Buche de Noel is the French name for a Christmas cake shaped like a log. This one is a heavenly flourless chocolate cake rolled with chocolate whipped cream. Traditionally, Buche de Noel is decorated with confectioners' sugar to resemble snow on a Yule log.

Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 buche de Noel
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners' sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.

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  • In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.

  • Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners' sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.

  • Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners' sugar before serving.

Tips

The magazine version of this recipe uses 1/3 cup powdered sugar and 1/4 cup cocoa powder in the filling.

Nutrition Facts

276 calories; protein 5.1g 10% DV; carbohydrates 27.6g 9% DV; fat 17.7g 27% DV; cholesterol 156.8mg 52% DV; sodium 72.4mg 3% DV. Full Nutrition
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Reviews (313)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2005
I made this for my daughter's French class Christmas fete. Yes it is alot of work but worth it. I followed other tips like beating the egg yolks a good 5 minutes, greasing the parchment paper very well and I put quite a bit of powdered sugar on the dish towel before rolling. I had enough of the mousse left over to decorate. Here's what I did and it was beautiful (will post a photo later). I cut one end of the log (about 4") at an angle. Frost the sides, top and bottom and use some mousse to "glue" on the stump (piece cut off earlier) then frost the stump as well except for the top. Next run fork tines across the log and upward on the stump so you have ridges like a log. Then dust with powdered sugar and decorate with holly or mistletoe or pine sprigs. I also made mushrooms from chocate truffles stuck onto a piece of broken candy cane rubbed with chocolate, and dipped in powdered sugar. Read More
(330)

Most helpful critical review

Rating: 1 stars
07/21/2003
Like a chocolate omelete with whipped cream. This recipe was identical to a recipe in one of my cook books except the flour was missing in this one....wanted to try with all the good reviews...But this was NOT what I hoped. Read More
(46)
400 Ratings
  • 5 star values: 310
  • 4 star values: 67
  • 3 star values: 7
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
12/20/2005
I made this for my daughter's French class Christmas fete. Yes it is alot of work but worth it. I followed other tips like beating the egg yolks a good 5 minutes, greasing the parchment paper very well and I put quite a bit of powdered sugar on the dish towel before rolling. I had enough of the mousse left over to decorate. Here's what I did and it was beautiful (will post a photo later). I cut one end of the log (about 4") at an angle. Frost the sides, top and bottom and use some mousse to "glue" on the stump (piece cut off earlier) then frost the stump as well except for the top. Next run fork tines across the log and upward on the stump so you have ridges like a log. Then dust with powdered sugar and decorate with holly or mistletoe or pine sprigs. I also made mushrooms from chocate truffles stuck onto a piece of broken candy cane rubbed with chocolate, and dipped in powdered sugar. Read More
(330)
Rating: 5 stars
12/27/2004
This cake received applause at our Christmas dinner. And it should have. After all my mother and I had to make it twice. Let me explain. You MUST BEAT the egg yolks and sugar until they are very pale. For all of you Texas Aggies out there BTHO the egg yolks. Let the electric mixer run at the highest speed for at least 5 minutes. Because this cake contains no rising agents like baking powder or yeast its "fluffy-ness" depends upon the amount of air that you "BEAT" into it - hence the stiff egg whites and the pulverized egg yolks. We decorated the cake with whipping cream and homemade mushrooms (hershey kisses and small marshmallows on toothpicks - with red gel polka dots). Read More
(262)
Rating: 5 stars
12/12/2007
Wow this was so tasty! Thanks to 1. the reviewers who recommended spraying the parchment paper with non-stick spray 2. the reviewer who emphasized the importance of beating the eggs enough 3. the reviewer who suggested rolling out gumdrops to make holly leaves and 4. the reviewer who suggested using a fork to make lines that looked like tree bark. My bûche turned out like a work of art! And did I mention it was really tasty? Wow!! Read More
(221)
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Rating: 5 stars
12/28/2010
I made this two days ago for the holidays. Incredible outcome! For anyone who has had trouble make sure to follow all of the instructions AND the hints on the allrecipes page for this recipe. Remember baking is a SCIENCE. There is NO FLOUR in this recipe! If you aren't getting the desired outcome you are probably not beating the egg yolks/whites long enough. If there is no flour in something you are going to need to whip more air into the eggs to make the cake fluffy in the oven. Also make sure to let it cool a little bit before you try to roll it. The cake needs to set/solidify. Make sure to grease your pan and make sure to use parchment paper and a towel coated in powdered sugar! Just basic hints here folks. If you care to see how mine turned out click on the "Photos" and check for katelovesbaking's photo its toward the end.:) For the mushrooms I googled for a meringue mushroom recipe. It's very easy. I used a ziplock bag to pipe my meringue. For the green and red holly leaves/berries my mum took gum drops and rolled them flat and then used a knife to cut out the shapes! Good luck and have fun baking!:) Read More
(92)
Rating: 5 stars
01/12/2005
This recipe was delicious. Only thing I do have to recommend is to spray the parchment paper otherwise you will never get it off....highly recommend this recipe to anyone and it may become a new christmas tradition in our house... Read More
(70)
Rating: 5 stars
12/19/2003
This recipe was easier than I had thought. The cake is dense and wonderfully chocolaty and chocolate whipped cream.....how can you go wrong. Made this for my Mom's birthday and it was thoroughly enjoyed. Try this recipe...you won't regret it. (Make sure you let the cake cool at least 10 minutes before turning it out on the towel) Read More
(61)
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Rating: 4 stars
12/20/2011
This was a really good recipe I wish I could give it 4.5 stars instead of 4. I down graded it because it needed to be a little more clear. The cake was nice and moist and my French students loved it! Here is what you need to know: 1. Grease the pan and the paper. 2. Beat the egg yolks until they are very very pale. The egg whites should be stiff enough to stand on the spatula. 3. Make sure the cake springs in the middle not just the edges. 4. Dust with lots of powdered sugar. 5. When you roll with the towel roll the towel inside of the cake. If you use the towel to roll the cake onto itself it will stick and you might have issues. 6. Prepare this a day ahead. It is so much better the next day! Thank you for the recipe. It is a keeper! Read More
(55)
Rating: 4 stars
12/24/2003
Very rich but who cares!!! When serving after dushing with powder sugar we topped ours off with sliverd almonds but could also try shaved chocolate. We experienced the cake sticking to the dishtowel so will dust heavier next time. Read More
(54)
Rating: 1 stars
07/21/2003
Like a chocolate omelete with whipped cream. This recipe was identical to a recipe in one of my cook books except the flour was missing in this one....wanted to try with all the good reviews...But this was NOT what I hoped. Read More
(46)
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