Buche de Noel is a classic Christmas cake. When we see it, we immediately think of Christmas. Buche de Noeal is the French term for a Christmas cake shaped like a log. This Yule log recipe is made of a flourless chocolate cake rolled with whipped cream. Cut off a slice of this heavenly yule log Christmas cake and dig into the holiday!
2 cups heavy cream
½ cup confectioners’ sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract
6 egg yolks
½ cup white sugar
1/3 cup unsweetened cocoa powder
1 and ½ tsp vanilla extract
1/8 tsp salt
6 egg whites
¼ cup white sugar
Confectioners’ sugar for dusting
- Preheat the oven to 375 degrees. Line a 10×15 inch jellyroll pan with parchment paper.
- In a large bowl, whip the heavy cream, ½ cup confectioners’ sugar, ½ cup cocoa and 1 tsp vanilla until thick and stiff. Refrigerate.
- In a large bowl, use an electric mixer to beat the egg yolks with ½ cup sugar until thick and pale.
- Blend in 1/3 cup cocoa, 1 and ½ tsp vanilla and salt.
- In a large glass bowl, use clean beaters to whip the egg whites to soft peaks.
- Gradually add ¼ cup sugar and beat until whites form stiff peaks.
- Immediately fold the yolk mixture into the whites.
- Spread the batter evenly into the prepared pan.
- Bake for 12 to 15 minutes in the oven or until the cake springs back when lightly touched.
- Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan and turn the cake out onto the towel. Remove and discard the parchment paper.
- Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
- Unroll the cake and spread the filling (from the refrigerator) to within 1 inch of the edge.
- Roll the cake up with the filling inside.
- Place seam side down onto a serving plate and refrigerate until serving.
- Dust with confectioners’ sugar before serving.