French Bûche de Noël (the traditional Christmas Roll Cake) seems intimidating – sure, it takes precision and the right method, but you can totally pull it off. With creamy chocolate hazelnut spread over a super light and soft roll sponge cake, this recipe will melt a lot of hearts. We skipped the overwhelming full frosting look, and instead decorated it simply with a generous layer of chocolate filling covered with cute sugared berries, hazelnuts and star anise.
Important to note, for the best result the size of the baking sheet is essential. We use a Quarter Baking Sheet (13” x 9″) but if you only have a larger size, do not worry. As the batter is not runny, just make sure it doesn’t cover the full size of your baking sheet.
Serves 6-8
4 eggs
4 tbsp granulated sugar
2 tbsp cocoa powder, unsweetened
1/2 cup all-purpose flour
A pinch of salt
4 tbsp confectioner sugar
1/2 cup butter, softened
1 cup mascarpone (cream cheese)
1 cup chocolate hazelnut spread (such as Nutella)
A handful of fresh berries (cherries, blueberries or cranberries)
2 tbsp maple Syrup
1/2 cup granulated sugar
2-3 star anise
A handfull hazelnuts
A few Christmas tree sprigs
1. Preheat oven to 320F (160C)
2. Rub a baking sheet thoroughly with butter and then cover the bottom and inner sides with a large piece of baking paper – press on the baking paper well. Then again, rub one more time with butter the baking sheet (with the baking paper this time) thoroughly. Set aside.
3. Separate the eggs in two large mixing bowls.
4. Beat the egg whites semi-stiff with a pinch of salt, then gradually add 2 tbsp of granulated sugar and continue beating for 1-2 minutes until it ́s more firm.
5. Mix the egg yolks with 2 tbsp of granulated sugar using a whisk, then add the cocoa powder. Combine well.
6. Add the egg whites into the egg yolks. Mix in 3 additions with a silicone spatula so you have a fluffy batter.
7. Stir in the flour at the end, it’s easier and will ensure the batter stays fluffy and well combined.
8. Distribute the batter evenly on the baking sheet and finally tap the sheet several times so the batter spreads more evenly.
9. Bake for 10-12 minutes.
10. Meanwhile lay out a clean tea towel on a worktop and sprinkle with water on it so it becomes wet.
11. Once the sponge cake is out of the oven, sprinkle with 2 tablespoons of confectioner sugar. Turn the cake upside down on the tea towel along with the baking paper. Remove the baking paper from the sponge base. Then sprinkle the top of the sponge cake with 2 tbsp of confectioner sugar and roll the sponge cake up – from the shorter side together with the tea towel (rolling up is good for the elasticity). Let the sponge cake cool for about 10 minutes.
1. Beat the mascarpone and softened butter for 2-3 minutes until it becomes super creamy and smooth.
2. Add the chocolate hazelnut spread and beat for another few seconds.
3. Place the chocolate-mascarpone cream into the fridge for 1 hour, then spread only two third of the filling on the sponge base and roll it up. The rest will be used on the top of the cake. Wrap tightly in plastic wrap and refrigerate for at least 2 hours until filing is set.
4. Rinse berries with boiling water, dip them in maple syrup and in granulated sugar. Let them dry for 10 minutes.
5. Spread the rest of chocolate-mascarpone cream on top and garnish with sugared berries, halved hazelnuts, star anise and Christmas tree sprigs.
Cheers Xx
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