Bûche de Noël
A rolled chocolate sponge filled and coated with buttercream and ridged to look like a log.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 440 kcal
Equipment
- •Swiss roll tin
- •Electric whisk
- •Clean tea towel
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 25 g
- carbs
- 48 g
- protein
- 6 g
- calories
- 440
Instructions
- 1
Whisk the eggs and caster sugar until thick and tripled in volume.
- 2
Sift the flour and cocoa over and fold in gently, then spread in a lined Swiss roll tin.
- 3
Bake at 200C for 10-12 minutes until springy.
- 4
Turn out onto a sugared tea towel, roll up loosely from the short side and cool rolled.
- 5
Beat the butter, icing sugar, melted chocolate and vanilla into a smooth buttercream.
- 6
Unroll, spread with a third of the buttercream, re-roll, then coat the outside and drag a fork through to make bark.
Chef's tips
Rolling the warm sponge in a towel trains it into shape and prevents cracks later.
Ingredient substitutions
- dark chocolate → maple syrup buttercream for a Québec maple bûche
Storage
Keeps 3 days refrigerated; bring to room temperature to serve.
Common mistakes to avoid
- •Overbaking, which makes the sponge crack
- •Filling while warm
Serving suggestions
Cooked Bûche de Noël?
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