Bûche de Noël

Bûche de Noël

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(9 ratings)

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Cooking time

Prep: 55 mins Cook: 14 mins

Skill level

Moderately easy

Servings

Serves 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
659
protein
7g
carbs
54g
fat
48g
saturates
25g
fibre
2g
sugar
48g
salt
0.18g

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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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.

Recipe from Good Food magazine, December 2011

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Comments

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HomeCook14's picture
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Great recipe! Have made it twice with a lot of success. Everyone loves it. I made the buttercream with white icing sugar and it was fine but I must say the buttercream is very fatty. Would still make it again though

Sarah Keane's picture

A great favourite at Christmas.

Switey's picture

We have made this twice over Xmas cos it's do good. The first time we let it go cold before rolling and it broke, so we just layered it. This time we rolled the buche whilst it was still a little warm and it worked perfectly

helers's picture

For those people who had difficulty flipping the sponge may I suggest greasing the tin before lining with parchment and then lightly grease the parchment as well. Flourless cake is notorious for sticking and this double greasing helps prevent it break when flipped out of the tin. Don't worry if it cracks when rolled this is quite normal and will be covered with, in my case, cream drizzled with chocolate as I think butter cream is too heavy and sweet.

l0ve2bak3's picture

Sadly, I had a bit of a disaster with this cake. When looking at the mixture I thought it seemed like far too much but my tin was approximately the right size so I went with it all. Once cooled, I attempted to 'flip the cake' and the whole thing broke into pieces. I was so disappointed as it was supposed to be our Christmas centrepiece! Nevertheless, the cake itself tasted lovely - very rich and moist. I'd just recommend that others are wary of how much they fill the tin.

Hayleybobs91's picture

I was SO disappointed by this recipe..I love Paul and usually find his recipes very easy to follow. I followed this one down to a tee and it was a complete disaster! As soon as I flipped over the tin, small sections of the cake had already begun to break off and as I tried to roll the cake it snapped into two! :-( going to have one more go now so will keep you updated :-)

judescott's picture
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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

jochapman70's picture
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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.

thejollybaker's picture

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! :)

clojosh's picture

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

subtitle's picture
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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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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 :)

irvine13's picture

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!

winterannie's picture

this looks delicious, must make it

220972's picture
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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

Ravenisdead's picture
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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!

sueputnam01's picture
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PS I didnt have any raspberries so I used dried cranberries instead. I am sure it will work out fine. Merry Christmas!!

sueputnam01's picture
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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!

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

talsom33's picture

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.

princess132's picture

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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