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Buche De Noel
A log-shaped cake, traditionally prepared for the Christmas festivities, this cake dates from 1870 and was made by Parisien pastry cooks. It was inspired by the real logs which used to be burned in the hearth throughout Christmas. It is often called a ‘Yule Log’.
Ingredients
4 eggs
125 g (4 oz) caster sugar, plus extra for dredging
65 g (2 ½ oz) plain flour
1 tablespoon cocoa powder
25 g (1 oz) butter, melted and cooled
Filling:
150 ml (¼ pint) double cream
1 tablespoon milk
250 g (8 oz) can sweetened chestnut puree
Creme au beurre au chocolat:
75 g (3 oz) caster sugar
4 tablespoons water
2 egg yolks
125-175 g (4-6 oz) unsalted butter
50 g (2 oz) plain chocolate, broken into pieces
To decorate:
Icing sugar, sifted
cocoa powder, sifted
holly leaves
Details
Serves: 8
Method
1. Heat the oven to 190°C (375°F), Gas Mark 5. Line a 30 x 25 cm (12 x 10 inch) Swiss roll tin with greased greaseproof paper.
2. Put the eggs and sugar into a bowl and whisk until the mixture is very thick and pale and the whisk leaves a heavy trail when lifted. Sift the flour and cocoa together twice and fold into the mixture, followed by the cooled runny butter. Turn into the prepared tin making sure there is plenty of mixture in the corners. Bake in the oven for 15-20 minutes, or until just firm and springy to the touch.
3.Unmould on to a sheet of greaseproof paper or nonstick baking paper dredged with caster sugar. Peel off the lining paper, trim the edges of the cake with a sharp knife, then roll up the cake with the sugared paper inside. Cool on a wire rack.
4.To make the filling, whip the cream and milk together until stiff, then fold the mixture into the chestnut puree Unroll the cake carefully, remove the paper, and spread it evenly with the chestnut mixture. Re-roll carefully.
5. To make the crème au beurre au chocolat, place the sugar in a heavy-based saucepan with the water and heat gently until dissolved. Bring to a boil and boil steadily for 3-4 minutes until it reaches 110°C (225°F) or until the syrup forms a thin thread. Pour the syrup in a thin stream on to the egg yolks, whisking all the time. Continue to whisk until the mixture is thick and cold. Beat the butter until soft and gradually beat in the egg mixture. Place the chocolate with 1 tablespoon water in a bowl over a saucepan of hot water and stir continuously until smooth and melted. Cool, then beat into the syrup mixture.
6. Coat the cake with the chocolate mixture; then mark with a palette knife to look like tree bark. Chill until set. Before serving, dredge lightly with cocoa powder and icing sugar, and decorate with holly leaves.
Preparation time: 45 minutes
Cooking time: 25-30 minutes