Buche De Noel Chocolate Shards
For a branched buche de noel you may need to prepare two pans and make this recipe twice for two chocolate swiss rolls.
Buche de noel chocolate shards. Melt 4 oz 120g semisweet chocolate over bain marie. A chocolate yule log or bûche de noël is a popular christmas dessert. Heat the eggs and sugar and whisk to form a stable egg foam.
This stunning holiday dessert is simply a sheet chocolate cake rolled with a whipped cream filling and decorated with chocolate shards to emulate bark for a very festive treat. It s traditionally prepared for christmas in france. Press them gently into the chocolate swiss meringue buttercream so they adhere to the cake.
Take the chocolate bark from the refrigerator still on its parchment paper and set it on your worksurface. This dessert is also popular in other french speaking countries such as canada and switzerland. Begin placing the chocolate bark pieces on the surface of the frosted gluten free buche de noel.
Grease and line a swiss roll tin 23 33cm with baking paper. Get all the ingredients ready read the full recipe first and measure all the ingredients and have them ready to go. The yule log also known as a bûche de noël in france and french canada is a traditional dessert served around the christmas holiday.
To make the sponge in a large bowl whisk the eggs and sugar with an electric whisk for at least 5 minutes until light pale and fluffy.