📝 About This Recipe
Transport your holiday table to a snow-dusted Parisian woodland with this classic Bûche de Noël. This showstopping dessert features a light-as-air chocolate sponge cake rolled around a cloud-like espresso mascarpone cream, finished with a rich dark chocolate ganache 'bark.' It is an elegant homage to the ancient winter solstice tradition of burning a yule log, reimagined as a decadent centerpiece that balances deep cocoa notes with a sophisticated creamy finish.
🥗 Ingredients
For the Chocolate Sponge (Gennoise)
- 6 Large eggs (at room temperature, separated)
- 3/4 cup Granulated sugar (divided into two equal parts)
- 1/2 cup Dutch-processed cocoa powder (sifted)
- 1 teaspoon Vanilla extract (high quality)
- 1/4 teaspoon Salt
- 1/4 teaspoon Cream of tartar
For the Espresso Cream Filling
- 1 cup Heavy whipping cream (cold)
- 1/2 cup Mascarpone cheese (chilled)
- 1/2 cup Powdered sugar (sifted)
- 1 teaspoon Instant espresso powder (dissolved in 1 tsp warm water)
For the Chocolate Ganache Frosting
- 8 ounces Semisweet chocolate (finely chopped)
- 3/4 cup Heavy whipping cream
- 2 tablespoons Unsalted butter (softened)
For Garnish
- 2 tablespoons Powdered sugar (for 'snow')
- 1/4 cup Fresh cranberries (sugared)
- 4-5 pieces Fresh rosemary sprigs (to resemble pine needles)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan, line it with parchment paper, and grease the paper as well to ensure the delicate sponge doesn't stick.
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2
In a large bowl, beat the 6 egg yolks with 1/2 of the granulated sugar and vanilla extract using a hand mixer until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted (about 3-5 minutes).
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3
Sift the cocoa powder and salt over the egg yolk mixture and gently fold in with a spatula until just combined. Do not overmix.
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4
In a separate clean glass or metal bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, beating until stiff, glossy peaks form.
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5
Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites in two batches until no white streaks remain, being careful to preserve the air.
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6
Spread the batter evenly into the prepared pan. Bake for 12-15 minutes until the cake springs back when lightly touched.
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7
While baking, lay out a clean kitchen towel and dust it generously with cocoa powder. Once the cake is out, immediately invert it onto the towel, peel off the parchment, and roll the cake up with the towel starting from the short end. Let it cool completely in this rolled shape.
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8
Make the filling: Whip the heavy cream, mascarpone, powdered sugar, and dissolved espresso together until stiff peaks form. Refrigerate until ready to use.
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9
Make the ganache: Heat the 3/4 cup cream until simmering, then pour over the chopped chocolate and butter. Let sit for 5 minutes, then whisk until smooth. Let it cool at room temperature until it reaches a spreadable, frosting-like consistency.
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10
Carefully unroll the cooled cake. Spread the espresso cream evenly over the surface, leaving a 1-inch border at the edges. Re-roll the cake tightly (without the towel this time).
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11
To create the 'branch' look, cut off a 2-inch diagonal slice from one end of the log and attach it to the side of the main log using a bit of ganache as 'glue'.
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12
Frost the entire log with the ganache. Use a fork to drag lines through the frosting to mimic the texture of rough tree bark.
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13
Dust with powdered sugar 'snow' and decorate with rosemary sprigs and cranberries before serving.
💡 Chef's Tips
Temperature is key: ensure your egg yolks are room temperature for maximum volume, but your heavy cream is ice-cold for the filling. If the cake cracks slightly while unrolling, don't panic! The ganache frosting is very forgiving and will hide any imperfections. To get the perfect ganache consistency, don't rush it in the fridge; let it thicken naturally on the counter for the best shine. Sift your cocoa powder twice to ensure there are no lumps in your delicate sponge batter. For a cleaner cut when serving, use a sharp knife dipped in hot water and wiped dry between each slice.
🍽️ Serving Suggestions
Serve with a side of homemade Chantilly cream for extra indulgence. Pairs beautifully with a glass of Tawny Port or a spiced Dessert Wine. Accompanied by a steaming cup of Parisian-style hot chocolate for the ultimate winter treat. Serve alongside a bowl of fresh raspberries to cut through the richness of the chocolate. Add a scoop of vanilla bean or hazelnut gelato on the side.