Description
This Chocolate Hazelnut Bûche de Noël is a festive and elegant Yule log cake featuring a light and airy chocolate sponge rolled with chocolate hazelnut spread and sweetened whipped cream. Decorated with chocolate shards and toasted hazelnuts, it’s a perfect centerpiece dessert 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
- Prepare the Chocolate Sponge: Preheat your oven to 180°C (350°F). Grease a 25x38cm (10×15-inch) Swiss roll pan with butter or non-stick spray, then line it with parchment paper that overhangs the sides. Grease the parchment paper to ensure easy removal after baking.
- Whisk Egg Whites: Using an electric mixer, whisk the egg whites on medium-high speed until soft peaks form.
- Whip Egg Yolks and Sugar: In a separate bowl, whip together the egg yolks, caster sugar, and vanilla extract on medium-high for 5 minutes until the mixture is light and creamy, forming trails when the whisk is lifted.
- Sift Dry Ingredients: Sift the plain flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and whisk together.
- Combine Mixtures: Add half of the dry ingredient mixture to the egg yolk mixture, then fold in half of the egg whites gently with a rubber spatula. Repeat by adding the remaining dry ingredients and egg whites, folding carefully to maintain airiness without overmixing.
- Bake Sponge: Pour the batter into the prepared pan and smooth it out evenly. Bake for 12 minutes, until a toothpick inserted in the center comes out clean and the sponge springs back lightly when pressed.
- Cool and Prepare to Roll: Remove from oven and cool on a wire rack for 10 minutes. Meanwhile, lay a tea towel or parchment paper on your work surface and dust generously with cocoa powder. Invert the warm sponge onto the dusted surface and gently peel off the parchment paper from the bottom of the sponge.
- Roll the Sponge: Starting from the short end, roll the sponge gently but firmly with the tea towel inside and set aside seam-side down to cool completely.
- Make Sweetened Whipped Cream: Whisk cold double cream in a stand mixer until soft peaks form. Add powdered icing sugar, vanilla bean paste, and hazelnut liqueur (if used), then whisk until firm peaks form. Remove half of the whipped cream for the filling and set aside. Sift cocoa powder into the remaining cream and fold gently to combine for the outer coating. Refrigerate both bowls of cream.
- Fill and Re-roll the Cake: If the chocolate hazelnut spread is hard, microwave it for 10 seconds to soften. Unroll the cooled sponge and spread the hazelnut spread evenly over it. Dollop the reserved plain whipped cream on top and spread to an even layer. Carefully re-roll the sponge from the short end without squeezing out the filling. Wrap tightly in baking paper and plastic wrap, then refrigerate for at least 2 hours.
- Make Chocolate Shards: Melt the chopped dark chocolate in a bowl over simmering water, stirring until smooth. Spread the melted chocolate thinly onto a piece of parchment paper slightly wider than the cake roll. Cover with another piece of parchment and roll both together into a tube. Chill in the refrigerator until set.
- Prepare Chocolate Bark: Once the chocolate is firm, unroll the parchment carefully to create shards. Break any large pieces as needed.
- Decorate the Cake: Remove the cake roll from refrigeration and unwrap it. Smother the roll evenly with the chocolate whipped cream, ensuring it holds firm peaks. Press the chocolate shards over the top and sides, leaving the ends free and allowing some overlap for an authentic bark appearance. Sprinkle toasted hazelnuts into the cracks and around the base. Dust with powdered icing sugar and add a sprig of holly for decoration. Refrigerate until ready to serve.
Notes
- Step-by-step photos are available on the blog to guide you through the process.
- Store the Yule Log in an airtight container in the refrigerator for up to 5 days.
- The unfilled rolled sponge can be frozen for up to 2 months; thaw overnight in refrigerator before filling.
- Weigh flour and cocoa powder with digital scales for precision.
- Do not overbake the sponge to avoid cracking.
- Allow the sponge to cool for about 10 minutes before rolling to prevent sticking.
- Whip the cream until firm peaks to ensure it holds shape during rolling.
- Refrigerate the roll before applying the chocolate ganache to help it set well.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 110 mg
