Bûche de Noel (our Boxing Day treat)

Bûche de Noël Recipe

Ingredients

• For the cake
• Butter, for the pan
• 1/2 cup cocoa powder
• Pinch of sea salt
• 3 extra-large eggs
• 1/3 cup light muscovado or dark brown sugar
• Confectioners’ sugar, for dusting
• For the chocolate chestnut mousse
• 3 1/2 ounces dark chocolate (70% cocoa solids), broken into pieces
• 13 ounces unsweetened chestnut puree
• 1/4 cup light muscovado sugar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup plus 2 tablespoons heavy whipping cream

Directions

• 
  
• 1. Preheat the oven to 400°F (204°C). Butter a 10-by-13 inch jelly roll pan, line it with parchment paper, and butter the paper as well.
• 2. Sift the cocoa into a bowl and add the salt. Whisk the eggs and muscovado or brown sugar in a bowl with an electric mixer until the mixture is pale and mousse-like, 8 to 10 minutes. Lightly fold in the cocoa in two additions. Pour the mixture into the prepared pan and smooth it using an offset spatula. Give the bottom of the pan a couple of sharp taps on the work surface to eliminate any air bubbles. Bake the cake for 8 to 10 minutes, until set and springy to the touch.
• 3. Place a clean kitchen towel on your work surface and sift a fine layer of confectioners’ sugar on the towel. Carefully turn the hot cake onto the towel. Starting at one short end, carefully roll the cake up with the towel and the parchment paper. You should end up with a short, fat roll. Let cool for 40 to 60 minutes.
• Make the chocolate chestnut mousse
• 4. Gently melt the chocolate in a bowl set over a pan of simmering water. Let cool to room temperature.
• 5. Beat the chestnut puree, sugar, and vanilla in a food processor until creamy. Add the cooled chocolate and mix until combined.
• 6. Beat the cream until it forms soft peaks, and then gently fold it into the chocolate chestnut mixture in two additions.
• 7. Carefully unroll the cake and peel off the parchment paper. Spread the top of the cake with half of the chocolate chestnut mousse, then roll the cake up again and transfer it to a platter, seam facing down. Smooth the rest of the mousse over the exposed surface of the cake. If desired, using the tines of a fork, make lines along its length to replicate tree bark, swirling the ends to create a log effect, and making a few knots on the log, too.
• 8. Refrigerate the cake for at least an hour. If keeping it for longer than this, loosely cover the cake with plastic wrap and let set at room temperature for 30 minutes before serving.
• 9. Just before serving, shower the bûche de Noël with confectioners’ sugar.

from Green and Black