Chocolate Buche Noel (Print Version)
# Ingredients:
01 -
1 cup (240ml) chilled heavy cream.
02 -
8 oz (226g) semi-sweet chocolate, chopped finely.
03 -
1/4 cup melted unsalted butter.
04 -
3/4 cup (155g) white sugar.
05 -
1 teaspoon pure vanilla extract.
06 -
1/4 teaspoon salt.
07 -
5 tablespoons (72g) sour cream.
08 -
1 1/4 cups (300ml) heavy cream, cold.
09 -
1/3 cup (38g) dark cocoa powder.
10 -
8 oz (226g) soft mascarpone cheese.
11 -
3/4 cup (86g) powdered sugar.
12 -
3/4 cup (98g) all-purpose flour.
13 -
4 large eggs, separated.
14 -
1 teaspoon baking powder.
# Instructions:
01 -
Use parchment paper to line a 17x12 jelly roll pan. Let the paper go up the edges. Preheat oven to 350°F.
02 -
Stir together the dry mix. Beat the egg yolks with sugar, butter, sour cream, and vanilla. Slowly add the dry mix to the wet. Carefully fold whipped egg whites in.
03 -
Pour the batter into the lined pan and bake for about 10-12 minutes. It should spring back if touched lightly. Roll the warm cake in the parchment to cool.
04 -
Beat heavy cream with powdered sugar and vanilla until it forms firm peaks. Gently combine with mascarpone cheese until it thickens.
05 -
Carefully unroll the cooled cake, spread the filling from edge to edge, and gently roll it back up, leaving the parchment behind. Chill for an hour.
06 -
Heat the cream and pour it over the chopped chocolate. Wait a few minutes, then mix it until smooth. Once cooled, whip it lightly until it’s fluffy.
07 -
Cut 3-inch diagonal cake piece and press it against another side to make a branch. Coat everything with ganache, then use a fork to scratch bark-like lines on the surface.
# Notes:
01 -
Wrap the cake while still hot so it won't crack.
02 -
Keep mascarpone chilled but soft enough to stir.
03 -
You can make this up to two days ahead of time!