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Bûche de Noël

Bûche de Noël

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(13 ratings)

Prep: 55 mins Cook: 14 mins

More effort

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: per serving

  • kcal659
  • fat48g
  • saturates25g
  • carbs54g
  • sugars48g
  • fibre2g
  • protein7g
  • salt0.18g
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Ingredients

  • vegetable oil, for greasing
  • 150g golden caster sugar
  • 6 large egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g good-quality dark chocolate
  • icing sugar, for dusting

For the cream filling

  • 400ml double cream, lightly whipped
  • 150g raspberry, defrosted if frozen

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • little Drambuie (optional)

For the chocolate buttercream

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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

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.

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Comments (28)

sueputnam01's picture
5

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
5

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
5

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!

barrylouise2000's picture

What would be a good alternative to drambuie

cookingnanna's picture

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

cookingnanna's picture

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

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