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Bûche de Noël

Bûche de Noël

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Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal659
fat48g
saturates25g
carbs54g
sugars48g
fibre2g
protein7g
low insalt0.18g
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Ingredients

For the cream filling

For the chocolate buttercream

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

Rating: 5 out of 5.22 ratings
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