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Bûche de Noël

La Bûche de Noël (or Yule log) is a traditional Christmas cake, served as a dessert on Christmas Day or on Christmas Eve in France. 


The recipe from Marc Frissard (Gateaux by MF)


A festive French classic, the Bûche de Noël is a show-stopping dessert that brings elegance to any holiday table. This version features a rich gluten-free chocolate sponge and silky mousse layered with raspberries. It’s easier than it looks, and worth every step.
Make ahead, freeze, and decorate just before serving!

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Serves: 8-10 people
Prep time: 1 hour (plus 4+ hours freezing time)
Difficulty: 

Ingredients:

Gluten-free chocolate sponge

  • 250 g egg whites
  • 50 g caster sugar
  • 130 g dark cooking chocolate
  • 30 g unsalted butter
  • 30 g egg yolks

 Chocolate mousse

  • 200 g egg yolks
  • 70 g water
  • 100 g caster sugar
  • 345 g dark chocolate (64% minimum cocoa content)
  • 80 g milk chocolate
  • 490 g cream
  • 250 g frozen or fresh raspberries

Instructions:

You'll need a Christmas log mould for this recipe.

1. To prepare the gluten-free chocolate sponge, preheat oven to 170°C.

2. In a bowl, make a meringue by beating the egg whites with ⅓ of the sugar until fluffy. Gradually add the remaining sugar, beating constantly, to form a peak.

3. Melt the chocolate and butter over a double boiler (bain-marie).

4. Add the egg yolks to the chocolate mixture. Gently fold in the meringue.

5. Spread mixture onto a baking sheet lined with greaseproof paper. Bake in preheated oven for 13 minutes.

6. Remove from oven and transfer to a wire rack to prevent from drying. Cut the sponge into 2 strips lengthways (to fit the inside and the base of the log mould).
 
7. To prepare the chocolate mousse, place the sugar and water in a saucepan over high heat. Bring to the boil until a syrup forms. Remove from heat and set aside to cool.

8. Melt the chocolate over a double boiler (bain-marie).

9. In a bowl, whip the cream until soft peaks form. Set aside.

10. Over a double boiler, pour the warm sugar syrup over the egg yolks, whisking constantly, for 4 minutes. Using a hand mixer, whisk the mixture until it has cooled completely (it should be pale in colour and very light and fluffy).

11. Add one-third of the whipped cream to the chocolate, whisking vigorously, until just combined.

12. Using a whisk, gently fold in the sugar syrup mixture and the remaining cream.


Assembling layers

1.  Line a Christmas log mould with greaseproof paper or cling wrap.

2. Pour one-third of the chocolate mousse into the mould.

3. Place the narrower strip of gluten-free chocolate sponge on top of the mousse. Pour in a further one-third of chocolate mousse.

4. Spread the raspberries on the mousse. Pour in the remaining mousse. Top with the larger strip of gluten-free chocolate sponge.

5. Place the Christmas log in the freezer for at least 4 hours. Turn out the log from the mould and decorate before serving.


Top tip: For a smoother finish and easier decorating, remove the log from the freezer 10–15 minutes before serving and let it rest in the fridge. This helps soften the mousse slightly and prevents cracking when slicing.

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