Chocolate Buche Noel (Print Version)
# Ingredients:
01 -
1 cup of chilled heavy cream for ganache.
02 -
1/2 teaspoon of salt.
03 -
4 large eggs, separated into yolks and whites.
04 -
3/4 cup (86g) powdered sugar for filling.
05 -
8 oz of semi-sweet chocolate, chopped into small pieces.
06 -
1/3 cup (38g) dark cocoa powder (Hershey's Special Dark recommended).
07 -
5 tablespoons (72g) sour cream, at room temperature.
08 -
1/4 cup of melted unsalted butter.
09 -
1 teaspoon of vanilla extract.
10 -
8 oz (226g) mascarpone cheese, softened slightly.
11 -
1 teaspoon of baking powder.
12 -
1 1/4 cups (300ml) cold heavy cream for filling.
13 -
3/4 cup (155g) white granulated sugar.
14 -
3/4 cup (98g) plain all-purpose flour.
# Instructions:
01 -
Cover a 17x12 jelly roll pan with a large sheet of parchment paper, allowing it to hang over the sides. Preheat your oven to 350°F.
02 -
Put batter into the prepared pan, spread evenly, and bake for around 10-12 minutes until it bounces back when pressed lightly. Roll up the hot cake in its parchment and allow it to cool completely.
03 -
Stir together the dry mix. Mix yolks, sugar, sour cream, butter, and vanilla. Blend with dry mix. Gently incorporate whipped egg whites at the end.
04 -
Using a mixer, whip heavy cream with powdered sugar and vanilla until it forms stiff peaks. Gently stir in mascarpone for a creamy texture.
05 -
Unroll the cooled cake, spread the filling evenly over it, and carefully roll it back up—this time without the parchment paper. Let it chill for an hour in the fridge.
06 -
Add heated cream to your chocolate pieces and let it rest for a minute. Stir until it turns smooth. Once cooled, whisk it to create a fluffy texture.
07 -
Slice off a 3-inch section at an angle and attach it to the side of the roll. Cover the entire cake with ganache and use a fork to make it look like tree bark.
# Notes:
01 -
Rolling the cake while it's warm stops it from splitting.
02 -
Keep mascarpone cool, but don’t let it get hard.
03 -
You can get this done 2 days early.