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Buche de Noel (Yule log) recipe

Buche de Noel (Yule log) recipe


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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Chocolate icing
  • Chocolate ganache

Impress Christmas guests with this yule log, or 'Buche de Noel' in French, filled with whipped cream and covered with chocolate ganache.

1 person made this

IngredientsServes: 10

  • Cake
  • 2 teaspoons butter
  • 40g plain flour, sifted
  • 30g cocoa powder
  • 1/4 teaspoon fine salt
  • 4 eggs, separated
  • 90g icing sugar, divided
  • 1 teaspoon vanilla extract
  • Whipped cream filling
  • 235ml whipping cream
  • 20g icing sugar
  • 1 tablespoon soured cream
  • Chocolate ganache
  • 120ml whipping cream
  • 225g dark chocolate chips

MethodPrep:45min ›Cook:11min ›Extra time:38min › Ready in:1hr34min

  1. Preheat oven to 180 C / Gas 4. Grease a Swiss roll tin with 1 teaspoon butter and line with baking parchment. Grease parchment with 1 teaspoon butter.
  2. Whisk flour, cocoa powder and salt together in a small bowl.
  3. Combine egg yolks, 30g icing sugar and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
  4. Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 60g icing sugar and beat until stiff peaks form, 2 to 3 minutes more.
  5. Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until cake batter is smooth.
  6. Pour cake batter into the prepared Swiss roll tin and spread evenly with a spatula.
  7. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
  8. Combine 235ml cream, 20g icing sugar and soured cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
  9. Turn the Swiss roll tin so the shorter side faces you. Spread whipped cream over the cake, leaving a 5cm border at the top. Roll up cake toward the uncovered border, letting the parchment fall away as you roll. Place roll seam-side down on a serving platter.
  10. Place 120ml cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
  11. Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

by orbops

This recipe took a bit of effort, but came out pretty good. It definitely tastes better after it has been refrigerated to let the cream mixture harden. I used greased parchment paper as others had suggested, and the cake rolled out pretty well. My wife liked it enough that we will probably make it again next Christmas.-31 Dec 2018

by Binay

This was very good, but I think I would adjust the recipe to 12 servings because the batter was a bit skimpy on my sheet pan.-14 Dec 2018


The custom of burning the Yule Log goes back to, and before, medieval times. It was originally a Nordic tradition.

The Yule Log was originally an entire tree, that was carefully chosen and brought into the house with great ceremony.

A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition.

It’s basically a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log.


2 tablespoons (15 grams) cornstarch

2 tablespoons (15 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/2 cup (100 grams) granulated white sugar, divided

2 large eggs (110 grams without shells), at room temperature

3 large egg yolks (55 grams) , at room temperature

2 large egg whites (60 grams), at room temperature

1 teaspoon (4 grams) pure vanilla extract

1/4 teaspoon cream of tartar

Chocolate Frosting (Ganache):

6 ounces (180 grams) semi sweet chocolate, coarsely chopped

2 ounces (60 grams) milk chocolate, coarsely chopped

3/4 cup (180 ml) heavy whipping cream (cream with a 35% - 40% butterfat content)

2 tablespoons (25 grams) butter, cut into small pieces

1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)

1/2 teaspoon (2 grams) pure vanilla extract

1/4 cup (50 grams) granulated white sugar

2 tablespoons (15 grams) unsweetened cocoa powder (regular or Dutch-processed)


Start by whisking a few of the ingredients together. In terms of volume, there isn’t much: cake flour, cocoa powder, baking powder for added lift, and a little salt. Eggs are the cake’s main ingredients. Separate the eggs, then whip the egg whites with sugar into stiff peaks. Set those aside. Then whip the egg yolks with the remaining sugar, a little oil for moisture, and vanilla extract until thickened. You get more volume with room temperature eggs than cold eggs. Before beginning, set the eggs in a cup of warm water for 10 minutes to warm them up.

Below left: whipped egg whites + sugar. And below right: thickened egg yolk mixture.

Below left: In 2 additions, fold the fluffy egg whites into the egg yolk mixture. And below right: In 2 additions, fold in the dry ingredients. Like the finished cake, the cake batter is very light and airy.

