"Elevate your festive celebrations with the magic of Scharffen Berger chocolate in our showstopping Buche de Noel recipe. Unwrap the secrets to this French holiday classic, and let the stunning flavors and presentation of this yule log cake become the centerpiece of your gatherings this holiday season!"
Chocolate Buche De Noel
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Prep time: 2hrs
Cook time: 4hrs
Serves or Makes: 1 cake
Recipe Card
ingredients
Chocolate Chiffon:
- 4 large eggs, separated
- 1/3 cup (90 grams) sugar, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 3 tablespoons vegetable oil
- 1/3 cup (50 grams) cake flour
- 1/4 cup (24 grams) Scharffen Berger 100% Cacao Unsweetened Dark Chocolate Cocoa Powder
ingredients
Whipped Chocolate Ganache:
- 3 1/2 ounces (100 grams) Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions
- 1 cup heavy cream
ingredients
Chocolate Bark:
- 7 ounces (200 grams) Scharffen Berger 70% Bittersweet Dark Chocolate Baking Portions
Method
To make the Chocolate Chiffon:
Step 1
Preheat the oven to 325°F. Line a half-sheet pan with parchment paper or a silicone baking mat and set aside.
Step 2
Whip egg whites until foamy. Mix together 70g sugar and cornstarch. Stream the sugar mixture into whites while the mixer is whipping until meringue reaches medium peaks.
Step 3
In a separate bowl, whisk together egg yolks, remaining sugar, vanilla, milk, and vegetable oil. Sift in the cake flour and Scharffen Berger 100% Cacao Unsweetened Dark Chocolate Cocoa Powder. Stir to combine.
Step 4
Fold meringue into the cocoa mixture just until homogenous. Pour into a sheet pan and bake for 20 minutes or until a toothpick inserted comes out clean.
To make the Whipped Chocolate Ganache:
Step 1
While the cake is baking, work on the filling. Chop the Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions and place in a bowl. Heat heavy cream to a simmer. Pour over the chocolate and allow it to sit for 1 minute. Mix until it forms a silky smooth ganache.
Step 2
Allow to chill in the fridge until set, about 1-2 hours. Once set, whip until light in color and transfer into a piping bag.
To make the Chocolate Bark:
Step 1
Chop and melt Scharffen Berger 70% Bittersweet Dark Chocolate Baking Portions at 30-second intervals in the microwave. Spread thinly over acetate or parchment paper.
Step 2
Place in the fridge until partially set, use a pastry brush to create texture on the surface. Place back in the fridge to set completely.
Step 3
Peel from acetate and break into shards resembling tree bark. Set aside.
Assembly:
Step 1
Once the chocolate chiffon is cooled, trim the edges. Then along the short end mark off every 2” and cut into long strips.
Step 2
Spread whipped chocolate ganache thinly and evenly over the chocolate chiffon strips. Roll strips tightly until you’ve used all of them and are left with a horizontal roll cake about the size of a 6” cake.
Step 3
Lightly frost the outside chiffon strip with any remaining cream and attach the chocolate bark around the exterior.
Step 4
If desired, dust lightly with powdered sugar and decorate with buttercream mistletoe.
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