Bûche De Noël (Christmas Log)

For Bûche de Noël (Christmas log), first beat the egg yolks with sugar until very foamy for the sponge cake base. Sift flour and baking powder, then add by tablespoonfuls to egg-sugar mixture and stir well.

Beat the egg whites until stiff and gently fold into the egg yolk mixture. Spread everything evenly on a baking tray lined with baking paper. Bake in a preheated oven at 200 °C for approx. 12 to 15 minutes. After baking, immediately turn the pastry out onto a sugared tea towel. Remove the baking paper and roll up the dough.

For the filling, melt the chocolates in a water bath. Beat the butter and sugar until fluffy. Add the chocolate and coffee powder and mix well. Place the cream in the refrigerator until it is easy to spread.

Remove the dough from the cloth and spread half of the cream on the inside, then roll it up again. Cut both ends of the roll diagonally in the same direction and stick the sections with cream as branch starts on the roll. Spread the rest of the cream on the outside of the roll.

Use a fork to make grooves in the cream (tree bark pattern). Refrigerate until ready to eat. Dust Bûche de Noël (Christmas log) later with powdered sugar as “snow” if desired and decorate with fir branches.

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