Bake the cake roll in a 12名 inch pan. So there’s plenty of cake for sectioning off and decorating, this a larger roll cake than my champagne cake roll and red velvet cake roll, both of which are baked in a 10吋 inch pan. Feel free to use any of my roll cake recipes as the base of your bûche de Noël, but know that if they’re baked in a smaller pan, you’ll have a smaller cake.


Buche De Noel Yule Log Recipe from Real Simple

27 Comments · As an Amazon Associate I earn from qualifying purchases.

“This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, Real Simple, and Sunset Magazines, but all my opinions are my own. #pmedia #SafewayHoliday https://cmp.ly/3/8vNxcO.”

Buche De Noel is French for “Yule Log.” This dessert will be the perfect edition to your recipe collection this Christmas season. It’s beautiful, but the balance of rich chocolate and creamy whipping cream is perfect. I found the recipe in the Real Simple December 2013 issue I purchased at Safeway. I was able to make this dessert for a fundraiser I am attending this evening.

“Buche De Noel” – Yule Log (Serves 12)

Total Time: 1 hour, 15 minutes

1/3 cup all-purpose flour, spooned and leveled

1/3 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

3/4 cup plus 3 tablespoons confectioners’ sugar

Chocolate Ganache (recipe below)

1. Heat oven to 350. Butter a 9吉 jelly roll pan and line with parchment butter the parchment. I used a silicone mat.

2. Whisk together the flour, cocoa, and salt in a small bowl.

3. Beat the egg yolks, vanilla, and 1/4 cup of the sugar in a medium bowl with an electric mixer on medium-high until light yellow, 3-4 minutes.

4. In a separate bowl, beat the egg whites (with clean beaters) on medium-high until foamy, 1-2 minutes. Gradually add 1/2 cup of the remaining sugar and beat until stiff peaks form, 2-3 minutes or more.

5. Gently fold the egg yolk mixture into the egg whites. Gradually fold in the dry ingredients. Transfer the mixture to the prepared pan and use an offset spatula to smooth the surface. Bake until the cake springs back lightly when pressed, 8-10 minutes (mine actually took about 12). Cool.

6. Whip the heavy cream, sour cream, and the remaining 3 tablespoons of sugar in a medium bowl with an electric mixer on medium-high until stiff peaks form, 1-2 minutes.

7. Spread the whipped cream on the cake, leaving a 2-inch border along one of the short ends. Starting at the other short end, roll up the cake toward the uncovered border (letting the parchment fall away as you roll…I actually took off the silicone mat prior to this moment). Place the cake seam-side down on a serving platter. Drizzle with chocolate ganache over the top (recipe to follow). Let set for 5 minutes. Run the tines of afork through the ganache to create “bark.” (“Buche de Noel” is French for “Yule log”).

Chocolate Ganache

3 ounces semisweet chocolate, chopped

Bring the cream to a boil in a small pot. Do not over-cook. Remove from heat, add the chocolate and let stand for 5 minutes. Whisk to combine. Cool slightly before using.

I love having a visual overview of all the steps of making a dessert.

I went to Safeway to shop to buy ingredients for a dessert I needed to make for a fundraiser at our church. A friend and her family are going on a mission trip to Uganda to work with kids. She is having a jazz night fundraiser, and I said I’d make a dessert to auction off at the event. I started in the magazine aisle to find the magazines I wanted. My kids looked at the books on the shelf while I thumbed through magazines to find something tantalizing to make for the jazz evening.

I checked-out the new issues of Real Simple, Cooking Light and Sunset magazines. I grew up in a family that had magazines. My mom would have a number of cooking magazines, and she would dog ear or mark the ones she wanted to try. I’m sure I inherited some of this from her. I rip out the recipes I am interested in, then glue them to a piece of paper, put them in a plastic cover and stick them in a binder. You can look back to see more about my methods. Cooking Light has been a staple for both my mom and myself, but I love Real Simple and Sunset too. This month, Sunset has a great edition called “Sunset Best of the West” bookazine that can be found in Safeway stores. I’d encourage you to take a look at the magazines that promises to show you � Amazing Destinations from Alaska to Arizona.” There is a $1 off coupon in select stores while supplies last. Although the other magazines I found had great recipes and fun travel information, I discovered this fabulous Buche De Noel recipe from the Real Simple magazine I picked up at Safeway. When I saw the image and read the recipe, I knew immediately this is what I wanted to make for the fundraiser. I would head to your Safeway store to buy these great magazines to find your own holiday cooking and baking ideas.

