Bûche de Noël

Bûche de Noël

Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie for a cheeky adult twist

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 55 mins

Cook time

Cook 14 mins

Method

  1. Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
  2. Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
  3. Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
  4. Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
  5. For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.

PER SERVING

659 kcalories, protein 7.0g, carbohydrate 54.0g, fat 48.0 g, saturated fat 25.0g, fibre 2.0g, sugar 48.0g, salt 0.18 g

Recipe from Good Food magazine, December 2011.

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Latest comments and suggestions

  • Binder photo tracyh

    20 December 2011

    tracyh commented on this recipe

    looks amazing going to give it ago let u know how it goes

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  • Binder photo tracyh

    20 December 2011

    tracyh commented on this recipe

    looks amazing going to give it ago let u know how it goes

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  • Binder photo Louise

    22 December 2011

    Louise commented on this recipe

    What would be a good alternative to drambuie

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  • Binder photo Livvyx

    23 December 2011

    Livvyx commented on this recipe

    I tried this yesterday and it turned out great but when I went back to it this morning, all the cream had dissappeared into the sponge and made it very soggy. Not sure what you can do to stop this from happening, just eat it all in 1 day I suppose!

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  • Binder photo Talsom

    23 December 2011

    Talsom commented on this recipe

    As I aspected this turned out to be a disaster! I've just made it for my guests and the cake didn't roll.. it just simply broke into two. I've never made a swiss roll without flour before so I was suspicious from the start that this recipy didn't have any flour at all.

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  • Binder photo cathbale

    24 December 2011

    cathbale commented on this recipe

    My 9 year old daughter made this today! It worked well and is delicious. She says "It is so fun try it!!!"

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  • Binder photo cathbale

    24 December 2011

    cathbale rated this recipe

    5 stars

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  • Binder photo SuePutnam

    25 December 2011

    SuePutnam rated and commented on this recipe

    5 stars

    I made this today. It looks amazing! It does fall apart a little as you roll it up, but be firm with it and it will get there. Besides, the cracking effect looks more yule-loggy, and you can cover it up with the icing. To stop the cream disappearing I found I had to whisk my cream A LOT to get it super thick so that it just sits there. I am really looking forward to eating this over the next few days!

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  • Binder photo SuePutnam

    25 December 2011

    SuePutnam commented on this recipe

    PS I didnt have any raspberries so I used dried cranberries instead. I am sure it will work out fine. Merry Christmas!!

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  • Binder photo Ravenisdead

    28 December 2011

    Ravenisdead rated and commented on this recipe

    5 stars

    Amazing cake and very easy to make. I used the Lindt 85% cocoa chocolate which made the cake very decadent and rich. So next time will use a cheaper version!

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  • Binder photo claire

    07 January 2012

    claire rated and commented on this recipe

    5 stars

    I made this as one of the puddings for xmas day as my mother is only able to eat gluten free food. It was a triumph it did split a little but still looked great and tasted fantastic would definatley make again

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  • Binder photo Annie19

    17 December 2012

    Annie19 commented on this recipe

    this looks delicious, must make it

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  • Binder photo Alison Irvin

    21 December 2012

    Alison Irvin commented on this recipe

    I made this last Christmas and it was a disaster. I have made swiss rolls before, with recipes telling you to over the sponge with a damp tea towel until you rolled it. I was suspicious when this one did not say anything about this but thought that Paul Hollywood would know better. No - the sponge cracked when I tryed to roll it, it ended up folded and I gave up completely with the chocolate ganache topping. It tasted great!

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  • Binder photo Subtitle

    22 December 2012

    Subtitle commented on this recipe

    Livvyx 23 December 2011 Livvyx commented on this recipe I tried this yesterday and it turned out great but when I went back to it this morning, all the cream had dissappeared into the sponge and made it very soggy. Not sure what you can do to stop this from happening, just eat it all in 1 day I suppose! Flag as inappropriate Talsom 23 December 2011 Talsom commented on this recipe As I aspected this turned out to be a disaster! I've just made it for my guests and the cake didn't roll.. it just simply broke into two. I've never made a swiss roll without flour before so I was suspicious from the start that this recipy didn't have any flour at all. This is a roulade which is flourless. NOT a swiss roll. Broke a little when I rolled it, but made up for that with the taste. I'll make this again :)

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  • Binder photo Subtitle

    22 December 2012

    Subtitle rated this recipe

    5 stars

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  • Binder photo Clojosh

    22 December 2012

    Clojosh commented on this recipe

    Guys this recipe is for a ROULADE not a sponge swiss roll hence no flour so it will be a bit different :-)

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  • Binder photo thejollybaker

    23 December 2012

    thejollybaker commented on this recipe

    I wold love to make this but I've never seen golden icing sugar. Golden caster sugar, yes, but not golden icing sugar. Does it matter? Can I use normal icing sugar? Merry Christmas! :)

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  • Binder photo jochapman70

    26 December 2012

    jochapman70 rated and commented on this recipe

    4 stars

    This is a roulade not a swiss roll so yes, it does crack a little when rolling but you just use the buttercream to hide it and no one knows! I left out the drambuie as I had young children eating it and it was lovely. I will definitely be making this again but will probably use a few more raspberries as they provide a nice contrast against the cream and chocolate.

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  • Binder photo Jude

    27 December 2012

    Jude rated and commented on this recipe

    5 stars

    This is soooo delicious and fairly easy to make! It does crack when rolling, but easily covered and filled in with the icing! Yum yum

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 55 mins

Cook time

Cook 14 mins

Ingredients

  • vegetable oil , for greasing
  • 150g golden caster sugar
  • 6 large eggs , separated
  • 250g good-quality dark chocolate
  • icing sugar , for dusting

FOR THE CREAM FILLING

  • 400ml double cream , lightly whipped
  • 150g raspberries , defrosted if frozen
  • little Drambuie (optional)

FOR THE CHOCOLATE BUTTERCREAM

  • 125g unsalted butter , softened
  • 225g golden icing sugar
  • 25g cocoa powder , sifted
  • 1 tbsp milk
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PER SERVING

659 kcalories, protein 7.0g, carbohydrate 54.0g, fat 48.0 g, saturated fat 25.0g, fibre 2.0g, sugar 48.0g, salt 0.18 g

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