Chocolate Log (Buche de Noel)
A British Christmas chocolate roulade covered in chocolate ganache bark. Rolling the sponge up in baking paper while it's still warm, before it ever meets the cream filling, trains it to hold its curl instead of cracking when you roll it for real.
Ingredients
Instructions
Whisk eggs and sugar until thick and pale. Fold in sieved cocoa.
Pour onto a lined 25x35cm tray. Bake at 180°C for 12 minutes.
Roll in baking paper dusted with icing sugar. Cool.
Whip cream with icing sugar and vanilla. Unroll sponge, spread with cream, re-roll.
Make ganache: heat cream, pour over chocolate, stir. Pour over log. Mark with a fork to create bark. Dust with icing sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.