Healthy Buche De Noel Recipe

A Christmas treat for the eyes and sweet tooth, this French Yule Log cake has chocolate sponge cake, whipped cream filling, and rich chocolate ganache!  

– 4 large egg – ¾ cup granulated sugar – 1 teaspoon vanilla extract – ¾ cup all-purpose flour – ¼ cup unsweetened cocoa powder – ½ teaspoon baking powder – ¼ teaspoon salt – 1 cup heavy whipping cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract – 1 cup heavy whipping cream – 8 ounces dark chocolate



Lightly grease and line a 10x15-inch jelly-roll pan with parchment paper. Use ½ cup of granulated sugar to beat egg yolks until light and frothy.  


Mix in vanilla extract. Combine flour, cocoa powder, baking powder, and salt. In a separate bowl, beat egg whites to soft peaks.  


Add remaining ¼ cup granulated sugar and beat until stiff and glossy. Fold the egg yolk mixture into the dry ingredients gently.  


To lighten the batter, carefully fold in the whipped egg whites. Smooth the batter in the pan.  


Bake 12-15 minutes until toothpick comes out clean. Whip heavy cream, powdered sugar, and vanilla until firm peaks form.  


Store in the fridge until needed. Heat whipping cream in a saucepan until simmering.  


Allow the chopped chocolate to soak in hot cream for a few minutes before stirring until smooth.  



Roll the cake in parchment paper immediately after baking to make a log. Let it cool fully.  


Gently unroll the cooled cake and evenly cover it with whipped cream. Reroll the cake into a log.  



Fork-apply ganache icing on the cake to produce a wood-like texture. Slice and serve after refrigerating for 2 hours.  


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