Bûche de Noël with a Twist

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 4 large eggs 4 large eggs
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder 1/4 cup (30g) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 orange Zest of 1 orange
• For the cream filling: For the cream filling:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 2 tablespoons rum 2 tablespoons rum
• For the chocolate ganache: For the chocolate ganache:
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 8 ounces (225g) dark chocolate, finely chopped 8 ounces (225g) dark chocolate, finely chopped
• For decoration: For decoration:
• Powdered sugar, for dusting Powdered sugar, for dusting
• Edible holly leaves and berries, for garnish (optional) Edible holly leaves and berries, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 35g, 25g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease a 15x10-inch (38x25cm) jelly roll pan and line it with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and granulated sugar together until pale and fluffy.
3. 3.
   In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Stir in the orange zest. Pour the batter into the prepared pan and spread it evenly.
5. 5.
   Bake for 12-15 minutes or until the cake springs back when lightly touched. Remove from the oven and let it cool for a few minutes.
6. 6.
   Meanwhile, prepare the cream filling by whipping the heavy cream, powdered sugar, vanilla extract, and rum together until soft peaks form.
7. 7.
   Carefully transfer the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
8. 8.
   Spread the cream filling evenly over the cake, leaving a small border around the edges.
9. 9.
   Starting from one short end, gently roll the cake into a log shape, using the towel to help you. Place the rolled cake seam-side down on a serving platter.
10. 10.
    To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
11. 11.
    Pour the ganache over the rolled cake, allowing it to drip down the sides. Use a spatula to smooth the ganache and create a bark-like texture.
12. 12.
    Refrigerate the Bûche de Noël for at least 2 hours or until the ganache is set.
13. 13.
    Before serving, dust the cake with powdered sugar and garnish with edible holly leaves and berries, if desired.

Treat your ingredients with care...

• Orange zest — Make sure to use organic oranges and wash them thoroughly before zesting to avoid any pesticide residue.
• Dark chocolate — Choose a high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.

Tips & Tricks

• To prevent the cake from cracking when rolling, gently roll it while it's still warm.
• If you prefer a stronger rum flavor, you can increase the amount of rum in the cream filling.
• For a festive touch, decorate the Bûche de Noël with edible holly leaves and berries.
• Make sure to refrigerate the rolled cake before pouring the ganache to ensure a smooth and even finish.
• Allow the Bûche de Noël to sit at room temperature for a few minutes before serving to enhance the flavors.

Serving advice

Slice the Bûche de Noël into thick, diagonal slices and serve on individual dessert plates. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

Place the Bûche de Noël on a decorative platter or cake stand. Dust it with powdered sugar just before serving to create a snowy effect. Garnish with fresh holly leaves and berries for a festive and elegant presentation.