Classic French Chocolate Buche de Noel Recipe

The first Christmas yule log cake is correctly known as a Buche de Noel recipe and was cleverly created in the late 1800s by a French pastry chef looking to replace and pay culinary homage to the original Yule log tradition. The new, gastronomic tradition caught on in spectacular fashion, and the Christmas dessert is now celebrated worldwide.

Ingredients
Sponge Cake:

• 4 eggs (room temperature)
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup cake flour

Chocolate Buttercream:

• 7 egg whites
• 1 1/3 cups granulated sugar
• 6 ounces unsweetened chocolate (melted and cooled)
• 1/2 teaspoon instant espresso powder
• 1/2 teaspoon vanilla extract
• 1 1/2 cups unsalted butter (softened)

Steps to Make It

Make the Cake

1. Gather the ingredients.
2. Preheat the oven to 400 F.
3. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper.
4. Butter the parchment or spray it with cooking spray. Set the pan aside.
5. ............................

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