Buche de Noel
Ingredients
For the base:
- 4 eggs (separated)
- 125 g caster (superfine) sugar
- 2 tsp vanilla sugar
- 125 g plain (all-purpose) flour, sifted
- filling for chocolate melt:
- 80 g butter
- 200 g dark chocolate
- 200 ml whipped cream
- for sweetened chestnut cream 200 g
- 100 g softened butter
- 200 ml whipped cream
Method
- Preheat the oven to 200°C (400°F/Gas 6).
- For the base, whisk
the egg yolks with the caster sugar and vanilla sugar until pale and
frothy. Add the flour. Beat the egg whites to very stiff peaks and
gently fold them into the yolk mixture. Line a shallow rectangular cake
tin with baking paper and pour in the mixture. Bake in the oven for 7-8
minutes, turn the cake out onto a damp cloth, remove the baking paper,
roll up in the cloth straight away.
- For a chocolate melt filling:
- Melt the dark
chocolate with 80g butter in a double boiler, add the whipped cream,
spread over the cooled cake, roll up, cover with grated chocolate, dust
with icing sugar and chill.
- For sweetened chestnut cream:
- Combine sweetened
chestnut purée with the softened butter, add the whipped cream, spread
over the cooled cake, roll up, cover with grated chocolate, dust with
icing sugar and chill.
