Recipe of Buche de Noel

Ingredients

• For the Sponge Cake:
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• For the Filling:
• 1 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream
• For the Chocolate Bark:
• 8 ounces dark chocolate, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Directions

1. 1

   Preheat your oven to 350°F (180°C) and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.

2. 2

   In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Stir in the vanilla extract.

3. 3

   In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4. 4

   Gently fold the dry ingredients into the egg mixture until just combined.

5. 5

   Pour the batter into the prepared pan and spread it evenly.

6. 6

   Bake for about 12-15 minutes until the sponge cake springs back when lightly touched.

7. 7

   While the cake is still warm, roll it up with the parchment paper, starting from a short end. Let it cool completely.

8. 8

   In another bowl, prepare the filling by beating together the softened butter, powdered sugar, vanilla extract, and heavy cream until creamy and smooth.

9. 9

   Carefully unroll the cake, spread the filling evenly, and re-roll it without the parchment paper.

10. 10

    For the chocolate bark, melt the dark chocolate and butter in a heatproof bowl over simmering water. Stir in the heavy cream until smooth.

11. 11

    Spread the chocolate bark over the Buche de Noel to resemble tree bark texture using a fork.

12. 12

    Refrigerate the cake for at least 30 minutes to set.

13. 13

    Trim the ends to create a log-like appearance, and decorate with powdered sugar, meringue mushrooms, and fresh rosemary sprigs if desired.

14. 14

    Slice and serve this delightful Buche de Noel to your holiday guests.