The traditional Buche De noel originated from France and is a popular dessert to serve at Christmastime. The almond sponge cake is light and airy and pairs well with the intense dark chocolate fudge frosting I made with Lindt Chocolate. I am especially partial to Lindt Chocolates because of it’s smooth and velvety texture. It’s truly the best chocolate I have ever tasted and if you want your chocolate desserts to turnout spectacular you simply must use the best chocolate ever. No exceptions! You may be intimidated by the method in which to prepare a Buche De Noel, but rest assured it truly is a simple process. Planning and preparing is key and following the directions to a “T” is necessary to yield perfect results every time. Using a flour sack or thin clean lint free towel works best when rolling your sponge cake and applying plenty of confectioners sugar to the towel before rolling helps prevent sticking. It’s a bit of a time consuming cake because of the cooling and “resting’ required before filling and frosting your cake but honestly, but it’s totally worth taking the time to make this classic Holiday cake.
In step one; clear off your work surface and lay a flour sack a or clean lint free kitchen towel on your counter and sprinkle with confectioners sugar. After your cake is baked, remove it immediately from the pan (it will be hot) onto prepared towel. Remove parchment paper. Quickly roll the sponge cake up with the towel starting at a narrow end. Place rolled cake on a cookie rack to cool completely. This will take an hour or so. Prepare your fudge frosting while cooling.
To prepare your frosting you will have to first melt the chocolate and then cool before whipping it in the butter and sugar. You will be amazing how easily it is to melt “GOOD” Chocolate.
It’s so silky smooth and reflects so much light it looks like glass. Chocolate glass. As pure and precious as a diamond. It just makes you want to dip your finger in it for a lick or two.
I wasn’t kidding!
I’m in love! There is a reason this sinfully sweet dark chocolate bar is the best in the world. The best for making fudge frosting and the best EVER for my Buche De Noel. Just look at the way it’s sticking to my finger. I think this smooth dark and handsome chocolate bar loves me back!
The rich chocolate frosting is so yummy I can take a spoon and eat it straight from the bowl. It’s truly addictive, decadent and rich. So much goodness and pleasure in one little batch of frosting all thanks to Lindt EXCELLENCE 70% Dark Chocolate bars
Time to fill and frost your gorgeous, moist and delicious almond sponge cake. The compliment and significant other to your decadent fudge frosting.
Once your cake is filled, place it on a decorative serving platter or cake dish. Now you are ready to frost your cake. Start from the sides and then the top. Drag a fork across from one end to the other to make wood grain marks. This cake resembles a Yule Log which is why it’s perfect for Christmas. If you would like to go the extra mile, slice off one end of the cake and place it on top. This is the traditional way of presenting a Buche De Noel.
Buche De Noel
- 4 large eggs, separated
- 1/4 cup sugar, divided
- 1 tablespoon vegetable oil
- 1 teaspoon almond extract
- 2/3 cup sifted cake flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup powdered sugar to shake on towel
- Fudge Frosting
- 3 1/2 cups confectioners sugar
- 3 sticks unsalted butter
- dash of salt
- 3-4 tablespoons whole milk
- 1 tablespoon vanilla
- 3 melted and slightly cooled Lindt smooth dark chocolate bars
- Grease bottom and sides of a 15- x 10-inch jellyroll pan; line with wax paper, and grease and flour wax paper. Set aside.
- Beat egg yolks in a large mixing bowl at high speed with an electric mixer 5 minutes or until thick and pale. Gradually add 1/4 cup sugar, beating well. Add oil and almond extract and stir.
- Beat egg whites at high speed until foamy. add 1/2 cup sugar gradually 1 tablespoon at a time, beating until stiff peaks form. Gently fold into egg yolk mixture. Combine all dry ingredients in separate bowl. Fold into egg mixture.
- Spread batter evenly into prepared pan. Bake at 350° for 8- 10 minutes or until top springs back when touched.
- Sift powdered sugar in a 15- x 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
- Unroll cake, and remove towel. Spread cake with half of Fudge Frosting carefully re-roll. Cover and chill.
- Spread remaining Frosting over cake and drag fork along sides and top. Chill cake. Cut a 1-inch-thick diagonal slice from 1 end of cake roll. Sprinkle cocoa or powdered sugar on top.
- To melt chocolate: on low heat on a stovetop in a small pan, place unwrapped chocolate bars in pieces. Stir constantly until liquid, smooth and no lumps. Remove from heat and transfer to a liquid measuring cup for easy pouring and to cool slightly, about 15 minutes.
- To make frosting;
- Beat the butter on medium speed for 3 minutes until light and fluffy. At confectioners sugar 1/2 cup at a time beating on high for 20 seconds after each addition. Stir in chocolate, salt, milk and vanilla. Scrap down sides and mix well.