I cannot emphasize enough how much kids will grow, learn and create memories with you as you have them help in the kitchen. My kids love this time, and I do too.

If you need to know what stiff peaks look like, I added this helpful pictures. These were the stiff peaks with the egg whites, which do look different than stiff peaks with the whipping cream. With the whipping cream, it will stick to your beater like this but will not appear this smooth.

As you roll up the cake, it will crack a bit. Be careful and gentle as you roll, but don’t worry. This dessert is covered in chocolate ganache to cover any imperfections.

This is what your cake will look like all rolled up and ready to set on the serving dish.

I’ve made ganache before, but I haven’t used the method of boiling the cream first. This was super easy. Just make sure to not over-boil the cream.

The ganache you can drizzle along the top. You will then spread the ganache to give a smooth look on the top and sides of your yule log.

Using a fork will create the log-like feel.

This “Buche de Noel” is beautiful and will promise to delight your friends and family this Christmas season.


Bûche de Noël (Yule Log Cake)

The Bûche de Noël cake is a French Christmas tradition that dates back to the 19th century. The cake represents the yule log that families would burn starting on Christmas Eve. The burning of the yule log symbolized the new year to come and would bring good luck to the family. While no one is positive on exactly how the yule log turned into a cake, everyone can agree it's a delicious tradition we never want to end.

Don't get intimidated by this rolled cake, but do take your time! It will feel so wrong to roll a warm cake up into a towel, but it is easier than you'd imagine. One tip is to ensure you don't over bake your cake. An over baked cake will be dry and crack as it rolls. Because it's a thin cake it bakes quickly so keep an eye on it! Another tip is to roll your cake while it is still warm. Let cool just for a few minutes and then invert it onto the kitchen towel. Warm cakes are more pliable and less likely to crack. The towel will protect your hands while rolling! During this first roll you can roll the towel into the cake and this will help you get a tighter roll. During the second roll, when the frosting is on the cake, you obviously shouldn't!

Want to give your chocolate roll cake a fun twist? Make our Buckeye Roll Cake. The peanut butter filling is INSANE

Editor's Note: The introduction to this recipe was updated on November 19, 2020 to include more information about the dish.


Buche De Noel / Yule Log Cake

A traditional dessert served during the Christmas holidays in France, Belgium, Quebec, Lebanon and several other Christian-populated francophone countries as well as in the UK. As the name indicates, the cake is generally prepared, presented, and garnished so as to look like a log ready for the fire. The traditional b&ucircche is made from a G&eacutenoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream however, many variations on the traditional recipe exist, possibly including chocolate cakes, ganache and espresso or otherwise-flavored frostings and fillings. B&ucircches are often served with a portion of one end of the cake cut off and set on top of the cake or protruding from its side to resemble a chopped off branch, and bark-like texture is often produced in the buttercream for further realism. These cakes are often decorated with powdered sugar to resemble snow, tree branches, fresh berries, and mushrooms made of meringue.


How to make a Buche de Noel

It's easier than you might think to make this impressive, traditional Christmas Yule log.

By Kristen Eppich Updated December 14, 2012

If you’ve ever contemplated making the traditional dessert, Buche de Noel (Yule Log), but have been intimidated by its sophisticated name and seemingly involved process, then I have good news: if you’ve made a cake with frosting, or even a jelly roll, then you already have all the skills required to make this.

To prove this, I made one this past weekend, and it was a huge success! Along the way I noted some useful tips to simplify the Buche (in other words I made all the mistakes for you) so yours can be perfect. I pulled elements from classic Chatelaine recipes for mousses and ganaches to create one great Buche de Noel. I’m not going to lie, there were a few bumps along the way – and there are several steps involved – but I hope to have ironed out all the bumps, and individually the steps involved are not difficult. Even better, most of the Buche can be done days – if not a week ahead. So, if you are interested in giving this a try, I highly recommend it. It truly is an impressive dessert – and a once-a-year treat that will get lots of oohs and ahhs.

