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."


1 h 30 m servings 276 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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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  1. 233 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 v...

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 ar...

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....

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. R...

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...

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...

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 d...

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...B...

This recipe was very, VERY rich. I did some adjusting on the cream to make it a bit sweeter. I found it to be much too rich for my taste, but everyone else found this recipe to be a delight.