Bûche de Noël
Description
Bûche de Noël is a jelly-roll style chocolate cake with chocolate cream that's decorated to look like a yule log for an incredibly delicious Christmas dessert!
Ingredients
•
2 cups heavy cream
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1/2 cup confectioners' sugar
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1/2 cup unsweetened cocoa powder
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1 teaspoon vanilla extract
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6 egg yolks
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1/2 cup white sugar
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1/3 cup unsweetened cocoa powder
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1 1/2 teaspoons vanilla extract
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1/8 teaspoon salt
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6 egg whites
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1/4 cup white sugar
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confectioners' sugar for dusting
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch jellyroll pan with parchment paper. Whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a large bowl until thick and stiff. Refrigerate.
2
Use an electric mixer to beat egg yolks with 1/2 cup sugar in a large bowl, until pale in color, light, and frothy. Blend in 1/3 cup cocoa, 1 ½ teaspoons vanilla, and salt.
3
Using clean beaters, whip egg whites in a large glass bowl until they form soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks.
4
Immediately fold yolk mixture into whipped egg whites.
5
Spread the batter evenly into the prepared pan.
6
Bake in the preheated oven until cake springs back when lightly touched, about 10 to 12 minutes.
7
Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper.
8
Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
9
Unroll cake, and spread filling to within 1 inch of the edge.
10
Roll cake up with filling inside. Place seam-side down onto a serving plate, and refrigerate until serving.
11
Enjoy!