Some things to note before you get started:

Pre-plan. Seeing as there are several components – such as significant baking and cooling times – make a plan so you don’t get stuck waiting an hour or two for your mousse to set.

Choose a “bendy” cake – Sponge cakes and genoise are best for Buche de Noels. The fine texture of butter cakes are slightly too brittle and will crack and break when you try to roll them. Make your cake from scratch. Store-bought cake mixes are difficult to get thin enough and tend to crack when rolled.

Make the meringue mushrooms. Don’t let anyone tell you they’re cheesy – you’ll be glad you didn’t skip them!

Choose a cake flavour, a mousse filling and a separate frosting. I recommend a golden cake, a dark mousse filling and a chocolate frosting (ganache). The golden cake layer makes the roll appear most impressive when sliced.

Step 1: Make the meringue mushrooms

Do these a few days in advance to get them out of the way. They are easy, but take some time to bake, so it’s a good idea to do them when you don’t need the oven for something else. Follow our recipe for peppermint meringue kisses with the following changes:

  • Omit the ¼ tsp peppermint extract, you also won’t need the skewers and the food colouring. After beating in all the sugar, and stiff peaks have formed, beat in 1 tbsp cocoa powder, to give the mushrooms a slightly off-white colour. Pipe onto prepared sheets in varying sizes of small circles – think mushroom caps (see image below…they don’t need to be perfect!). For each circle, also pipe directly upward forming a stem. Bake as per recipe instructions.
  • To assemble mushrooms, brush a small dab of melted chocolate onto the centre of the underside of a mushroom cap and attach base. Voila.

Step 2: Make your frosting

You can make this up to one week in advance (yay!). Make a triple batch of Chatelaine’s super easy dark chocolate ganache. Cool to room temperature and then keep refrigerated until you need it.

Step 3: Make your filling

Make a batch of the mousse portion only from our chocolate hazelnut mousse cake recipe.

225g bittersweet or semi-sweet chocolate, coarsely chopped
1/4 cup coffee
4 eggs, separated, at room temperature
1 tbsp brandy
2 tbsp granulated sugar

Place chocolate and coffee in a large bowl. Microwave on medium until chocolate is melted, 1 to 2 min, stirring halfway through. Let cool. Using a wooden spoon, beat egg yolks into cooled chocolate mixture one at a time, beating well after each addition. Stir in brandy. Using an electric mixer, beat whites just until soft peaks begin to form when beaters are lifted, 2 to 3 min. Gradually beat in sugar until stiff peaks form when beaters are lifted, 1 min. Stir 1/4 egg white mixture into chocolate mixture. Then, gently fold in remaining mixture until no white streaks remain. Cover and refrigerate until mousse is firm, 1 to 2 hours.

Step 4: Bake your cake

Bake your cake the day you want to assemble the Buche. I found a fresh cake worked the best. The key is to have a very thin, moist, and pliable sheet of cake to roll. Don’t over bake – the drier it is, the more likely it is to crack when rolled. A classic sponge cake is all you need for a Buche de Noel, as there are so many other components of flavour. A Genoise is also a perfect fit – if you are feeling especially skillful in the kitchen. Use any sponge or genoise recipe you have that is suited to a 12吋 in sheet pan.

Here is a basic cake recipe, if needed

2 eggs at room temperature
2 eggs separated, at room temperature
½ cup + 2 tbsp granulated sugar
1 tsp vanilla
½ cup all-purpose flour, sifted

POSITION rack in lower third of oven. Preheat to 425F. Lightly grease a 12吋 inch baking sheet and then top with a layer of parchment (the oil keeps the parchment in place). Set aside.

PLACE 2 eggs and 2 yolks in the bowl of a stand-up mixer, or a large mixing bowl. Mix on low until eggs and yolks are combined. Increase speed to medium-high and add ½ cup of sugar, one tbsp at a time, mixing continuously until the sugar has been incorporated, and the eggs are pale and thickened, but still thin enough to run off the beaters when lifted, 3 to 4 min. Beat in vanilla. Set aside.

BEAT egg whites in a separate large bowl on medium speed until frothy. Increase speed to medium high and add remaining 2 tbsp sugar in small additions, beating continuously until whites form firm, glossy peaks, about 2 min.

