This festive Christmas Log Cake is a classic French dessert, perfect for holiday celebrations. It takes a bit of time, but the result is rich, creamy, and absolutely delicious.
Ingredients
For the sponge cake:
- 4 large eggs
- ⅓ cup granulated sugar (or use a natural sweetener at 60% of this amount)
- 1 teaspoon vanilla extract
- Pinch of salt
- ⅔ cup all-purpose flour
For the cream filling:
- 1 large egg
- 1 ¾ – 2 cups frozen chestnut puree, thawed
- 2 tablespoons rum (optional, for flavor)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ⅔ cup unsalted butter, softened
- Powdered sugar, to taste
For the chocolate coating:
- 1 ½ cups unsweetened cocoa powder
- 7 tablespoons unsalted butter
- Powdered sugar for dusting
- Optional decorations: marzipan shapes, edible flowers, or festive candies
Instructions
Preheat oven to 392°F (200°C). Whisk the egg yolks with the sugar and vanilla extract until smooth and slightly thickened. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the flour and egg whites into the yolk mixture, keeping it airy.
Line a large baking sheet with parchment paper and lightly grease it. Spread the batter evenly into a thin layer and bake for 10–12 minutes, until springy to the touch. Remove from oven, place the sponge on a damp kitchen towel, peel off the parchment, and carefully roll it up with the towel. Refrigerate for 1 hour.
For the filling, beat the egg with vanilla and powdered sugar. In another bowl, mix the chestnut puree with softened butter, cocoa powder, and rum until smooth. Combine with the egg mixture and blend well. Unroll the cooled sponge, spread the filling evenly, and re-roll carefully. Chill in the refrigerator for about 3 hours.
For the coating, melt the butter with cocoa powder over a double boiler until smooth and let it cool slightly. Trim the ends of the log diagonally and attach them to the sides as “branches” using some of the chocolate mixture. Spread the remaining chocolate over the log, using a fork to create a bark texture. Chill until firm.
Before serving, decorate with marzipan shapes, edible decorations, or a light dusting of powdered sugar to resemble snow. Slice and enjoy your festive Bûche de Noël!
