Bûche de Noël

buche de noel


  • Mascarpone cream:
  • 300 ml cream 
  • 130 -150 gr sugar
  • 250 gr mascarpone cheese
  • Chocolate ganache:
  • 200 ml cream 
  • 250 gr dark chocolate
  • Roll cake base:
  • 4 eggs
  • pinch of salt
  • 125 gr sugar
  • 40 gr flour
  • 35 gr cocoa powder

Baking time:

preheated oven at 190°c - 4 -5 MIN


  •  Mascarpone cream : In a medium bowl whip  300 ml cream  with 130 -150 gr sugar then add 250 gr mascarpone cream .
  • Chocolate ganache : In a medium saucepan bring to a boil 200 ml cream then add 250 gr dark chocolate in chunks . 
  • Base cake : In a medium bowl whisk 4 egg whites with a pinch of salt ,then add gradually 125 gr sugar until stiff peaks.Add 4 egg yolks mixing with a spatula from bottom to top than pour in the sifted flour without stopping mixing .
  • Line a baking pan with baking paper  and with the help of a spatula spread the mixture on the pan on a height non exceeding 4-5 mm.
  • Bake in a preheated oven at 190 °C for about 4 -5 min
  • When baked remove from the oven and transfer the cake to a cake rack , let cool down completely.
  • Lay a sheet of baking paper on a board….sprinkle on top some granulated sugar ,turn the cake onto the paper and carefully peel away the lining baking paper .
  • Fill in the base cake with the mascarpone cream then roll .
  • Spread over the cake the chocolate ganache and decorate with a fork to give the cream the texture of a tree log.
  • Add some coconut flour on the edges to create the snow effect.
  • Put the cake in the fridge to set …..if you can resist cut it the day after….that time it will give the cake a moist texture and it will be delicious when you will serve it.

watch how to make it here:

© 2021, The chocolate brain. All rights reserved.