Recipes - Bûche de Noël Cake Recipe

Ingredients

Chocolate Cake

4 eggs

100 g of caster sugar

75 g of self-raising flour

2 tbsp of cocoa powder

Chocolate Icing

150 g of dark chocolate

2 egg yolks

150 ml of milk

125 g of butter

50 g of icing sugar

2 tbsp of rum (optional)

Cake Decoration

A little of white glaze or royal icing

icing sugar for dusting on top of cake

Christmas cake decorations

Method

Grease and line a 30 x 23 cm Swiss roll tin.
Whisk the eggs and caster sugar in a bowl with electric beaters for 10 mites, or until the mixture is very light and foamy and the whisk leaves a trail.
Sieve (strain) the flour and cocoa powder and fold in.
Pour into the prepared tin and bake in a preheated oven, 200°C for 12 minutes or until springy to the touch.
Turn out on to a piece of baking parchment which has been sprinkled with a little caster sugar.
Peel off the lining paper and trim the edges.
Cut a small slit halfway into the cake about 1 cm from one short end.
Starting at that end, roll up tightly, enclosing the paper.
Place on a wire rack for the cake to cool down.
To make the icing, break the chocolate into pieces and melt it over a pan of hot water.
Beat in the egg yolks, whisk in the milk and cook until mixture thickens enough to coat the back of a wooden spoon, stirring.
Cover with dampened greaseproof paper and cool.
Beat the butter and sugar until pale and fluffy.
Beat in the custard and rum, if they are used.
Unroll the sponge, spread with one third of the icing and roll up again.
Place on a serving plate. Spread the remaining icing over the cake and mark with a fork to five the effect of bark. Leave to set.
Pipe white icing to form the rings of the log. Sprinkle with sugar and decorate.

	Bûche de Noël Cake Recipe

	Ingredients Chocolate Cake 4 eggs 100 g of caster sugar 75 g of self-raising flour 2 tbsp of cocoa powder Chocolate Icing 150 g of dark chocolate 2 egg yolks 150 ml of milk 125 g of butter 50 g of icing sugar 2 tbsp of rum (optional) Cake Decoration A little of white glaze or royal icing icing sugar for dusting on top of cake Christmas cake decorations Method Grease and line a 30 x 23 cm Swiss roll tin. Whisk the eggs and caster sugar in a bowl with electric beaters for 10 mites, or until the mixture is very light and foamy and the whisk leaves a trail. Sieve (strain) the flour and cocoa powder and fold in. Pour into the prepared tin and bake in a preheated oven, 200°C for 12 minutes or until springy to the touch. Turn out on to a piece of baking parchment which has been sprinkled with a little caster sugar. Peel off the lining paper and trim the edges. Cut a small slit halfway into the cake about 1 cm from one short end. Starting at that end, roll up tightly, enclosing the paper. Place on a wire rack for the cake to cool down. To make the icing, break the chocolate into pieces and melt it over a pan of hot water. Beat in the egg yolks, whisk in the milk and cook until mixture thickens enough to coat the back of a wooden spoon, stirring. Cover with dampened greaseproof paper and cool. Beat the butter and sugar until pale and fluffy. Beat in the custard and rum, if they are used. Unroll the sponge, spread with one third of the icing and roll up again. Place on a serving plate. Spread the remaining icing over the cake and mark with a fork to five the effect of bark. Leave to set. Pipe white icing to form the rings of the log. Sprinkle with sugar and decorate.

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