Bûche de Noël

Preparation – 15 minutes

First create a chocolate ganache. Create a bain-marie by heating a layer of water in a small pan over low heat. Place a bowl on top and add the chocolate into pieces to the bowl.

Meanwhile heat cream over low heat. Once the chocolate has melted you can stir in the warm cream. Thin stir in the butter into cubes and stir with a whisk until you've reached a smooth mixture.  

Let it cool off, once the ganache has cooled completely it's firm enough to put it onto the cake. It can take a while until the ganache is firm enough, so no worries if it seems too fluid at first sight.  

Finishing the Bûche de Noël – 45 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Line the oven tray with parchment paper and coat the paper with butter. Beat 4 eggs and 100 gram sugar in your standmixer until they're fluffy, this will take about 5 minutes.

Meanwhile melt 50 gram dairy butter and add it to the fluffy eggs. Gradually add the flour with a pinch of salt and make sure the batter will be as fluffy as possible. Divide the batter over parchment paper and make sure the cake won't be too thin.

Create an even rectangle of about 25 x 35 cm (9. 8 x 13. 7 inch). Bake the cake for about 10 minutes. Make sure to have a clean kitchen towel with a thin layer of powdered sugar ready.

As soon as the cake is set, transfer the cake to the towel and immediately remove the parchment paper. Roll the cake carefully and let it cool off while it's in the towel.

Don't leave the cake in the towel for too long, otherwise it will become soft and will stick to the towel.  

Roll out the cake again and cover it with half of the ganache. Roll the cake tightly again and cut a piece of the end. Coat the rest of the cake roll with ganache and place the piece of cake on top, then also cover that with ganache.

Use a wooden skewer to draw a wood grain in the ganache, sprinkle with sugar stars and other edible christmas decorations. Enjoy!