Buche de Noel
Ingredients
- CAKE
- 6 eggs, separated
- ¾ cup white sugar, divided into ½ cup and ¼ cup
- ⅓ cup unsweetened cocoa powder
- 1½ tsp vanilla extract
- 1 pinch salt
- Confectioners' sugar for dusting
- FILLING
- 2 cups heavy cream
- ½ cup confectioners' sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- GANACHE
- 6 oz semi sweet chocolate, chopped
- ¾ cup heavy cream
- BUCHE DE NOEL MUSHROOMS
- 1-7oz box Odense Marzipan
- Red, brown, and green food coloring
- Matcha powder, optional
- Cocoa powder, optional
- Toothpicks
Recipe by Abigail Connolly
A holiday showpiece with three luscious chocolate textures, this festive roll is decorated with a cluster of marzipan mushrooms, adding richness, charm, and just the right touch of almond magic.
Time
Prep time: 1 hour
Bake time: 10 minutes
Bake time: 10 minutes
Yield
8 servings
Ingredients
- CAKE
- 6 eggs, separated
- ¾ cup white sugar, divided into ½ cup and ¼ cup
- ⅓ cup unsweetened cocoa powder
- 1½ tsp vanilla extract
- 1 pinch salt
- Confectioners' sugar for dusting
- FILLING
- 2 cups heavy cream
- ½ cup confectioners' sugar
- ½ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- GANACHE
- 6 oz semi sweet chocolate, chopped
- ¾ cup heavy cream
- BUCHE DE NOEL MUSHROOMS
- 1-7oz box Odense Marzipan
- Red, brown, and green food coloring
- Matcha powder, optional
- Cocoa powder, optional
- Toothpicks
Directions
- Preheat oven to 375°F and line a 10x15-inch sheet pan with parchment paper.
- Beat egg yolks with ½ cup sugar until light and fluffy. Mix in the ⅓ cup cocoa powder, 1½ tsp vanilla extract, and salt until just combined.
- In a clean bowl, whip egg whites until soft peaks. Add in the ¼ cup sugar and whip until just stiff peaks.
- Fold the yolk mixture into the egg white mixture. Pour the batter into the prepared pan and spread evenly to the edges. Bake for 10 minutes or until it springs back when lightly pressed in the center.
- While cake is baking, lightly dust a kitchen towel with confectioners sugar. When cake is done baking, run an offset spatula or knife around the edge of the cake to release it. Flip onto the dusted towel, remove the parchment paper, and roll the cake up with the towel from the short edge. Let cool for 30 minutes.
- While the cake is cooling, prepare the filling:. Whip 2 cups heavy cream, ½ cup confectioners’ sugar, ½ cup cocoa powder, and 1 tsp vanilla extract until stiff.
- Once the cake is cool, unroll and spread the whipped cream filling evenly on the inside of the cake. Roll up again and place seam side down on a serving plate.
- To make the ganache, put the chocolate into a medium bowl and simmer the ¾ cup heavy cream. Don’t let the cream come to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk until combined and chocolate has completely melted. Place in the fridge for 30 minutes to thicken. Stir every 10 minutes.
- Once ganache has cooled, pour over the cake and use an offset spatula to spread evenly; make long lines to resemble tree bark.
- Decorate with marzipan mushrooms! Stick toothpicks halfway into the bottom of the mushrooms and attach the other half to cake. Sift cocoa and matcha powder onto the green and brown mushrooms if desired.
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