Description
This classic Chocolate Hazelnut Bûche de Noël recipe features a light and airy chocolate sponge rolled with luscious chocolate hazelnut spread and sweetened whipped cream, decorated with chocolate shards and toasted hazelnuts for an elegant Yule log dessert perfect for festive 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
- Prepare Chocolate Sponge: Preheat your oven to 180°C (350°F). Grease a 25x38cm (10×15-inch) baking pan and line with parchment paper that overhangs the sides. Grease parchment to help peel later.
- Whisk Egg Whites: Using electric beaters, whisk egg whites on medium to high speed until soft peaks form.
- Whip Egg Yolks and Sugar: In a separate bowl, whip egg yolks, caster sugar, and vanilla extract on medium-high for 5 minutes until light and creamy and the batter leaves trails on the surface.
- Sift Dry Ingredients: Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and whisk to combine.
- Fold Ingredients: Add half of the dry mixture to the egg yolk mixture, then half the egg whites. Fold gently until just incorporated. Repeat with the remaining dry mixture and egg whites, folding lightly to keep the batter airy.
- Bake Sponge: Pour batter into prepared pan, smooth with an offset spatula and bake for 12 minutes until a toothpick comes out clean and the sponge springs back when pressed lightly.
- Cool Sponge: Remove from oven and cool on a wire rack for 10 minutes until warm but not hot.
- Invert and Roll Sponge: Dust a tea towel with cocoa powder. Invert sponge onto the towel, peel off parchment, then roll sponge gently but firmly from short end into the tea towel. Set seam side down to cool completely.
- Make Sweetened Whipped Cream: Whisk double cream until soft peaks form. Add powdered icing sugar, vanilla bean paste, and whisk until firm peaks. Remove half the cream for filling. Sift cocoa powder into remaining cream and fold gently for the chocolate outer layer. Refrigerate both creams.
- Fill and Roll Cake: Microwave hazelnut spread for 10 seconds if solid. Unroll cooled sponge and spread evenly with hazelnut spread. Dollop half of the firm whipped cream on top and spread evenly. Re-roll sponge carefully and wrap in baking paper and plastic wrap. Refrigerate for minimum 2 hours to set.
- Prepare Chocolate Shards: Melt finely chopped dark chocolate over simmering water, stirring until smooth. Spread thinly over parchment paper similar in size to cake roll. Cover with another parchment sheet and roll tightly into a tube. Refrigerate until solid.
- Create Chocolate Bark Shards: Once cooled, unroll parchment to reveal cracked chocolate shards. Remove top paper and break shards into desired size for decorating.
- Decorate Cake: Unwrap chilled cake roll and spread chocolate whipped cream evenly all over the surface. Press chocolate shards onto the cream covering the top and sides. Sprinkle toasted hazelnuts into cracks and around base. Dust with icing sugar and add a holly sprig for finishing. Refrigerate until serving.
Notes
- Use digital scales for accuracy in weighing flour and cocoa powder.
- Do not overbake sponge to prevent cracking.
- Allow sponge to cool for 10 minutes before rolling to avoid sticking and steam buildup.
- Whip cream to firm peaks to ensure it holds shape during rolling.
- Chill the roll before applying chocolate shards to help the cream set properly.
- The cake can be stored airtight in the refrigerator for up to 5 days.
- Unfilled rolled sponge can be frozen wrapped for up to 2 months; thaw overnight in fridge before filling.
- Step-by-step photos are recommended for guidance through assembly.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
