Bûche de Noël

Ingredients: 

For the Sponge Cake:

4 large eggs, separated

½ cup granulated sugar

⅓ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 tsp vanilla extract

¼ tsp salt

For the Filling:

1 cup whipping cream*

2 tbsp powdered sugar

1 tsp vanilla extract

1/3 cup semi-sweet chocolate chips (melted and cooled)*

For the Chocolate Ganache Frosting:

1/2 cup heavy cream

1/2 cup semi-sweet chocolate chips *

For Decoration (Optional):

Powdered sugar for dusting (to resemble snow)

Fresh rosemary or mint leaves (for "foliage")

Cranberries or red candies (for "berries")

The * means that it can be substituted with a dairy free version for lactose intolerance

Instructions:

Prepare the sponge cake:

Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.

In a clean bowl, whisk egg whites until soft peaks form, then gradually add 1/4 cup sugar, continuing to whisk until stiff peaks form.

In another bowl, whisk egg yolks with the remaining 1/4 cup sugar until pale and creamy.

Sift flour, cocoa powder, and salt over the yolk mixture and gently fold in.

Carefully fold in the egg whites in batches, ensuring the batter stays light and airy.

Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes or until the sponge springs back when touched.

Roll the cake

While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper and roll the cake, with the towel inside, into a log. Let it cool completely.

Make the Filling:

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in melted chocolate until smooth.

Fill and Reroll the cake

Unroll the cooled cake and spread the filling evenly. Re-roll it tightly, without the towel, and refrigerate for at least 30 minutes.

Make the Ganache:

Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Let cool slightly to thicken.

Frost the Cake:

Spread ganache over the rolled cake, using a fork to create bark-like textures. Decorate with powdered sugar, rosemary, and cranberries as desired.

Serve:

Chill until ready to serve, then slice and enjoy!!