Wednesday, 25 December 2013

Bûche de Noël

Happy Christmas everyone! 

Here is my Christmas log.  This is a great alternative to the traditional Christmas cake. I made the sponge a day before and rolled it in baking paper. It was easy enough to fill with whipping cream and decorate with chocolate ganache.  Oh, and don't forget the holly leaves. 


For the chocolate sponge

  • 4 large free-range eggs
  • 100g caster sugar
  • 65g self-raising flour
  • 40g cocoa powder

For the chocolate ganache topping
  • 150ml double cream
  • 150g dark chocolate (around 35-40% cocoa solids), broken into small pieces
For the filling
  • 150ml double cream, whipped
  • bramble jelly 


  1. Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
  2. For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
  3. Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
  4. Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
  5. Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
  6. While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
  7. Uncurl the cold Swiss roll and remove the paper. Spread the bramble jelly and whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
  8. Withe spatula, cover the cake completely with the chocolate ganache. Create rough bark texture with a fork.
  9.  Dust with icing sugar and garnish with fresh holly.