Hope this Christmas brings joy, peace of mind and good health to everyone. Our Christmas Eve’ was smooth, cool, and beautiful. As every year, I prepare the dessert. The bûche de Noêl. And some chocolate truffles. All was very good and delicious.
Chocolate Bûche with Mascarpone cherries filling
Chocolate Bûche with Chestnut cream filling
Chocolate Bûche with Mascarpone cherries filling, adapted from bbcgoodfood magazine
100g caster sugar
25g self-raising flour
½ tsp baking powder
50g ground almonds
100g plain chocolate , melted
100g icing sugar , sifted
2 tbsp Rum,
cocoa or icing sugar for dusting
Heat the oven to 190C. Line a 30cm Swiss roll tin with a parchment paper.
Beat the eggs and sugar together until they are pale and thick enough to leave a trail when you lift out the whisk – they should have trebled in volume. Fold the dry ingredients into the egg mix using a large metal spoon, being careful not to knock out too much air. Spoon carefully into the tin and spread out to the corners. Bake for 12 minutes or until the cake feels firm to the touch. Flip out onto a sheet of baking parchment.
Peel off the baking paper, then roll up the roulade lengthways, using the paper to help you. Leave to cool completely.
Make the filling by beating the mascarpone, chocolate, icing sugar and rum together. Chill until firm enough to spread. Unroll the sponge carefully and spread with the filling before re-rolling. Don’t worry if it cracks a bit. Dust with cocoa or icing sugar.
Chocolate Bûche with Chestnut cream filling, adapted from bbcgoodfood magazine
4 large eggs
100g caster sugar
85g plain flour
25g cocoa powder
For the ganache
100g dark chocolate, broken up
For the filling,
225g chestnut purée
3 tbsp sugar
50g chocolate drops (chopped)
Heat the oven to 200C. Line a swiss roll tin with parchment paper.
beat eggs and sugar until think and pale. Sift in the flour and cocoa and fold gently with a metal spoon. Spoon the mixture into the tin and bake for about 15 min until papfirm to the touch. Remove from oven and turn onto a parchment paper and roll over and leave to cool.
For the ganache, place the cream and chocolate into a bowl over simmering water, to melt. Set aside to cool and thicken.
For the filling, whisk the cream until it forms peaks. Place the chestnut purée and sugar in another bowl and beat together. Stir in the chocolate drops and then fold in the whipped cream.
Unroll the sponge carefully and spread with the filling before re-rolling. Then spread the ganache over. Chill before serving.