Recipe of Buche de Noel

Join me and let's see how to make Buche de Noel

Instructions:

Step 1
• Preheat your oven to 350°F (180°C) and line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper.
Step 2
• In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Stir in the vanilla extract.
Step 3
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 4
• Gently fold the dry ingredients into the egg mixture until just combined.
Step 5
• Pour the batter into the prepared pan and spread it evenly.
Step 6
• Bake for about 12-15 minutes until the sponge cake springs back when lightly touched.
Step 7
• While the cake is still warm, roll it up with the parchment paper, starting from a short end. Let it cool completely.
Step 8
• In another bowl, prepare the filling by beating together the softened butter, powdered sugar, vanilla extract, and heavy cream until creamy and smooth.
Step 9
• Carefully unroll the cake, spread the filling evenly, and re-roll it without the parchment paper.
Step 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.
Step 11
• Spread the chocolate bark over the Buche de Noel to resemble tree bark texture using a fork.
Step 12
• Refrigerate the cake for at least 30 minutes to set.
Step 13
• Trim the ends to create a log-like appearance, and decorate with powdered sugar, meringue mushrooms, and fresh rosemary sprigs if desired.
Step 14
• Slice and serve this delightful Buche de Noel to your holiday guests.