STIR 1/2 cup of egg whites into yolk mixture. Working quickly, sprinkle mixture with half the four and fold in. Fold in half of the remaining whites, then remaining flour. Fold in the rest of the whites.

POUR the batter onto prepared sheet and carefully spread the cake into the corners. The less you touch the cake the better, as this will deflate it.

BAKE until the cake is just golden and the centre springs back when touched, about 6 to 8 min. Remove from oven to a cooling rack. Using a sharp knife release any areas where the cake is stuck to the side of the pan. Let rest in the pan for about 5 minutes to settle, then invert onto a second baking sheet lined with kitchen towel and peel away parchment. Let cool fully.

Step 5: Assemble

LAY your fully-cooled sheet cake (still on kitchen towel), on a large counter. Spread the layer of chilled mousse evenly over the cake, leaving a 1 inch border around the edges. Grasp the edges of the kitchen towel and use it to help you gently roll up the cake. You want to roll starting from the two wide corners. Once rolled, transfer to a platter or pan that can fit in your fridge. Let chill for 2 hours.

REMOVE your ganache from the fridge 20 minutes before you plan to use it. Once slightly softened, transfer to a large mixing bowl and mix on medium speed until the ganache has lightened in colour and is spreadable, about 1 or 2 min. *For a fun twist, beat in 1/2 cup of chocolate-hazelnut spread…yum.

REMOVE chilled Buche from fridge. Decide on the shape you want. If you want one single log, then frost with ganache as is. If you want the look of stacked logs (see my picture below), then cut into a few portions on the diagonal. Choose the platter you wish to serve the Buche on. Frost the centre portion first (ends as well) and lift with a spatula onto your platter – making any corrections needed after transferring it! Repeat with remaining portions. When frosting, you want to create the look of wood grain, so don’t try and make it too pretty, leave some texture. If you wish, you can also drag a fork over the iced cake to create lines and texture.

TUCK mushrooms into corners of the Buche. Sprinkle with cocoa powder, if desired. Chocolate shavings add a nice touch as well. Chill until ready to serve. Enjoy!


Bûche de Nöel

Have you left it too late to make a Christmas cake or pudding? Fear not, Victoria has a delicious Bûche de Nöel or Yule Log recipe complete with meringue mushrooms to take the centrepiece as your Christmas dessert this year.

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Christmas has crept up behind me and kicked me in the baubles and now I find I don’t have the time to bake the usual British classics we all know and love. Just because I’ve left it too late to make and mature a Christmas pudding and cake, it doesn’t mean this year’s table can’t sparkle with the spirit of Christmas cheer.

2012 is the year I’ve decided to go continental, with a Bûche de Nöel taking centre stage. This will, undoubtedly, come as a blessed relief to my nephews, who are yet to warm to the boozy, rich and hearty indulgence of my Victorian Christmas pudding. Once the brandy flame puffs out, all interest is entirely lost and they’re asking if there’s any mint choc chip ice cream instead.

With any luck, this year’s more child-friendly chocolate and chestnut offering will keep their minds off the freezer contents, by diverting their attention to my meringue mushrooms instead. Mint choc chip might well be delicious, especially when stirred for long enough to make ice cream soup, but festive it ain’t.

Don’t be scared of rolling up the log, if it looks less than neat, you can always mask mistakes by being more liberal with the chocolate ganache coating than originally planned. It’s one of those jobs where a gung-ho attitude will fare you better than any amount of measured caution.

The mushrooms are ever so slightly fiddly, but are cute enough to be worth the effort. And come on, it is Christmas after all, so some boats ought to be pushed out, even if you have left them in the dock until the eleventh hour. As well as the meringue mushrooms, I adorned my Yule log with some washed and dried clippings from the Christmas tree, but sprigs of fresh rosemary will look equally enticing.

It’s best, though not essential, to make the meringues the night before so they have time to properly dry out.


