Buche De Noel

Delicate hazelnut-chocolate cake conceals a mascarpone and cream filling flavoured with vanilla seeds and Frangelico liqueur.

The ingredient of Buche De Noel

• melted butter to grease
• 30g dark cooking chocolate coarsely chopped
• 4 eggs
• 155g 3 4 cup caster sugar
• 2 tablespoons warm water
• 1 4 teaspoon bicarbonate of soda
• 40g 1 2 cup self raising flour
• 1 tablespoon plain flour
• 40g 1 3 cup hazelnut meal
• 5 teaspoons caster sugar extra
• 1 x 250g ctn mascarpone
• 125ml 1 2 cup thickened cream
• 2 tablespoons frangelico liqueur
• 1 vanilla bean split lengthways seeds removed
• white chocolate leaves to decorate see notes

The Instruction of buche de noel

• preheat oven to 180u00b0c brush a 25 x 30cm base measurement swiss roll pan with melted butter to grease line the base and 2 short sides with non stick baking paper to reach about 7cm above the edge of the 2 short sides
• place the chocolate in a heatproof bowl over a saucepan half filled with simmering water make sure the bowl doesnt touch the water stir occasionally with a metal spoon until the chocolate melts and is smooth
• use an electric beater to beat the eggs and sugar in a medium bowl for 10 minutes or until pale and creamy
• stir the water and bicarbonate of soda into melted chocolate sift the combined flour over the egg mixture fold in the hazelnut meal and chocolate mixture with a metal spoon until well combined pour into the lined pan bake for 12 minutes or until firm and a skewer inserted into the centre comes out clean
• meanwhile place a 50 x 30cm sheet of non stick baking paper on a flat surface sprinkle with 4 teaspoons of extra sugar use the overhanging paper to carefully turn the cake onto the sugar on the paper remove the top sheet of paper from the cake trim the crisp edges of the cake starting with the long side closest to you and using the paper as a guide roll up the cake wrap in baking paper place seam side down on a tray and set aside for 1 hour to cool completely
• beat the mascarpone cream frangelico and vanilla seeds until firm peaks form carefully unroll the cake spread with mascarpone mixture roll up sprinkle with remaining sugar cover with baking paper place in an airtight container in fridge for 1 hour to chill top with white chocolate leaves to serve

Nutritions of Buche De Noel

calories: 396 74 calories
calories: 27 grams fat
calories: 16 grams saturated fat
calories: 32 grams carbohydrates
calories: n a
calories: n a
calories: 5 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation