The Christmas Log is a traditional dessert of French origin also known as Buche de Noel. This dessert is shaped like a tree trunk and preparing it for the Christmas holidays brings good luck.
Although there are many variations of the log, it always starts with a base of sponge cake, which after being filled, is covered with chocolate or other. In this version, I prepared a cocoa sponge cake to fill with white chocolate cream.
I can assure you that the taste will win everyone over, the combination created between cocoa and white chocolate is delicious, you just have to try it!
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: French
- Energy 243.01 (Kcal)
- Carbohydrates 21.66 (g) of which sugars 14.12 (g)
- Proteins 4.11 (g)
- Fat 17.03 (g) of which saturated 7.15 (g)of which unsaturated 1.85 (g)
- Fibers 1.04 (g)
- Sodium 35.39 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Christmas Log
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon wildflower honey
- 2/3 cup sugar (+as needed to sprinkle on the sponge cake)
- 3 eggs
- 3.4 oz partially skimmed milk
- 1 teaspoon baking powder
- 10.6 oz mascarpone cheese
- 1 cup whipping cream (Alternatively, use plant-based cream)
- 7 oz white chocolate
- as needed fondant sugar paste (green and red for holly)
- as needed unsweetened cocoa powder
Tools
- 1 Stand Mixer
- 1 Baking Sheet 18 x 14.5
- Parchment Paper
- 1 Wooden Spoon
- 1 Mixing Bowl
- 1 Electric Whisk
- 1 Microwave Oven
- 1 Piping Bag
- 1 Plain Nozzle
- 1 Serving Plate serving
- 1 Cookie Cutter
Steps for Christmas Log
To prepare the Christmas log, start by preparing the cocoa sponge cake
In the stand mixer, beat the eggs with sugar and honey for at least 10/15 minutes. When the mixture is frothy and light, gradually add the milk. After the ingredients are well combined, turn off the stand mixer and slowly add the sifted flour, cocoa, and baking powder. Do this gently to avoid deflating the mixture, mixing with a wooden spoon slowly from the bottom up.
Line a baking sheet of 18 x 14.5 inches with parchment paper and pour the mixture, leveling it well. Then, bake in a preheated oven at 392°F for about 10/12 minutes. Once the time has passed, take the tray out of the oven and transfer the sponge cake to the table with the parchment paper. Sprinkle the surface without paper with a little granulated sugar (this will prevent sticking) then cover the sponge cake with plastic wrap, making sure to seal well even at the sides. Let it cool and prepare the filling cream.Break the white chocolate into pieces and place it in a glass bowl, also adding the cream. Microwave the bowl to melt the chocolate, selecting low power; otherwise, use a double boiler. When the chocolate is melted, let the mixture cool, stirring occasionally.
Once cooled, add the mascarpone and whip with an electric whisk for a couple of minutes until you have a smooth and velvety cream.
Now we can assemble our Christmas Log:
Gently remove the wrap from the sponge cake and fill the inside with half of the white chocolate cream, leaving 0.8 inches on the sides without cream. Roll up the sponge cake gently and seal the roll with plastic wrap, being careful to close the sides well, and refrigerate to set for at least 1 hour. Pour the remaining white chocolate cream into a piping bag and leave it in the fridge to set, which will be used for the final decoration.After the time has passed, take the roll from the fridge and trim the two ends, assembling the dessert as in the picture or trying to create a log. Cover it with the cream you put in the piping bag, creating a decoration similar to a log, or let your imagination run wild.
To create the holly with sugar paste, roll out a green sheet and cut out the leaves with the cookie cutter. With the red one, create small balls to make the berries.Our Christmas log is ready, a dusting of unsweetened cocoa powder will complete the dessert. Enjoy your treat!
Christmas Log Tip
The cocoa log can be stored in the refrigerator for a couple of days, it can also be frozen, but without decoration.
The cocoa log can be stored in the refrigerator for a couple of days, it can also be frozen, but without decoration.
FAQ (Frequently Asked Questions)
I’d like to cover the log with a dark chocolate ganache. Can I do that?
Of course, you can prepare this ganache, it will be even more delicious!
