Description
This Chocolate Hazelnut Bûche de Noël is a classic French Yule Log dessert featuring a light and airy chocolate sponge rolled with creamy chocolate hazelnut spread and sweetened whipped cream. It is decorated with chocolate shards and toasted hazelnuts for an elegant holiday treat.
Ingredients
Scale
Chocolate Sponge
- 4 large eggs, room temperature
- 100 g caster sugar (super-fine)
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purpose)
- 35 g cocoa powder, plus extra for dusting
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Sweetened Whipped Cream
- 480 ml double cream (heavy cream), cold
- 45 g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla bean paste (or extract)
- 10 g cocoa powder
- 210 g chocolate hazelnut spread
Chocolate Shards
- 100 g dark chocolate 70%, finely chopped
To Serve
- 35 g whole hazelnuts, toasted, optional
Instructions
- Prepare the Pan: Preheat your oven to 180°C (350°F). Grease and line a 25x38cm (10×15-inch) baking pan with parchment paper that overhangs the sides, then grease the parchment with butter for easy removal.
- Whisk Egg Whites: Using electric beaters, whisk the egg whites on medium to high speed until soft peaks form.
- Whip Yolks and Sugar: In a separate bowl, whip the egg yolks, caster sugar, and vanilla extract on medium-high for 5 minutes until light and creamy, showing trails when the whisk is lifted.
- Sift Dry Ingredients: Sift together the plain flour, cocoa powder, espresso powder, baking powder, and salt in a bowl and whisk to combine.
- Fold Batter: Add half of the dry ingredients to the yolk mixture, then half of the egg whites. Fold gently with a rubber spatula until just combined. Repeat with remaining dry ingredients and egg whites, folding lightly to keep the batter airy.
- Bake Sponge: Pour batter into prepared pan, smooth out, and bake for 12 minutes until a toothpick inserted comes out clean and sponge springs back when pressed.
- Cool Sponge and Prepare Tea Towel: Cool sponge in pan on a wire rack for 10 minutes. Meanwhile, dust a tea towel generously with cocoa powder or caster sugar.
- Invert and Roll Sponge: Invert sponge onto dusted tea towel, peel off parchment, and roll sponge gently but firmly from short end into the towel. Cool completely with seam side down.
- Make Sweetened Whipped Cream: Whisk cold double cream until soft peaks form. Add powdered sugar, vanilla paste, and whisk to firm peaks. Remove half for filling, then sift cocoa powder into remaining cream and fold through for chocolate layer. Refrigerate both.
- Fill and Roll Cake: Microwave hazelnut spread briefly if firm. Unroll sponge, spread chocolate hazelnut spread evenly, dollop and spread half of the firm whipped cream over it. Re-roll sponge carefully, wrap with baking paper and plastic wrap, refrigerate at least 2 hours.
- Make Chocolate Bark: Melt chopped dark chocolate over boiling water until smooth. Spread thinly on parchment paper slightly larger than cake width, cover with second sheet and roll into a tight tube. Refrigerate until solid.
- Prepare Chocolate Shards: Unroll chocolate bark carefully to allow it to crack into shards. Remove top paper, break larger pieces into shards.
- Decorate Cake: Unwrap chilled roll, spread chocolate whipped cream over entire surface ensuring cream holds shape. Press chocolate shards onto sides and top, leaving ends free. Sprinkle toasted hazelnuts over bark and around base. Dust lightly with icing sugar and garnish with a holly sprig. Refrigerate until serving.
Notes
- Step-by-step photos available on the original recipe blog provide helpful visual guidance.
- Store the Yule Log in an airtight container in the fridge for up to 5 days to maintain freshness.
- Freezing: The unfilled, rolled sponge can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before filling and assembling.
- Use digital scales for precise measurement of flour and cocoa powder for best results.
- Avoid overbaking the sponge to prevent cracks in the roll.
- Allow the sponge to cool for 10 minutes before rolling to prevent sticking due to trapped steam.
- Whip cream to firm peaks to ensure it holds shape and does not squeeze out during rolling.
- Chilling the filled roll before applying the chocolate whipped cream and decorations helps the cake hold together better.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 140 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 135 mg
