Festive Chocolate Coffee Log: The Ultimate Holiday Dessert Recipe
Whether you’re serving it as a stunning Christmas centerpiece or a cosy teatime treat, this Festive Chocolate Coffee Log (Bûche de Noël) is the perfect indulgent addition to your holiday kitchen.
Time & Yield
| Category | Time / Quantity | Notes |
| Prep Time | 30 – 45 minutes | Time for mixing batter, making the filling, and initial rolling. |
| Cook Time | 10 – 12 minutes | Time needed to bake the sponge roll. |
| Chill/Setting Time | 3 – 4 hours (minimum) | The required time for the log to set in the freezer/fridge. |
| Total Time | 4 – 5 hours | Primarily includes the necessary chilling time. |
| Yield | 8 – 10 slices | Produces one standard log. |
Ingredients
For the Chocolate Sponge Roll
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6 whole large eggs
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85g caster sugar
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60g self-raising flour
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50g unsweetened cocoa powder, plus 2 level tsp for dusting/decoration
For the Cream Filling (Mousse/Crème)
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6 sheets leaf gelatine
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150ml skimmed milk
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4 level tbsp granulated sweetener (or sugar, adjusted to taste)
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1 level tbsp cornflour (corn starch)
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2 extra egg yolks
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1 tsp concentrated coffee extract
For Serving
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2 level tsp icing sugar (confectioners’ sugar), for a snowy dusting
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