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A homemade French Bûche de Noël (Christmas log) is made of a chocolate sponge roll layers and filled with both white and dark chocolate mousse. The cake is covered in chocolate and decorated as a tree log. The fun part is to decorate the cake with small Christmas decorations.
Ingredient List for 10 servings:
Cake bottom
120
gr
Sugar
2
tablespoons
Cacao powder
3
Eggs
60
gr
Potato flour
30
gr
Flour
1
teaspoon
Baking soda
White chocolate mousse
100
gr
White chocoalte
200
ml
Whip cream
1
Egg yellow
Dark chocolate mousse
200
gr
Dark chocolate
400
ml
Whip cream
2
Egg yellows
Oven temperature:
250 degrees Celsius
Instructions:
Preheat the oven at 250 degrees Celsius.
We will start by preparing the cake bottom. Pour the dry ingredients in a bowl.
In another bowl whip the sugar and the eggs whites very fluffy and white. Continue whipping and at the same time add the dry ingredients mixture.
On a baking sheet, place a baking paper. Pour the batter on the paper.
Place in the middle of the oven for 5 minutes. Take out the cake bottom and let cool down.
Continue to prepare the white chocolate mousse by whip the whip cream to a hard foam.
Melt the chocolate on low heat in a casserole. Let it cool down a few minutes.
Whip the egg yellow and add it the melted chocolate.
While stirring very slowly add the melted chocolate in the whip cream.
Place in the fridge for minimum 1 hour.
Continue by preparing the dark chocolate mousse. Mix the whip cream to a hard foam.
Melt the chocolate on low heat in a casserole.
Whip the egg yellows and add it the melted chocolate.
While stirring very slowly add the melted chocolate in the whip cream.
Place in the fridge for minimum 1 hour.
Now it is time to prepare the cake. Cut the cake so you have two pieces for layers in the cake and a bid part that will cover the cake.
Place the part that will cover the cake in a bûche cake form. The cake will be upside down.
Add half of the dark chocolate mousse on the bottom. Place the middle layer of the cake bottom on top of the dark chocolate mousse.
Place the white chocolate mousse on top of the cake layer. Place the bottom layer on top of the white chocolate mousse.
On top of the bottom layer place the plate you will use to serv it on. Hold on tight and turn the cake upside down so the cake is standing on the serving plate.
Take away the bûche form and spread evenly the rest of the dark chocolate mousse all over the cake.
As decoration you can make it look like a log and even place some small Christmas decorations on top.
A selection of recipes from the same country.
This recipe is from
France
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
A homemade recipe of French snails with the traditionally garlic and parsley butter. This is a classic French dish that you can find in restaurants all over France. The recipe use Madeira jelly, but if you can´t find any it is possible to use normal jelly and add some Madeira abstract. That way you still get the perfect taste of your snails.
This home made almond and puff pastry cake is traditionally served on the festival of Epiphany. The cake has different names and shapes around the world, but all have one thing in common which is the crown that represent the crown of the 3 kings that arrived in Bethlehem the 6th of January.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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