The last time I made a Buche de Noel, it was a chilly December day, and the girls asked me for something "different" for Christmas dessert. Instead of baking a traditional sweet bread or pound cake, I pulled out the ingredients for a classic roulade and set to work making this log filled with chocolate cream. It doesn't take long to prepare, but you need to pay attention to a few details, especially when rolling the sponge.
Quick Info
Total Time: 2 hours (including cooling)
Servings: 10-12 slices
Difficulty: Medium
Ingredients
For the sponge:
4 eggs, separated (whites and yolks)
100 g sugar
100 g flour
Zest of one lemon
(Optional) 100 ml brandy
For the cream:
600 g chocolate for melting (ideally 50-70% cocoa)
500 g heavy cream (minimum 30% fat)
250 ml milk
Decoration:
Powdered sugar (for finishing)
Natural decorative elements (twigs, candied fruits, etc.) – optional
Instructions
1. Preheat the oven to 180°C (350°F). Prepare a large baking tray (approx. 35x25 cm) with parchment paper.
2. Beat the egg whites at medium speed until foamy. When a firm foam forms, gradually add the sugar. Continue until you have a stable meringue.
3. Gently fold in the lemon zest and the lightly mixed yolks using a spatula. Do not use a mixer here – it's important to keep the sponge airy.
4. Sift the flour in two additions, mixing slowly with the spatula, from the bottom up, until no dry flour remains.
5. Pour the batter into the tray and smooth it out gently. Bake for 10-12 minutes – it should be lightly golden but still elastic to the touch.
6. Remove the tray and let the sponge cool in the tray for 5 minutes. Then turn it onto a clean towel, peel off the parchment paper, and cover it with another damp towel. Wait for it to cool completely.
7. For the cream: Heat the milk almost to boiling, but do not let it boil. Pour it over the chopped chocolate. Stir until melted and glossy.
8. Whip the heavy cream separately until it holds stiff peaks. Fold it into the melted chocolate (when it is no longer hot), mixing gently with a spatula. Chill the cream for at least an hour to firm up.
9. Unroll the cooled sponge. Spread half of the chocolate cream, leaving a 2 cm edge uncovered at one end.
10. Carefully roll the sponge tightly, using the towel or parchment paper as support. Wrap the roulade in plastic wrap or foil and refrigerate for 30 minutes.
11. Trim the ends of the roulade diagonally and place them next to the "log" to simulate branches.
12. Spread the rest of the chocolate cream over the entire cake using a flat knife or spatula, creating lines to resemble tree bark.
13. Dust with powdered sugar just before serving.
Why I Make This Recipe Often
Buche de Noel keeps well in the fridge for a few days; it’s not a roulade that dries out quickly. I can prepare it all in one day or in stages without losing any flavor. The chocolate cream is made without eggs, making it simple and stable. The sponge is flexible enough for beginners, as well as for those who want to experiment with flavors.
Tips and Variations
Tips
Do not leave the sponge uncovered – it will dry out quickly and become hard to roll.
If the edges of the sponge seem too dry, cover it with a damp towel immediately after removing it from the tray.
For the cream, mix the whipped cream only when the chocolate is at room temperature.
You can use a spatula or fork for the "bark" effect in the decoration.
Substitutions
The brandy is optional – it does not affect the texture, only the flavor.
Heavy cream can be replaced with plant-based cream if you want a lactose-free version.
You can use milk or white chocolate, but it will be sweeter and have a different color.
Variations
Instead of plain chocolate cream, you can add a bit of coffee or liqueur to the chocolate for a more intense flavor.
The filling can be customized with cherry jam, candied orange, or ground nuts between the sponge and cream.
For presentation, you can decorate with fresh raspberries or currants if you have them on hand.
Serving Ideas
Slice with a long, clean knife to maintain the appearance of the roulade.
Let the cake sit at room temperature for 20-30 minutes before serving for a creamier texture.
Dust with powdered sugar just before bringing it to the table – otherwise, it will melt and lose the "snow" effect.
Frequently Asked Questions
Can the sponge be made in advance?
Yes, a day ahead, but keep it rolled and wrapped in plastic wrap to prevent it from drying out.
Why did my sponge crack while rolling?
Most likely, it was left uncovered for too long or cooled excessively. It also helps not to dry it out too much in the oven.
How long does the cake last in the fridge?
3-4 days, no problem. The sponge will remain soft if covered.
Can I add fruit to the chocolate cream?
Yes, but choose fruits that don’t release too much moisture, such as raspberries or dried/candied cherries.
Nutritional Values (per slice, 1/12 of the cake)
It’s a rich dessert, but not excessively so.
Calories: approx. 380 kcal
Fat: 24 g
Carbohydrates: 32 g
Protein: 5 g
Storage and Reheating
Buche de Noel should be stored in the fridge, covered with foil or in a lidded container. No reheating is necessary; it is served cold or at room temperature. If you want to maintain the decoration, add the powdered sugar only when serving. Leftovers can be kept in the fridge for 3-4 days without losing texture. Freezing is not recommended – the sponge may become too wet after thawing.
