Buche de Noel
Buche de Noel
Preparation time:
Cooking time:
8-10 Serves


  • 150g dark chocolate, melted
  • 3 eggs
  • ½ cup caster sugar
  • ½ cup self-raising flour
  • ¼ cup plain flour
  • Cooking oil spray
  • ¼ cup hazelnut-flavoured liqueur
  • Icing sugar mixture, to decorate
  • Hazelnut Cream
  • 300ml tub thickened cream
  • 250g mascarpone cheese
  • ¹/³ cup chocolate hazelnut spread
  1. Method
  2. Notes

  1. Grease a 26cm x 32cm Swiss roll pan. Line base and long sides with baking paper, extending
  2. 5cm above edges of pan.
  3. Using a palette knife, spread melted chocolate in a thin layer over a greased and baking paper-lined 25cm x 38cm oven tray. Refrigerate for 20 to 25 minutes, or until chocolate is firm but slightly pliable. Tear chocolate into shards. Refrigerate until required.
  4. Beat eggs and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick. Transfer to a large bowl. Sift combined flours three times onto baking paper. Sift again over egg mixture. Using a whisk, fold until combined. Do not stir. Pour mixture into prepared pan. Spread evenly into corners.
  5. Cook in a moderately hot oven (190C) for about 8 minutes, or until sponge is browned and springs back when touched.
  6. Meanwhile, place a clean tea towel on bench. Top with a 40cm piece of baking paper. Spray with cooking oil. Turn out sponge onto paper. Remove lining paper.
  7. Working from one short side, firmly roll up sponge with paper and tea towel inside. Stand for 5 minutes. Gently unroll. Cool to room temperature.
  8. To make hazelnut cream, beat cream in a small bowl of an electric mixer until firm peaks form. Add mascarpone. Gently beat on low speed until just combined. Don’t overmix or it will curdle. Using a spatula, fold through spread until combined.
  9. Brush liqueur over cake. Spread with half the cream, leaving a 3cm border at one short side. With the other short side towards you, roll up to enclose. Transfer to a serving plate. Spread remaining cream over top and sides.
  10. Decorate with chocolate shards. Use a skewer to make spiral patterns on each end of cake. Refrigerate for 1 hour. 10 Just before serving, dust with sifted icing sugar.

TIP: Filled cake can be made up to one day ahead. Keep, covered, in the fridge. Decorate with chocolate shards up to 1 hour before serving.

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