Bûche de Noël

This Classic French dessert that has been traced back to the Celtic tradition of celebrating the winter solstice by burning a large wood trunk.The cake is a thin layer of rolled sponge cake flavored with buttercream that’s shaped and decorated as a yule log.

This desert is must for Christmas for my family it is as traditional as the Christmas tree. I get many requests for the recipe, you may change and adjust flavorings, drizzle the cake with  rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own. I prepare the bûche de Noël a week in advance put the filling and wrap in clean kitchen towels and refrigerate. On Christmas Eve I add the frosting, shaved chocolate and sprinkle with powder sugar and voila.

Yield: Serves 8 to 10



For the cake:

1-1/4 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

7 large eggs, separated

1 cup sugar

1 teaspoon vanilla extract

3 tablespoons confectioner's sugar

5 tablespoons of melted and skimmed butter (optional)

1 zest of a whole orange

2 T Grand Marnier (Rum for chestnut cake)

1/3 Cup Cocoa powder



For the filling and frosting:

10 ounces bittersweet chocolate, such as Lindt

10 ounces chocolate milk

1-1/2 cups heavy cream

Preheat the oven to 375°F.

Line a 17 x 11 x 1-inch jellyroll pan with parchment paper. Brush it with melted butter, and dust it with flour.

Sift the flour, cocoa powder, baking powder and salt together onto a sheet of parchment paper. Beat the egg yolks and 3/4 cup of the sugar with the whisk attachment in an electric mixer until the mixture is thick and lemon colored. Add orange zest and the Grand Marnier then the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly, and set aside (the batter will be quite thick). Add the melted butter now if using.

In a separate bowl, whisk the egg whites with a pinch of salt until they form soft points. Add the remaining 1/4-cup of sugar and whisk until the egg whites are glossy and form points that stand up but are not too stiff.

Fold one-fourth of the egg whites into the cake batter until they are incorporated, then fold in the remaining egg whites, working quickly. They should be incorporated into the batter, but do not over mix it.

Spread the batter in the prepared pan, and bake until the cake is golden and your finger makes a slight indentation in the top of the cake when you press it, 8 to 10 minutes.

While the cake is baking, sift the confectioner's sugar over a clean kitchen towel.

Remove the cake from the oven, and immediately invert it onto the sugar-dusted towel. Peel the parchment paper from the cake, and starting from one long side, gently roll the cake up in the towel. Allow it to cool for 30 minutes.



Make the frosting:

Melt the chocolate and the cream together in a medium-sized, heavy saucepan over medium heat. Shake the pan occasionally, and when the chocolate has completely melted, whisk the mixture so it is completely combined. Let it cool to room temperature, so it is thick enough to spread. Season with vanilla: if you like.

When the cake has cooled, unroll it carefully and trim off the edges so it is perfectly even, reserving the trimmings. Spread the filling evenly over the cake to within about 1/8-inch from the edges, and roll the cake back up. Roll the trimmings into spirals, and affix these to the sides of the cake with any leftover filling (two "knots" are sufficient).

Using the frosting, generously frost the cake, including the knots and the ends. Let the cake rest for about 15 minutes, when it cools decorate add the knots, one on the side of cake and one sitting on top with the help of a wooden skewer. Now add some chocolate shavings, then sift some powdered sugar for the snow effect.