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Christmas Log: Buche De Noel















Trans-fat Free


1 cup eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 x candied cherries
or nuts for garnish
Chocolate butter cream
¾ cup sugar
2 ½ tablespoons cornstarch
3 large eggs
or 6 egg yolks
1 ½ cups milk
1 square chocolate
½ cup butter
1 teaspoon vanilla extract


Beat eggs until foamy. Gradually add sugar, salt and vanilla. Continue beating until very thick and ivory colored. Do not underbeat.

Fold in flour, one-fourth at a time. Fold gently but thoroughly after each addition.

Pour into 15½ x 15½ x 1-inch jelly roll pan, well greased on the bottom, lined with waxed paper, then greased again.

Bake in moderate oven (350 degrees) 18 to 22 minutes.

Turn out immediately on towel sprinkled with confectioners' sugar.

Remove paper. Roll in towel, starting from 15-inch side; cool.

Unroll and spread Chocolate Butter Cream down center. Bring 15-inch sides together so they just meet. Place seam-side down on serving plate; chill.

Cover with Chocolate Frosting. Draw tines of fork lengthwise through frosting to resemble bark.

If desired, garnish with candied cherries or Funsten's Nuts.

Chocolate Butter Cream: Combine sugar and cornstarch in saucepan.

Add eggs or egg yolks.

Beat until light and fluffy. Stir in milk; cook over medium heat stirring constantly, until thick.

Remove from heat. Blend in melted chocolate; mix well.

Cool to lukewarm. Blend in well-creamed butter and vanilla. Chill thoroughly.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 353g (12.5 oz)
Amount per Serving
Calories 89635% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 484mg 161%
Sodium 635mg 26%
Total Carbohydrate 43g 43%
Dietary Fiber 1g 5%
Sugars g
Protein 39g
Vitamin A 27% Vitamin C 0%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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