Description
This Chocolate Hazelnut Bûche de Noël is a classic French Yule log cake featuring a light and airy chocolate sponge rolled with rich chocolate hazelnut spread and sweetened whipped cream. Decorated with chocolate shards and toasted hazelnuts, this festive dessert is perfect for holiday celebrations, combining indulgent flavors and a stunning presentation.
Ingredients
Scale
Chocolate Sponge
- 4 large eggs, room temperature
- 100 g caster sugar (super-fine)
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purpose)
- 35 g cocoa powder, plus extra for dusting
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Sweetened Whipped Cream
- 480 ml double cream (heavy cream), cold
- 45 g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla bean paste (or extract)
- 10 g cocoa powder
- 210 g chocolate hazelnut spread
Chocolate Shards
- 100 g dark chocolate 70%, finely chopped
To Serve
- 35 g whole hazelnuts, toasted, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease the base and sides of a 25×38 cm (10×15 inch) baking pan with butter or non-stick spray, then line it with parchment paper that overhangs the sides. Grease the parchment paper with butter to help with removal after baking.
- Whisk Egg Whites: Using a handheld electric mixer or stand mixer with whisk attachment, whisk the egg whites on medium-high speed until soft peaks form.
- Whip Egg Yolks and Sugar: In a separate bowl, whip the egg yolks, caster sugar, and vanilla extract on medium-high for 5 minutes until light and creamy, leaving trails when lifting the whisk.
- Sift Dry Ingredients: Sift together the plain flour, cocoa powder, espresso powder, baking powder, and fine salt in a separate bowl and whisk to combine.
- Fold Ingredients: Add half the sifted dry ingredients into the egg yolk mixture, then fold in half the egg whites gently with a rubber spatula until just incorporated. Repeat with the remaining dry ingredients and egg whites, folding carefully to maintain airiness.
- Bake the Sponge: Pour the batter into the prepared pan and smooth the surface. Bake for 12 minutes until a toothpick inserted in the center comes out clean and sponge springs back when pressed lightly.
- Cool and Prepare for Rolling: Remove the pan from the oven and cool for 10 minutes on a wire rack until warm. While baking, prepare a tea towel dusted generously with cocoa powder (or caster sugar or powdered sugar). Invert the sponge onto the tea towel, peel off parchment paper, and roll the sponge gently but firmly starting from the short end. Leave rolled with seam down to cool completely.
- Make Sweetened Whipped Cream: Whisk cold double cream in a stand mixer until soft peaks form. Add powdered icing sugar, vanilla bean paste, and whisk until firm peaks form. Remove half the cream to use as a filling. Sift cocoa powder into the remaining half and fold gently; refrigerate both creams.
- Fill and Roll the Cake: Warm chocolate hazelnut spread slightly to soften if needed. Unroll cooled sponge, spread an even layer of chocolate hazelnut spread, then spread the plain whipped cream over it. Roll the sponge from the short end carefully to avoid squeezing filling out. Wrap tightly in baking paper and plastic wrap. Refrigerate for at least 2 hours to set.
- Make Chocolate Bark: Melt finely chopped dark chocolate over a bowl of simmering water until smooth. Spread thinly and evenly on parchment paper larger or equal width to the cake roll. Cover with another parchment sheet, roll them tightly like a tube, and refrigerate until solid.
- Create Chocolate Shards: Once cooled, unroll parchment paper to hear cracking sounds. Remove the top layer and break chocolate into shards. Use shards to decorate the cake.
- Decorate the Cake: Unwrap the chilled cake roll and spread the chocolate whipped cream all over it ensuring firm peak cream for structure. Press chocolate shards onto the top and sides, leaving the ends free. Sprinkle toasted hazelnuts into crevices and around the base. Dust with icing sugar and optionally add a sprig of holly. Refrigerate until serving.
Notes
- Step-by-Step Photos: Refer to the blog post for helpful photos guiding each step of this recipe.
- Storage: Store the finished Yule Log in an airtight container in the refrigerator for up to 5 days.
- Freezing: The unfilled and rolled sponge can be wrapped in plastic wrap and foil, frozen for up to 2 months. Thaw overnight in the refrigerator before filling and assembling.
- Weigh flour and cocoa powder with digital scales for accuracy instead of using cup measures.
- Avoid overbaking the sponge as it can cause cracks making rolling difficult.
- Allow the sponge to cool for 10 minutes before rolling to prevent sticking due to trapped steam.
- Whisk the cream until firm peaks to ensure the cream holds its shape during rolling and decorating.
- Refrigerate the rolled cake before adding chocolate decoration to let the filling set and stabilize the roll.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
