Buche De Noel is a traditional
French Christmas cake, which consists of a chocolate Swiss roll filled and
enclosed in a rich, moist chocolaty ring.
Ingredients:
80g – Self raising flour
100g – Caster sugar
4 No – Eggs
2 tbsp – Cocoa
Icing:
150g – Dark chocolate
125g – Butter
150ml – Milk
50g – Icing sugar
2 No – Egg yolks
2 tbsp – Rum (optional)
Decoration:
Icing sugar to dust Christmas
cake decorations
Method:
Grease and line a Swiss roll
tin.
Pre-heat the oven at 200C for
10 minutes.
In the bowl
of your electric mixer, or with a hand mixer, whisk the eggs and sugar for 10
minutes or until very light and foamy.
Sieve the
flour and cocoa powder and fold into the mixture using a spatula or metal
spoon. Pour the mix into the prepared tin and bake for 12-15 minutes or until
well rise and springy to touch.
Turn out on
to a parchment paper, which has been already sprinkled with some sugar.
Peel off the
paper lining and trim the edges.
Cut a small
slit halfway into the cake, about 1½ cm from the shorter end.
Start rolling
tightly from that end, enclosing the paper.
Place on a wire rack to cool.
To make the icing, prepare a
double boiler and add broken chocolate pieces to it.
Beat in the egg yolk and
whisk in the milk and cook till the mix thickens.
Keep aside to cool.
In another bowl, beat butter
and sugar till pale and fluffy.
Beat in the chocolate mixture
and rum.
Now unroll the sponge and
spread 1/3 of the icing in it.
Roll up again and place on a
serving plate.
Spread the remaining icing
and make lines using a fork to give a bark like effect.
Keep aside to set.
Pipe white icing to form the
rings on of the log and dust some sugar to decorate.