Hospitality Academy

Christmas chocolate log (Bûche de Noël)

Christmas chocolate log

Total: 40 mins Ι Active: 20 mins

Valeur nutritionnelle / personne :

Calories: 397 kcal Fat: 26.8g Carbohydrates: 27.4g Protein: 10.4g

  • Sans gluten
  • No Meat

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Christmas chocolate log (Bûche de Noël)


Total: 40 mins Ι Active: 20 mins

Valeur nutritionnelle / personne : 

Calories: 397 kcal
Fat: 26.8g
Carbohydrates: 27.4g
Protein: 10.4g

Christmas Chocolate Log (Bûche de Noël)

This easy to make French holiday dessert will make your holiday lunches even more festive and extravagant. This “log” like looking pastry has a fluffy sponge cake as a base filled with a fresh cream of your choosing and dusted and decorated as much as your heart contents. It is a traditionally festive dish and share a lot of resemblance with the Swiss roll, however the French Bûche de Noël is normally prepared with chocolate flavors and decorated like a wooden log whereas Swiss rolls come in a variety of forms and flavors. 


Make your holiday extra special with this homemade piece of fluffy and creamy tradition!

French guy

Laurent Pommier Fernandez

Nationalité: French – Portuguese
Profession Chef pâtissier
Plat préféré: Cuisses de grenouilles à l’ail 
Prix: – 

Temps total

40 minutes

Temps actif

20 minutes


6-8 portions

Calories / Portion

397 kcal

  • 6 large eggs
  • 150g caster sugar
  • 60g cocoa powder
  • icing sugar
    for dusting
  • 300ml whipping cream
  • few drops of vanilla extract
  • 20cm x 30cm Swiss-roll tin
    lined with baking parchment
  • 1
    Step 1
    First, Preheat the oven to 180°C. Then whisk egg yolks with caster sugar in a bowl until the mixture is frothy and very light (should leave a trail when lifted out of the bowl). Fold it into the cocoa powder.
  • 2
    Step 2
    In a separate bowl, whisk the egg whites until they are stiff and then fold it into the chocolate mixture.
  • 3
    Step 3
    Pour this chocolate mixture into the lined Swiss roll thinly and spread it out evenly to the edges. Take care not to knock out air from the cream by applying almost no pressure.
  • 4
    Step 4
    Bake the cake in the oven for 20-25mins or until the cake springs back once it is slightly touched in the centre.
  • 5
    Step 5
    Take the cake out of the oven and turn it out on a sheet of baking parchment that is dusted with icing sugar. Keep the lining paper on the cake and cover the whole cake with a damp towel. Leave it rest to cool down until its cooled completely.
  • 6
    Step 6
    To make the Filling: Whisk the cream up with vanilla extract until it is thick and stiff enough to be rolled in the sponge cake.
  • 7
    Step 7
    Take off the lining paper from the cake and then trim the edges evenly. Spread out the filling all over the cake and then roll it up using the baking parchment. Spread icing sugar and cocoa powder on top of it until its completely covered and then transfer it to a serving plate (additional decoration can be added as much as one desires). Cut into slices and enjoy!

How to roll a christmas chocolate log - by Home Cooking


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