Facebook Instagram Envelope

29/12/2021

Bûche de Noël – Choc Mint Yule Log

66FF3F2A-8840-4ABD-B7CE-7176665A2FEF

Serves:

16

Prep Time: 1 hour

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

  • 600ml cream
  • 2 tablespoons caster sugar
  • peppermint essence, to taste
  • 2 Peppermint Crisp chocolate bars
  • 1 Chocolate Roulade (see recipe below)
  • 1 qty Chocolate Frosting (see recipe below)
  • redcurrants or raspberries, for decoration
  • mint leaves, for decoration
  • CHOCOLATE ROULADE
  • 8 eggs, separated
  • 1 cup caster sugar
  • ½ cup cornflour
  • 1/3 cup cocoa
  • CHOCOLATE FROSTING
  • 200g dark couverture chocolate, chopped
  • 1/3 cup cream
  • 2 tablespoons cream, extra

Method

  • Beat cream and caster sugar together until soft peaks form and flavour to taste with peppermint essence. Crush one Peppermint Crisp and fold into the cream. To assemble, fill Chocolate Roulades with Peppermint Cream and roll up as for a Swiss roll. Trim ends and chill until firm. Cut two wedges of cake on a 45° angle from the roulade. Place the body of the roulade on a serving board and tuck baking paper around it to keep the board clean while icing. Attach the cake wedges to each side of the long roulade with skewers to assemble a log with cut branches. Ice with Chocolate Frosting and use a fork to form bark-like ridges along the length of the log. Refrigerate until frosting has set. Serve decorated with shards of remaining Peppermint Crisp, redcurrants and mint.
  • CHOCOLATE ROULADE Butter and line a large rectangular oven tray (approx. 42cm x 38cm) with baking paper. Working quickly, beat egg whites until stiff peaks form, then use the same beaters to beat the yolks until thick and creamy in a separate bowl. Gradually beat sugar into the yolks, beating well between each addition. Sift the cornflour and cocoa onto the surface and fold in. Gently fold in ¼ of the beaten egg whites before folding in the rest. Pour into the prepared Swiss roll tin and bake at 200°C for 15 minutes until springy to the touch. Turn out onto a slightly damp tea towel and gently roll up immediately. Allow to cool. Use as required.
  • CHOCOLATE FROSTING Melt chocolate and 1/3 cup cream together in a Microwave on Medium for 2 minutes, stirring occasionally, until melted. Allow to cool. Beat with an electric mixer with extra cream to make frosting. Use as required. This is best used to spread immediately, before the chocolate sets further.

Tips

Recipes

New Recipes

Marinara Mornay

Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.

Share On:

You may also like

Marinara Mornay

Seafood marinara mix in a creamy bechamel is a luscious dish as an entree or main.

Garlic and Oregano Pork Short Ribs

Slow cooking the pork short ribs in this tasty marinade before finishing on the grill is the secret to charred ribs that also fall off the bone.