Buche de Noel

Bake and serve this classic Yule log for Christmas. Instead of strawberry jam, try hazelnut spread for an extra nutty sweet hit!


Ingredients 


Equipment

 23cm x 32cm baking tray, an electric mixer

Ingredients

• 4 eggs
•  2/3 cup caster sugar
•  3/4 cup self-raising flour, sifted
•  2 tablespoons cocoa powder, sifted
•  100g dark chocolate, melted, cooled
•  2 tablespoons caster sugar, extra
•  1/3 cup strawberry jam
•  300ml thickened cream, whipped
•  Icing sugar mixture, to decorate

Ganache

•  180g block dark chocolate, chopped
•  1/3 cup thickened cream

Method

Step 1
Preheat oven to 180C/160C. Grease a 23cm x 32cm baking tray with sides. Line base and sides with baking paper.
Step 2
Using an electric mixer, beat eggs and sugar for 6 to 8 minutes or until thick and creamy (mixture will form ribbons when falling from beaters). Fold in sifted flour and cocoa until just combined. Fold in chocolate. Pour mixture into prepared pan, spreading gently to level.
Step 3
Bake for 12 to 15 minutes or until just firm to touch.
Step 4
Meanwhile, dust a sheet of baking paper that’s slightly larger than the pan with extra sugar. Turn out cake immediately onto paper. Remove lining paper. Using paper as a guide, roll up from 1 short end. Wrap in a clean tea towel and set aside to cool completely.
Step 5
Meanwhile, make Ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Refrigerate for 30 minutes or until a thick spreadable consistency.
Step 6
Unroll cake. Trim edges to neaten, if required. Leaving a 2cm border, spread cake with jam, then top with cream. Roll up cake to enclose filling. Discard paper. Place on a serving plate. Spread ganache all over cake. Refrigerate for 10 minutes or until just starting to set. Run a fork through the ganache to resemble wood. Refrigerate for 20 minutes or until ganache is set. Dust liberally with icing sugar. Serve


Nutrition

Energy 2389kJ	Fat saturated 22.10g
Fat Total 34.60g	Carbohydrate sugars g
Carbohydrate Total 57.20g	Dietary Fibre 1.30g
Protein 8.10g	Cholesterol 144.00mg
Sodium 154.00mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/39993/buche+de+noel?ref=collections,french-recipes