Chocolate Bûche De Noël Recipe

Name: Chocolate Bûche De Noël
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1/4 cup unsweetened cocoa; 1/4 cup all-purpose flour; 6 large eggs, separated; 2 teaspoons grated orange zest; 3/4 cup sugar; 1 tablespoon fresh orange juice; Filling:; 4 ounces cream cheese, at room temperature; 8 tablespoons unsalted butter, at room temperature; 2 tablespoons fresh orange juice; 1 tablespoon grated orange zest; 2 cups sifted confectioners' sugar; Pinch of salt; Frosting:; 8 ounces semisweet chocolate, chopped; 3 tablespoons unsweetened cocoa; 3 tablespoons fresh orange juice; ½ tablespoons unsalted butter, at room temperature; 1/4 cup confectioners' sugar; Pinch of salt

Servings: persons

Cake:
1/4 cup unsweetened cocoa
1/4 cup all-purpose flour
6 large eggs, separated
2 teaspoons grated orange zest
3/4 cup sugar
1 tablespoon fresh orange juice
Filling:
4 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, at room temperature
2 tablespoons fresh orange juice
1 tablespoon grated orange zest
2 cups sifted confectioners' sugar
Pinch of salt
Frosting:
8 ounces semisweet chocolate, chopped
3 tablespoons unsweetened cocoa
3 tablespoons fresh orange juice
½ tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
Pinch of salt

1
Make cake: Preheat oven to 325u00b0F. Mist a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment. Sift cocoa and flour together in a small bowl.
2
Beat yolks and zest until thick, 8 minutes. In a separate bowl, beat egg whites until fluffy. Add sugar; beat until glossy and stiff. Fold 1/4 of whites into yolks, then fold in remaining whites. Fold in juice and flour mixture. Do not overmix. Pour batter into pan; spread. Bake until cake springs back when touched, 12 minutes.
3
Sift enough cocoa onto a large kitchen towel to cover it. Invert warm cake onto towel. Carefully peel off parchment. Starting at long end and using towel as a guide, roll up cake and towel. Transfer roll, seam side down, to wire rack.
4
Make filling: Beat cream cheese, butter, juice and zest until creamy. Gradually beat in sugar and salt. Cover; chill until firm but spreadable, 40 minutes.
5
Make frosting: Melt chocolate; cool to room temperature. Mix cocoa, juice and 1 Tbsp. hot water. Beat butter, sugar and salt until fluffy. Mix in chocolate, then cocoa mixture.
6
Assemble cake: Unroll cake; remove towel. Reserve 2 T bsp. filling. Spread remaining filling over cake. Reroll cake. Cover with towel and chill, seam side down, until filling is set, about 30 minutes.
7
Cut cake on a diagonal; removing a 3-inch piece from each end for branches. Spread 1 T bsp. of filling on each piece; press against long side of cake at opposite ends. Frost cake. Draw lines with a fork to resemble bark. Draw circles on branches to look like rings. Chill.
8
Remove cake from refrigerator 1 hour before serving. Sift confectioners' sugar over cake, if desired.

1493

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cake:, 1/4 cup unsweetened cocoa, 1/4 cup all-purpose flour, 6 large eggs, separated, and more.

Yes, Chocolate Bûche De Noël falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate Bûche De Noël

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