Buche de Noel

Buche de Noel


"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 276 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews 187

  1. 231 Ratings


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.


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).


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!!