an even layer of cream filling over the cake.

3. Gently reroll the cake without the towel. Wrap it in plastic wrap and refrigerate for at least 2 hours.

For the chocolate ganache:

1. In a heatproof bowl, place chopped dark chocolate. Heat heavy cream in a saucepan until just simmering, then pour it over the chocolate.

2. Allow chocolate to sit for about 2 minutes to soften, and then whisk together until smooth and shiny.

Final Assembly:

1. Remove your chilled log from the refrigerator and unwrap it.

2. Cut one end of the log diagonally to create a smaller branch.

3. Attach this branch to your main log using some ganache as glue.

4. Cover your log completely with the remaining chocolate ganache, creating wood-like patterns with a fork or spatula.

5. Decorate your Bûche de Noël with meringue mushrooms, candy holly leaves or any other festive garnish of your choice.

Your Bûche de Noël is now ready to be admired and devoured! This stunning dessert is not only delicious but serves as an elegant centerpiece for any festive gathering. Bon appétit and Merry Christmas!