Bûche de Noël

buche-noel
Photo by José Picayo
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  • Serves 12
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 214 calories
    • Fat 15 g
    • Sat Fat 9 g
    • Cholesterol 109 mg
    • Sodium 75 mg
    • Protein 4 g
    • Carbohydrate 19 g
    • Sugar 14 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 31 mg

Heat oven to 350° F. Butter a 9-by-13-inch jelly roll pan and line with parchment; butter the parchment. Whisk together the flour, cocoa, and salt in a small bowl.

Beat the egg yolks, vanilla, and ¼ cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3 to 4 minutes.

In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1 to 2 minutes. Gradually add ½ cup of the remaining sugar and beat until stiff peaks form, 2 to 3 minutes more.

Ingredients

  1. Check butter, for the pan
  2. Check cup all-purpose flour, spooned and leveled
  3. Check cup unsweetened cocoa powder
  4. Check ¼ teaspoon fine salt
  5. Check 4 large eggs, separated
  6. Check 1 teaspoon pure vanilla extract
  7. Check ¾ cup plus 3 tablespoons confectioners’ sugar
  8. Check 1 cup heavy cream
  9. Check 1 tablespoon sour cream
  10. Check Chocolate Ganache

Directions

  1. Heat oven to 350° F. Butter a 9-by-13-inch jelly roll pan and line with parchment; butter the parchment. Whisk together the flour, cocoa, and salt in a small bowl.
  2. Beat the egg yolks, vanilla, and ¼ cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3 to 4 minutes.
  3. In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1 to 2 minutes. Gradually add ½ cup of the remaining sugar and beat until stiff peaks form, 2 to 3 minutes more.
  4. Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8 to 10 minutes. Cool.
  5. Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1 to 2 minutes.
  6. Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll). Place the cake seam-side down on a serving platter. Drizzle the chocolate ganache over the top; let set for 5 minutes. Run the tines of a fork through the ganache to create “bark.” (“Bûche de Noël” is French for “Yule log,” after all.)