Ingredients for Buche De Noel
- 1 cup (2 sticks) unsalted butter, softened
- Egg Yolks
- 1 cup granulated sugar
- Water
- Semisweet Chocolate
- Rum
- Instant Coffee Crystals
- Hot Water
- powdered sugar for dusting (optional)
- 1 cup all-purpose flour
- Cocoa Powder
- Cornstarch
- 4 large eggs
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How to Make Buche De Noel
- Preheat oven to 350°F (175°C). Prepare your baking sheet by lining it with parchment paper.
- Begin by preparing the sponge cake batter: In a large bowl, whisk together the eggs and sugar until pale and fluffy. Gently fold in the flour, ensuring no lumps remain.
- Spread the batter evenly onto the prepared baking sheet, creating a thin rectangle. Bake for 12-15 minutes, or until golden brown and springy to the touch.
- While the cake is still warm, carefully roll it up using a clean kitchen towel. Let it cool completely.
- Prepare the buttercream frosting: In a separate bowl, beat the butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, beating until smooth and creamy.
- Unroll the cooled cake and spread the buttercream evenly over the surface. Reroll the cake gently.
- Prepare the chocolate ganache: Combine the heavy cream and chopped chocolate in a heatproof bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
- Pour the ganache over the rolled cake, ensuring it's fully coated. Refrigerate for at least 30 minutes to allow the ganache to set.
- Create the mushroom decorations using the modeling chocolate: Shape small pieces of the chocolate into mushroom caps and stems, adding details with a toothpick if desired.
- Once the ganache has set, decorate the cake with the mushroom decorations. Dust with powdered sugar for an extra touch of elegance.
- Refrigerate for another 30 minutes before slicing and serving. Enjoy this festive masterpiece!
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
2883g
Fat
1042g
Carbs
281g
