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.
80g – Self raising flour
100g – Caster sugar
4 No – Eggs
2 tbsp – Cocoa
150g – Dark chocolate
125g – Butter
150ml – Milk
50g – Icing sugar
2 No – Egg yolks
2 tbsp – Rum (optional)
Icing sugar to dust Christmas cake decorations
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.