Bûche De Noël
Indulge in a decadent and impressive Chocolate Roulade with Raspberries, a delightful dessert that combines rich chocolate flavors with luscious whipped cream and juicy raspberries. This rolled cake is a true showstopper, perfect for special occasions or whenever you're craving a sweet treat that's both elegant and delicious. With each bite, you'll savor the harmonious blend of chocolate and fruit, making this dessert a delightful combination of flavors and textures. Enjoy the magic of this chocolatey creation with loved ones and watch as it disappears in no time!
— Constant Cookbook
Ingredients
- vegetable oil , for greasing
- 150g golden caster sugar
- 6 large eggs , separated
- 250g good-quality dark chocolate
- icing sugar , for dusting
- 400ml double cream , lightly whipped
- 150g raspberries , defrosted if frozen
- little Drambuie (optional)
- 125g unsalted butter , softened
- 225g golden icing sugar
- 25g cocoa powder , sifted
- 1 tbsp milk
Instructions
- Heat oven to 220C/200C fan /gas 7. Line a 23 x 33cm Swiss roll tin with baking parchment and oil lightly. Whisk the caster sugar and yolks in a bowl until pale and thick. Melt the chocolate with 4 tbsp cold water in a bowl set over a pan of simmering water. Stir in the sugar mix.
- Whisk egg whites to stiff peaks. Stir a spoonful into the chocolate, then fold in remaining using a large metal spoon. Pour batter into tin and bake for 12-14 mins until risen and just firm. Leave in tin until cold.
- Lay a sheet of baking parchment on a board. With one bold movement, turn the cake onto the paper, then lift off the tin. Carefully peel away the lining paper.
- Spread the whipped cream all over the cake, then scatter over the berries with a dribble of Drambuie, if you like. Starting at the long side opposite you, use the paper to roll the cake towards you. Transfer to a serving dish.
- For the buttercream, beat the butter, then sift in sugar and cocoa. Add milk and mix together. Spread over cake, use a fork to create a log effect, and chill until needed. Decorate, dust with icing sugar and serve.
Cook Time
14M
Prep Time
PT55M
Yield
Serves 10
Nutrition
- Calories: 659 calories
- Fat Content: 48 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 48 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.18 milligram of sodium
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