Chocolate Bûche de Noël

Health score
2%
Chocolate Bûche de Noël
72 min.
10
603kcal

Suggestions


Indulge in the delightful flavors of a traditional chocolate Bûche de Noël, an elegant dessert that beautifully captures the essence of the holiday season. This classic French yule log cake is not only visually stunning but also deliciously scrumptious, making it a showstopper for your festive gatherings. With a rich chocolate sponge rolled around a luscious cream cheese filling, every bite offers a perfect harmony of textures and tastes.

Imagine the aroma of fresh orange zest mingling with the warm cocoa and rich chocolate as you create this stunning centerpiece for your holiday table. The combination of fluffy cake and creamy filling, enhanced by the hint of citrus, will surely impress your family and friends. The final touch of decadent chocolate frosting and artistic fork-drawn lines gives it that authentic bark-like appearance, making it not only mouthwatering but also a feast for the eyes.

With a preparation time of just 72 minutes, you can easily craft this spectacular dessert that serves 10. Each slice is not just a treat; it’s a conversation starter that brings warmth and joy. Whether you're celebrating around the fireplace or entertaining guests, this Chocolate Bûche de Noël is the perfect way to add a touch of festive cheer to your celebrations. Get ready to create a sweet memory that will linger long after the last bite!

Ingredients

  • 0.3 cup powdered sugar 
  • cups powdered sugar sifted
  • ounces cream cheese at room temperature
  • large eggs separated
  • 0.3 cup flour all-purpose
  • tablespoon orange juice fresh
  • tablespoons orange juice fresh
  • tablespoons orange juice fresh
  • tablespoon orange zest grated
  • teaspoons orange zest grated
  • pinch salt 
  • ounces bittersweet chocolate chopped
  • 0.8 cup sugar 
  • tablespoons butter unsalted at room temperature
  • 12 tablespoons butter unsalted at room temperature
  • 0.3 cup cocoa powder unsweetened
  • tablespoons cocoa powder unsweetened

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack
  • kitchen towels

Directions

  1. Make cake: Preheat oven to 325F. Mist a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment. Sift cocoa and flour together in a small bowl.
  2. Beat yolks and zest until thick, 8 minutes. In a separate bowl, beat egg whites until fluffy.
  3. Add sugar; beat until glossy and stiff. Fold 1/4 of whites into yolks, then fold in remaining whites. Fold in juice and flour mixture. Do not overmix.
  4. Pour batter into pan; spread.
  5. Bake until cake springs back when touched, 12 minutes.
  6. Sift enough cocoa onto a large kitchen towel to cover it. Invert warm cake onto towel. Carefully peel off parchment. Starting at long end and using towel as a guide, roll up cake and towel.
  7. Transfer roll, seam side down, to wire rack.
  8. Make filling: Beat cream cheese, butter, juice and zest until creamy. Gradually beat in sugar and salt. Cover; chill until firm but spreadable, 40 minutes.
  9. Make frosting: Melt chocolate; cool to room temperature.
  10. Mix cocoa, juice and 1 Tbsp. hot water. Beat butter, sugar and salt until fluffy.
  11. Mix in chocolate, then cocoa mixture.
  12. Assemble cake: Unroll cake; remove towel. Reserve 2 T bsp. filling.
  13. Spread remaining filling over cake. Reroll cake. Cover with towel and chill, seam side down, until filling is set, about 30 minutes.
  14. Cut cake on a diagonal; removing a 3-inch piece from each end for branches.
  15. Spread 1 T bsp. of filling on each piece; press against long side of cake at opposite ends. Frost cake. Draw lines with a fork to resemble bark. Draw circles on branches to look like rings. Chill.
  16. Remove cake from refrigerator 1 hour before serving. Sift confectioners' sugar over cake, if desired.

Nutrition Facts

Calories603kcal
Protein4.67%
Fat56.3%
Carbs39.03%

Properties

Glycemic Index
32.81
Glycemic Load
12.91
Inflammation Score
-6
Nutrition Score
10.527826205544%

Flavonoids

Catechin
2.37mg
Epicatechin
7.17mg
Eriodictyol
0.02mg
Hesperetin
1.22mg
Naringenin
0.22mg
Myricetin
0.01mg
Quercetin
0.39mg

Nutrients percent of daily need

Calories:602.7kcal
30.14%
Fat:38.75g
59.62%
Saturated Fat:22.91g
143.2%
Carbohydrates:60.44g
20.15%
Net Carbohydrates:57.07g
20.75%
Sugar:51.19g
56.87%
Cholesterol:184.61mg
61.54%
Sodium:89.08mg
3.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:27.9mg
9.3%
Protein:7.23g
14.46%
Manganese:0.48mg
23.79%
Copper:0.46mg
23.12%
Vitamin A:1049.95IU
21%
Selenium:14.22µg
20.32%
Phosphorus:169.33mg
16.93%
Magnesium:65.34mg
16.33%
Iron:2.68mg
14.89%
Fiber:3.38g
13.5%
Vitamin B2:0.22mg
12.94%
Zinc:1.35mg
9.01%
Vitamin E:1.21mg
8.05%
Vitamin C:6.46mg
7.83%
Potassium:273.87mg
7.82%
Vitamin D:1.02µg
6.8%
Vitamin B5:0.67mg
6.71%
Folate:26.21µg
6.55%
Vitamin B12:0.38µg
6.34%
Calcium:56.88mg
5.69%
Vitamin B1:0.06mg
4.07%
Vitamin B6:0.08mg
3.87%
Vitamin K:4.03µg
3.84%
Vitamin B3:0.55mg
2.74%
Source:My Recipes