Christmas Buche de Noel

Christmas Buche de Noel

Christmas Buche de Noel

This recipe will be used every Christmas from now on. Annabelle, Melbourne

Ingredients of Christmas Buche de Noel

Melted butter, to grease

30g dark cooking chocolate, coarsely chopped

4 eggs

155g (3/4 cup) caster sugar

2 tbs warm water

1/4 tsp bicarbonate of soda

40g (1/2 cup) self-raising flour

1 tbs plain flour

40g (1/3 cup) hazelnut meal

5 tsp caster sugar, extra

1 x 250g ctn mascarpone

125ml (1/2 cup) thickened cream

2 tbs Frangelico liqueur

1 vanilla bean, split lengthways, seeds removed

White chocolate leaves, to decorate (see notes)

Description of Christmas Buche de Noel

Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 short sides with non-stick baking paper to reach about 7cm above the edge of the 2 short sides.

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate melts and is smooth.

Use an electric beater to beat the eggs and sugar in a medium bowl for 10 minutes or until pale and creamy.

Stir the water and bicarbonate of soda into melted chocolate. Sift the combined flour over the egg mixture. Fold in the hazelnut meal and chocolate mixture with a metal spoon until well combined. Pour into the lined pan. Bake for 12 minutes or until firm and a skewer inserted into the centre comes out clean.

Meanwhile, place a 50 x 30cm sheet of non-stick baking paper on a flat surface. Sprinkle with 4 teaspoons of extra sugar. Use the overhanging paper to carefully turn the cake onto the sugar on the paper. Remove the top sheet of paper from the cake. Trim the crisp edges of the cake. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Wrap in baking paper. Place, seam-side down, on a tray and set aside for 1 hour to cool completely.

Beat the mascarpone, cream, Frangelico and vanilla seeds until firm peaks form. Carefully unroll the cake. Spread with mascarpone mixture. Roll up. Sprinkle with remaining sugar. Cover with baking paper. Place in an airtight container in fridge for 1 hour to chill. Top with white chocolate leaves to serve.

Notes & tips for Christmas Buche de Noel

How to make chocolate leaves: Use a small paintbrush to brush melted white choc melts over the undersides of washed, dried organic rose leaves. Place, chocolate-side up, on a tray lined with non-stick baking paper in fridge until set. Repeat to add a second chocolate layer. Once set, test one by peeling off the leaf - if the chocolate breaks, add a third layer of chocolate to all the leaves. Carefully peel off leaves and discard. Dust lightly with cocoa powder, then brush off excess. Store in an airtight container in the fridge. Use to decorate Buche de Noel.

Time plan tip: Make this recipe up to 1 day ahead. Store in the fridge.

Allow one hour cooling and one hour chilling time.

Christmas Buche de Noel

Preparation Time 40 - 160 minutes/Cooking Time 20 minutes/serves 10

Source - taste.com.au