Buche De Noel Chocolate Shards
This dessert is also popular in other french speaking countries such as canada and switzerland.
Buche de noel chocolate shards. For a branched buche de noel you may need to prepare two pans and make this recipe twice for two chocolate swiss rolls. A chocolate yule log or bûche de noël is a popular christmas dessert. Melt 4 oz 120g semisweet chocolate over bain marie.
Press them gently into the chocolate swiss meringue buttercream so they adhere to the cake. To make the sponge in a large bowl whisk the eggs and sugar with an electric whisk for at least 5 minutes until light pale and fluffy. Remove from heat and add 1 5 oz 40g chopped semisweet chocolate for tempering.
Begin placing the chocolate bark pieces on the surface of the frosted gluten free buche de noel. Grease and line a swiss roll tin 23 33cm with baking paper. The yule log also known as a bûche de noël in france and french canada is a traditional dessert served around the christmas holiday.
Get all the ingredients ready read the full recipe first and measure all the ingredients and have them ready to go. Take the chocolate bark from the refrigerator still on its parchment paper and set it on your worksurface. This stunning holiday dessert is simply a sheet chocolate cake rolled with a whipped cream filling and decorated with chocolate shards to emulate bark for a very festive treat.
Preheat the oven to 200c.