Description
This Chocolate Hazelnut Bûche de Noël is a festive and elegant Yule log dessert featuring a light chocolate sponge cake rolled with rich chocolate hazelnut spread and whipped cream. Decorated with chocolate shards and toasted hazelnuts, it’s a perfect centerpiece for holiday celebrations.
Ingredients
Scale
Chocolate Sponge
- 4 large eggs, room temperature
- 100 g caster sugar (super-fine)
- 1 teaspoon vanilla extract
- 65 g plain flour (all-purpose)
- 35 g cocoa powder, plus extra for dusting
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
Sweetened Whipped Cream
- 480 ml double cream (heavy cream), cold
- 45 g powdered icing sugar (confectioners’ sugar)
- 1 teaspoon vanilla bean paste (or extract)
- 10 g cocoa powder
- 210 g chocolate hazelnut spread
Chocolate Shards
- 100 g dark chocolate 70%, finely chopped
To Serve
- 35 g whole hazelnuts, toasted, optional
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 25x38cm (10×15-inch) baking or swiss roll pan with butter or non-stick spray, then line it with parchment paper letting it overhang the sides. Grease the parchment paper with butter to help with peeling later.
- Whisk Egg Whites: Using electric beaters or a stand mixer with a whisk attachment, beat the egg whites on medium to high speed until soft peaks form.
- Whip Egg Yolks and Sugar: In a separate bowl, whip the egg yolks, caster sugar, and vanilla extract on medium-high speed for 5 minutes until light and creamy, showing trails when the whisk is lifted.
- Sift Dry Ingredients: Sift the plain flour, cocoa powder, espresso powder, baking powder, and fine salt together in a bowl and whisk to combine.
- Fold Dry Ingredients and Egg Whites: Fold half the dry ingredients into the egg yolk mixture, then fold in half of the egg whites lightly. Add the remaining dry ingredients and egg whites, folding gently to maintain airiness, leaving some flour streaks visible.
- Bake the Sponge: Pour the batter evenly into the prepared pan, smooth with an offset spatula if needed. Bake in the oven for 12 minutes until a toothpick comes out clean and the sponge springs back gently when pressed.
- Cool and Roll Sponge: Remove the pan from the oven and let the sponge cool on a wire rack for 10 minutes until warm but not hot. Meanwhile, dust a tea towel with cocoa powder. Invert the sponge onto the towel, peel off the parchment paper, and roll the sponge up in the towel from the short end. Set aside to cool completely with seam side down.
- Whisk Sweetened Whipped Cream: Whisk the cold double cream in a stand mixer until soft peaks form. Add powdered icing sugar, vanilla bean paste, and hazelnut liquor (if available), then whisk until firm peaks form.
- Prepare Chocolate and Plain Cream: Remove half of the whipped cream for the cake filling. Sift cocoa powder into the remaining cream and fold gently to combine for the chocolate whipped cream to cover the outside of the roll. Refrigerate both creams.
- Fill and Re-roll Cake: Loosen the chocolate hazelnut spread by microwaving briefly if needed. Unroll the cooled sponge, spread the chocolate hazelnut spread evenly, then layer with the plain whipped cream. Carefully re-roll the sponge from the short end and wrap in baking paper and plastic wrap. Refrigerate for at least 2 hours to set.
- Make Chocolate Shards: Melt finely chopped dark chocolate over a bowl of simmering water, stirring until smooth. Spread the melted chocolate thinly over parchment paper slightly wider than the cake roll, cover with another parchment sheet, and roll tightly into a tube. Wrap in plastic wrap and refrigerate until solid.
- Prepare Chocolate Bark: Once solid, unroll the parchment paper. The chocolate will crack into shards. Remove the top paper layer and break large pieces into smaller shards.
- Decorate the Yule Log: Unwrap the chilled cake roll and spread the chocolate whipped cream evenly over it, ensuring it is firm enough to hold shape. Press chocolate shards onto the top and sides, allowing irregular and overlapping pieces for a bark effect. Sprinkle toasted hazelnuts into the cracks and around the base. Dust lightly with icing sugar and optionally garnish with a holly sprig. Refrigerate until serving.
Notes
- Step-by-Step Photos: Refer to the blog post for helpful photos guiding each stage.
- Storage: Store the Yule Log in an airtight container in the refrigerator for up to 5 days.
- Freezing: The unfilled rolled sponge can be frozen in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before filling.
- TIP 1: Use digital scales for precise measurement of flour and cocoa powder.
- TIP 2: Avoid overbaking the sponge to prevent cracks.
- TIP 3: Allow the sponge to cool about 10 minutes before rolling to prevent sticking due to steam.
- TIP 4: Whisk cream to firm peaks to avoid squeezing out the filling when rolling.
- TIP 5: Refrigerate the roll before applying the chocolate whipped cream to set the filling securely.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 110 mg