Quick Info
Total Time: 2 hours (including cooling)
Servings: 10-12 slices
Difficulty: Medium
Ingredients
For the sponge:
4 eggs, separated (whites and yolks)
100 g sugar
100 g flour
Zest of one lemon
(Optional) 100 ml brandy
For the cream:
600 g chocolate for melting (ideally 50-70% cocoa)
500 g heavy cream (minimum 30% fat)
250 ml milk
Decoration:
Powdered sugar (for finishing)
Natural decorative elements (twigs, candied fruits, etc.) – optional
Instructions
1. Preheat the oven to 180°C (350°F). Prepare a large baking tray (approx. 35x25 cm) with parchment paper.
2. Beat the egg whites at medium speed until foamy. When a firm foam forms, gradually add the sugar. Continue until you have a stable meringue.
3. Gently fold in the lemon zest and the lightly mixed yolks using a spatula. Do not use a mixer here – it's important to keep the sponge airy.
4. Sift the flour in two additions, mixing slowly with the spatula, from the bottom up, until no dry flour remains.
5. Pour the batter into the tray and smooth it out gently. Bake for 10-12 minutes – it should be lightly golden but still elastic to the touch.
6. Remove the tray and let the sponge cool in the tray for 5 minutes. Then turn it onto a clean towel, peel off the parchment paper, and cover it with another damp towel. Wait for it to cool completely.
7. For the cream: Heat the milk almost to boiling, but do not let it boil. Pour it over the chopped chocolate. Stir until melted and glossy.
8. Whip the heavy cream separately until it holds stiff peaks. Fold it into the melted chocolate (when it is no longer hot), mixing gently with a spatula. Chill the cream for at least an hour to firm up.
9. Unroll the cooled sponge. Spread half of the chocolate cream, leaving a 2 cm edge uncovered at one end.
10. Carefully roll the sponge tightly, using the towel or parchment paper as support. Wrap the roulade in plastic wrap or foil and refrigerate for 30 minutes.
11. Trim the ends of the roulade diagonally and place them next to the "log" to simulate branches.
12. Spread the rest of the chocolate cream over the entire cake using a flat knife or spatula, creating lines to resemble tree bark.
13. Dust with powdered sugar just before serving.
Why I Make This Recipe Often
Buche de Noel keeps well in the fridge for a few days; it’s not a roulade that dries out quickly. I can prepare it all in one day or in stages without losing any flavor. The chocolate cream is made without eggs, making it simple and stable. The sponge is flexible enough for beginners, as well as for those who want to experiment with flavors.
Tips and Variations
Tips
Do not leave the sponge uncovered – it will dry out quickly and become hard to roll.
If the edges of the sponge seem too dry, cover it with a damp towel immediately after removing it from the tray.
For the cream, mix the whipped cream only when the chocolate is at room temperature.
You can use a spatula or fork for the "bark" effect in the decoration.
Substitutions
The brandy is optional – it does not affect the texture, only the flavor.
Heavy cream can be replaced with plant-based cream if you want a lactose-free version.
You can use milk or white chocolate, but it will be sweeter and have a different color.
Variations
Instead of plain chocolate cream, you can add a bit of coffee or liqueur to the chocolate for a more intense flavor.
The filling can be customized with cherry jam, candied orange, or ground nuts between the sponge and cream.
For presentation, you can decorate with fresh raspberries or currants if you have them on hand.
Serving Ideas
Slice with a long, clean knife to maintain the appearance of the roulade.
Let the cake sit at room temperature for 20-30 minutes before serving for a creamier texture.
Dust with powdered sugar just before bringing it to the table – otherwise, it will melt and lose the "snow" effect.
Frequently Asked Questions
Can the sponge be made in advance?
Yes, a day ahead, but keep it rolled and wrapped in plastic wrap to prevent it from drying out.
Why did my sponge crack while rolling?
Most likely, it was left uncovered for too long or cooled excessively. It also helps not to dry it out too much in the oven.
How long does the cake last in the fridge?
3-4 days, no problem. The sponge will remain soft if covered.
Can I add fruit to the chocolate cream?
Yes, but choose fruits that don’t release too much moisture, such as raspberries or dried/candied cherries.
Nutritional Values (per slice, 1/12 of the cake)
It’s a rich dessert, but not excessively so.
Calories: approx. 380 kcal
Fat: 24 g
Carbohydrates: 32 g
Protein: 5 g
Storage and Reheating
Buche de Noel should be stored in the fridge, covered with foil or in a lidded container. No reheating is necessary; it is served cold or at room temperature. If you want to maintain the decoration, add the powdered sugar only when serving. Leftovers can be kept in the fridge for 3-4 days without losing texture. Freezing is not recommended – the sponge may become too wet after thawing.