Nigella Buche De Noel is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, icing sugar, and soft butter. The recipe takes 30 minutes to make and serves 10 people.
More Nigella Recipe:
🤎 Why You’ll Love This Buche De Noel Recipe:
- Festive Appeal: Perfect centerpiece for holiday gatherings, bringing a touch of tradition and elegance.
- Rich Flavor: Deep chocolate taste with a creamy, velvety icing that everyone will love.
- Simple Ingredients: Made with everyday kitchen staples like eggs, sugar, and cocoa powder.
❓ What Is Nigella Buche De Noel Recipe?
Nigella Buche De Noel is a festive dessert made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, icing sugar, and soft butter.
🍫 Nigella Buche De Noel Ingredients
For the cake
- 6 large eggs (separated)
- 150 grams caster sugar
- 50 grams cocoa powder
- 1 teaspoon vanilla extract
- 5 teaspoons icing sugar (to decorate)
For the icing
- 175 grams dark chocolate (chopped)
- 250 grams icing sugar
- 225 grams of soft butter
- 1 tablespoon vanilla extract
🎂 How To Make Nigella Buche De Noel
- Preheat the oven to 350ºF. Line a Swiss roll tin with baking parchment, leaving an overhang.
- Whisk egg whites in a clean bowl until thick and peaking. Gradually add 50g/¼ cup caster sugar while whisking until peaks hold.
- In another bowl, whisk egg yolks with remaining caster sugar until pale and thick. Add vanilla extract and sieve in cocoa powder, then fold together.
- Fold a few dollops of egg whites into the yolk mixture to lighten it. Then, fold in the rest of the egg whites in thirds carefully.
- Pour the mixture into the tin and bake for 20 minutes. Cool slightly, then turn out onto parchment dusted with icing sugar. Cover with a tea towel.
- Melt chocolate and cool. Blitz icing sugar in a processor, add butter, then the chocolate and vanilla extract to make a smooth iTrim cake edge. Spread icing thinly over the sponge. Roll tightly from the long side, using parchment to help.
- Trim ends at an angle. Use trimmed pieces to make branches. Spread the remaining icing, mark the wood texture with a skewer, and dust with icing sugar for a snowy effect.
💭Recipe Tips
- Use Fresh Eggs: Fresh eggs separate better and give the best volume.
- Room Temperature Butter: Soft butter mixes smoothly into the icing.
- Cool Chocolate: Let melted chocolate cool before mixing to avoid melting the butter.
🍨 What To Serve With Buche De Noel?
Serve Buche De Noel with whipped cream, fresh berries, vanilla ice cream, espresso or coffee, hot chocolate, caramel sauce, mint leaves, and a dusting of icing sugar.
🎚 How To Store Leftovers Buche De Noel?
- In the fridge: Store leftovers buche de noel in an airtight container for 3 days.
- In the freezer: Wrap leftovers buche de noel tightly and freeze for 1 month.
🥵 How To Reheat Leftovers Buche De Noel?
- In the oven: Warm leftovers buche de noel for 10 minutes at 350°F in the oven.
- In the microwave: Heat leftovers buche de noel on low for 30 seconds.
- In the air-fryer: Heat leftovers buche de noel for 2 minutes at 350°F.
FAQ’S:
How Do I Prevent The Cake From Cracking When Rolling?
To prevent the popcorn from becoming chewy, ensure it’s properly dried before adding it to the mix and store the party mix in an airtight container.
How Can I Make The Cake More Chocolatey?
To make Garlic Ranch Party Mix spicier, you can add more spicy ingredients like cayenne pepper, chili powder, or hot sauce according to your taste preference.
How Do I Prevent Lumps In The Icing Sugar?
You can use either salted or unsalted butter for Garlic Ranch Party Mix. If you use salted butter, adjust the amount of additional salt added to the mix accordingly.
How Do I Prevent The Icing From Becoming Too Runny?
To prevent the cereal squares from becoming soggy, make sure to cool the mixture completely before storing it, and store it in an airtight container to maintain its crispness.
More Nigella Recipe:
Nigella Buche De Noel Nutrition Facts
- Calories: 450
- Total Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 70mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 5g
Nigella Buche De Noel
Description
Nigella Buche De Noel is made with eggs, caster sugar, cocoa powder, vanilla extract, dark chocolate, icing sugar, and soft butter. The recipe takes 30 minutes to make and serves 10 people.
Ingredients
For the cake
For the icing
Instructions
- Preheat the oven to 350ºF. Line a Swiss roll tin with baking parchment, leaving an overhang.
- Whisk egg whites in a clean bowl until thick and peaking. Gradually add 50g/¼ cup caster sugar while whisking until peaks hold.
- In another bowl, whisk egg yolks with remaining caster sugar until pale and thick. Add vanilla extract and sieve in cocoa powder, then fold together.
- Fold a few dollops of egg whites into the yolk mixture to lighten it. Then, fold in the rest of the egg whites in thirds carefully.
- Pour the mixture into the tin and bake for 20 minutes. Cool slightly, then turn out onto parchment dusted with icing sugar. Cover with a tea towel.
- Melt chocolate and cool. Blitz icing sugar in a processor, add butter, then the chocolate and vanilla extract to make a smooth iTrim cake edge. Spread icing thinly over the sponge. Roll tightly from the long side, using parchment to help.
- Trim ends at an angle. Use trimmed pieces to make branches. Spread the remaining icing, mark the wood texture with a skewer, and dust with icing sugar for a snowy effect.
Notes
- Use Fresh Eggs: Fresh eggs separate better and give the best volume.
Room Temperature Butter: Soft butter mixes smoothly into the icing.
Cool Chocolate: Let melted chocolate cool before mixing to avoid melting the butter.