Bûche de Noël
SERVES 8-10 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION AND COOLING TIME) 5 egg whites
130g caster sugar 9 egg yolks
85g plain flour
RUM SYRUP
65g caster sugar 1 tablespoon rum
CHOCOLATE BUTTERCREAM
180g caster sugar
100g 70% dark chocolate, plus extra shaved chocolate to decorate
2 eggs
2 egg yolks
¼ teaspoon sea salt
300g unsalted butter, diced and softened
1 Preheat the oven to 220°C (200°C fan-forced) and line a 40cm x 30cm baking tray with baking paper.
2 RUM SYRUP Combine the sugar and 125ml (½ cup) of water in a clean saucepan and bring to the boil over high heat. Stir until the sugar has completely dissolved; reduce the heat and simmer for 3 minutes. Pour the syrup into a heatproof bowl or jug and set aside to cool to room temperature before adding the rum.
3 Put the egg whites in the bowl of an electric mixer fitted with a whisk attachment and whisk to soft, foamy peaks. Gradually add 50g of the caster sugar, beating until stiff peaks form.
4 Put the egg yolks in a second bowl with the remaining caster sugar and whisk for 4-5 minutes, or until pale and creamy.
5 Fold one-third of the egg white meringue into the egg yolk to loosen the mixture, then gently fold in the remaining meringue – you want to keep the mixture fluffy, but make sure no streaks of egg white remain. Sift over the flour in two batches, gently folding it into the batter until nicely combined.
6 Spread the batter evenly into the prepared baking tray and bake for 5-6 minutes or until pale golden. Remove and allow the cake to cool in the tray. When cool, flip the sponge over onto a new piece of baking paper and carefully peel the old paper off. Set aside.
7 CHOCOLATE BUTTERCREAM
Combine the sugar and 250ml (1 cup) of water in a clean saucepan and boil for 15-20 minutes or until the syrup has reduced, is just starting to change colour and also registers 118°C on a sugar thermometer.
8 While the syrup boils, break the chocolate into pieces and put it in a heatproof bowl over a saucepan of simmering water, taking care that the base of the bowl does not touch the water. Gently stir until melted, then set aside to cool to room temperature.
9 In a large bowl, whisk the two eggs, two egg yolks and salt with electric beaters for 3 minutes or until thick and pale. When the syrup reaches 118°C, quickly dip the bottom of the saucepan into cold water to stop the syrup cooking further. Slowly pour the syrup into the egg mixture, beating at a high speed as you pour. Continue beating for 10-12 minutes or until the mixture doubles in volume and cools to room temperature. Reduce the speed to medium and slowly add the butter, cube by cube, beating until the Chocolate Buttercream becomes very thick. If the mixture looks a bit curdled, simply keep beating! Add the melted chocolate and beat until well combined. Scoop one-third of the mixture into a separate bowl.
10 To assemble the Bûche De Noël, place the sponge cake lengthways on the bench in front of you, keeping the baking paper underneath. Use a pastry brush to soak the sponge with the Rum Syrup, then spread the reserved third of the Chocolate Buttercream evenly over the entire cake.
11 With a long side closest to you and with the help of the baking paper to make sure it’s nice and tight, carefully roll up the sponge to create a roulade.
Roll the paper around the roulade and place it on a baking tray, seam-side down. Refrigerate for 2 hours.
12 Remove the roulade from the fridge. Cut a 5cm slice from each end and reserve to use as the knot wood decoration. Place the centre piece of cake on a serving platter and cover with most of the remaining Chocolate Buttercream. Place one reserved slice on the top of the roulade at one end and the other slice at the opposite end, facing the other direction. Cover the new additions with the rest of the Chocolate Buttercream, keeping the roulade swirls visible on each piece. Finally, use the tines of a fork to create a texture in the cream that resembles the bark of a tree.
13 The Bûche De Noël can be stored in the fridge, but you will need to take it out about an hour before serving, so the buttercream can return to room temperature. Decorate with chocolate shavings and/or your favourite Christmas decorations before serving. This is best eaten within a day or so of making.
This log is a very traditional Christmas dessert in France. During the festive season, the pastry shops are full of them in all different flavours and often topped with plastic decorations! But it really doesn’t matter whether you dress it up or down – this chocolate cake is to die for.” – Manu Feildel