Season’s Eating with this Christmas Chocolate Buche. If you are looking to bring a new side to your Christmas repertoire, make your dinner dessert with this festive classic.
First, here are the different ingredients for making the Christmas Chocolate Buche that serves 6
- 4 eggs
- 4 Tbsp sugar
- 21/2 Tbsp flour
- 21/2 Tbsp con starch
- 2 Tbsp unsweetened cacao
- 1 Tbsp melted butter.
Here is the list of the different ingredients for making the Chocolate Cream
- 3 Tbsp coffee
- 15 oz chocolate chips
- 2 Tbsp butter
- 3 Tbsp cognac
- 2 cups whipping cream
- 2 Tbsp corn syrup
- Chocolate copeaux
- Powdered sugar
Now here are the different steps you will need to follow to make the Christmas Chocolate Buche
Preheat the oven at 375 F. Place some wax paper on a rectangular baking sheet and coat with melted butter. Sieve the flour, the corn starch and the cocoa together.
Beat the whole egg with the 3 egg yolks in a bowl with the sugar until it whitens and become foamy. Pour alternatively the cocoa flour and the beaten egg whites.
Pour the dough on the baking sheet with a spatula and bake for around 8 to 10 mn.
Turnover the dough on a wet cloth and take the wax paper off. Roll delicately the dough with the cloth and let cool.
Prepare the chocolate cream by melting the chocolate in a saucepan with a double boiler and add the butter. When the chocolate is completely melted add the heated cream then mix well by turning quickly the ingredients together. Let cool.
Fold the dough, and put some picks with a fork lightly on top of the dough, then sprinkle with the mixture of coffee and corn syrup.
Spread the chocolate cream on it and roll the dough again to form a bûche.
Put the bûche on a plate and put the rest of the chocolate cream on top of it, then smoothen with a spatula. Let cool for 3 hours in a refrigerator.
Cut both ends of the bûche to put on top of it, then sprinkle with chocolate copeaux and powdered sugar if you like.