Gallery

  • Cooking spray
  • 8 large eggs, at room temperature, separated
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 1 teaspoon kosher salt
  • 3/4 cup natural unsweetened cocoa, divided
  • 1 cup granulated sugar, divided
  • 1/4 teaspoon cream of tartar
  • 1 cup heavy whipping cream
  • 1/2 cup (about 2 ounces) powdered sugar, plus more for dusting
  • 1/4 cup (2 ounces) mascarpone cheese
  • 1 1/2 teaspoon vanilla bean paste or pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 (4-ounce) bittersweet chocolate bars, roughly chopped (about 60% cacao)
  • 3 tablespoons light corn syrup
  • 1/4 teaspoon kosher salt
  • 2/3 cup heavy whipping cream
  • 3 tablespoons unsalted butter
  • 2/3 cup slivered almonds, toasted and cooled (optional)
  • Meringue Mushrooms

Preheat oven to 350°F. Lightly coat an 18-by-13-inch half sheet pan with cooking spray, and line with parchment paper. Lightly coat parchment with cooking spray. Set aside. Place egg yolks, vanilla, salt, 1/2 cup of the cocoa, and 1/4 cup of the granulated sugar in a medium bowl. Beat with an electric mixer on low speed, gradually increasing speed to medium-high until mixture is thick and light brown, 2 to 3 minutes total. Set aside.

Beat egg whites in bowl of a stand mixer fitted with whisk attachment (or in a clean mixing bowl using a hand mixer) on medium speed until foamy, about 30 seconds. Add cream of tartar, and beat on medium speed until soft peaks form, 1 to 2 minutes. With mixer on medium speed, gradually add remaining 3/4 cup sugar, beating until stiff peaks form, about 3 more minutes. Stir one-third of the egg whites into yolk mixture to lighten. Gently fold in remaining egg whites until just combined. Spread batter in prepared pan, and smooth top.

Bake until cake springs back when touched, 14 to 16 minutes. Cool in pan on a wire rack 5 minutes. Working quickly and using a fine-mesh strainer, dust 2 tablespoons of the cocoa evenly over cake. Run a knife along sides of cake invert onto a parchment paper-lined cutting board. Carefully peel off and discard top layer of parchment from cake. Dust remaining 2 tablespoons cocoa evenly over cake. Starting at one short side, carefully and tightly roll up cake along with bottom layer of parchment together. Transfer cake roll to a wire rack, seam side down, and cool completely, about 45 minutes (you&rsquoll remove the parchment later).

Combine all ingredients in bowl of a stand mixer fitted with whisk attachment (or in a large mixing bowl). Beat on low speed with the electric mixer, gradually increasing speed to medium-high, until stiff peaks form, about 1 minute (do not over-beat or filling will turn grainy).

Carefully unroll cake. Evenly spread filling over cake, leaving a 1/2-inch border. Starting at 1 short side, reroll cake, peeling parchment back as you go. Place cake, seam side down, on a serving platter. Cover loosely with plastic wrap, and chill at least 2 hours or up to overnight.

Place chocolate, corn syrup, and salt in a medium bowl set aside. Heat heavy cream and butter in a small saucepan over medium, stirring often, until mixture is hot and butter is melted, 3 to 4 minutes. Pour cream mixture over chocolate mixture let stand, undisturbed, for 2 minutes. Stir until mixture is smooth and chocolate is melted. Cool at room temperature until thick and spreadable, about 2 hours. Do not chill.

Using a serrated knife, trim about 1/4 inch from each end of the cake roll, exposing the filling. Cut a 2 1/2-inch piece of cake from one end. With cake piece still lying on its side, cut it in half diagonally, creating two wedges. Stir Dark Chocolate Ganache Frosting until smooth. Spread about 1 tablespoon frosting onto diagonal cut side of each cake wedhe, and arrange each wedge in a different position on top of the cake roll, pressing to adhere and create branch &ldquostumps.&rdquo Using a small offset spatula, spread about 2 tablespoons frosting around base of each stump to adhere to log. Chill cake, uncovered, until frosting has hardened, about 20 minutes. If desired, stir almonds into remaining frosting. Using an offset spatula, spread remaining frosting over log and stumps, leaving ends exposed. Serve Bûche de Noël immediately, or chill, loosely covered with plastic wrap, up to 12 hours. If chilled, let cake stand at room temperature for 30 minutes before serving.

To serve, dust cake lightly with powdered sugar to resemble snow. Garnish log and individual servings with Meringue Mushrooms.



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