Christmas dinner in France is known as Réveillon and consists of turkey, goose, oysters, vegetables, cheese, etc.
Buche de Noël is the perfect dessert for chocolate enthusiasts. This frosted dessert plays a role in many French Christmas dinners. For a festive kick for adults, add a splash of Brandy or Irish cream to the butter cream.
Prep time: 1 hour
Cook time: 15-30 mins
Vegetable oil, to grease
450ml double cream
70g icing sugar
110g unsweetened cocoa powder
2 ½ tsps vanilla extract
6 large eggs, separated
150g caster sugar
Pinch of salt
- Preheat oven to 190C and line a 10x15 inch baking sheet with baking paper.
- In a mixing bowl, whip together the double cream, icing sugar, 65g of cocoa powder, and 1 tsp of vanilla extract until thick. Cover and refrigerate.
- In another bowl, beat together the egg yolks with 100g of sugar until thick, then stir in 55g of cocoa powder, 1 ½ tsps vanilla extract and a pinch of salt until all the ingredients are fully incorporated.
- Using a glass bowl, whip the egg whites until they begin to form soft peaks. Slowly add 50g of caster sugar and beat until fully blended and the mixture is firm. Fold the yolk and sugar combination into the egg whites then spread evenly onto the baking sheet.
- Bake in the oven for 15 minutes or until the cake is spongy and a knife comes out clean.
- Sprinkle icing sugar onto a clean tea towel and turn the sponge layer onto the towel. Remove the baking paper and then begin to roll the sponge using the towel. Allow to cool for 30 minutes.
- Once the cake has cooled, unroll and spread refrigerated filling evenly onto the sponge, leaving a 1 inch gap along the edge. Roll the sponge again with the filling inside this time, then place on a plate with the seam face down, and refrigerate until ready to serve. Dust with icing sugar and serve.