Home Dessert Chocolate Raspberry Bûche De Noël Recipe

Chocolate Raspberry Bûche De Noël Recipe

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Bûche de Noël recipe | Easy Recipes Cooking

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

Provided by: EasyRecipesCooking.com

Categories: Afternoon tea, Dessert

Total time: 1 hours 11 minutes

Prep time: 55 minutes

Cook time: 14 minutes

Yield: 10

Ingredients:

vegetable oil, for greasing
150g golden caster sugar
6 large eggs, separated
250g good-quality dark chocolate
icing sugar, for dusting
400ml double cream, lightly whipped
150g raspberry, defrosted if frozen
little Drambuie (optional)
125g unsalted butter, softened
225g golden icing sugar
25g cocoa powder, sifted
1 tbsp milk

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts:

Calories 659 calories, FatContent 48 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 48 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.18 milligram of sodium

Almond-Raspberry Bûche de Noël (Yule Log Cake) with chocolate ...

Yield: 16 servings

Steps:

  • Preheat oven to 325°. Line a
  • 16½×11½×1-inch baking sheet
  • with parchment. Coat bottom and
  • sides of pan with nonstick spray.
  • For the cake, whisk together flour,
  • 1 cup granulated sugar, baking
  • powder, salt, and baking soda.
  • Whisk together egg yolks, half-and-half, oil, and extract in a
  • separate bowl. Add to flour
  • mixture, and whisk until smooth.
  • Beat egg whites in another bowl
  • with a hand mixer on medium
  • speed until soft peaks form,
  • 2 minutes; increase speed to
  • medium-high. Gradually sprinkle
  • in remaining 2 Tbsp. sugar and
  • beat until whites are stiff and
  • glossy, but not dry, 1 minute
  • more (Step 1).
  • Whisk one quarter of whites into
  • batter to combine. Fold in remaining
  • whites (Step 2), in three additions,
  • adding more when no streaks
  • remain. Pour batter into prepared
  • pan, spreading to level.
  • Bake cake until golden and cake
  • springs back when lightly touched
  • with a finger, 20–25 minutes. Let
  • cake cool 5 minutes.
  • Dust a sheet of parchment with
  • powdered sugar. Run a knife around
  • edge of pan; invert cake onto
  • parchment (Step 3). Peel off the
  • parchment the cake baked on, then
  • dust cake with additional powdered
  • sugar. Starting at one long end, roll
  • up cake with sugared parchment
  • (Step 4) and let cool completely
  • before unrolling and assembling.
  • For the filling, whisk together
  • jam and extract. Once cake is cool,
  • unroll, remove parchment, and
  • spread filling over cake, leaving
  • final 1-inch of long side farthest
  • from you bare. Reroll cake (Step 5),
  • wrap tightly in plastic wrap, and
  • chill while making the frosting.
  • For the frosting, sift powdered
  • sugar, cocoa, and salt together into
  • a bowl; add butter and half-and-half,
  • and beat with a mixer until
  • light and fluffy.
  • Slice 4–6 inches off both ends of
  • cake roll at a 45-degree angle to
  • create knots. Place log on a serving
  • platter. Tuck sheets of parchment
  • under edges of cake to keep platter
  • clean while frosting.
  • Spread a bit of frosting on uncut
  • sides of knots; press them, cut
  • sides out, on top and side of log,
  • securing with toothpicks as
  • needed (Step 6). Spread a thin layer
  • of frosting over cake; chill to set.
  • Spread remaining frosting over cake.
  • Sprinkle exterior of Bûche de Noël
  • with powdered sugar, then drag a
  • fork through the icing to resemble
  • bark (Step 7).

Nutrition Facts:

ServingSize 16 servings, Calories 580, FatContent 24g, CarbohydrateContent 89g, FiberContent , ProteinContent 6g, SaturatedFatContent 12g, SodiumContent 174mg, CholesterolContent 93mg

What is a buche de Noel cake?

“Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream.

How do you decorate a bûche de Nöel?

For finishing, a Bûche de Nöel is traditionally decorated with a dusting of powdered sugar to recreate snow and dotted with meringue mushrooms to match the woodsy theme. You can also get creative and use ingredients you may already have in your kitchen: such as fresh cranberries and rosemary sprigs to resemble mistletoe.

Can bûche de Noël be made ahead of time?

Yes, bûche de Noël can be made ahead of time and frozen. Wrap the completely cooled cake (without the confectioners’ sugar or other decorations) in a layer of storage wrap then a layer of aluminum foil. Freeze for up to three months.

How do you make Paul Hollywood’s chocolate raspberry and cream sponge?

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 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.

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