🎅 Ma bûche de Noël

Ingredients

• 300 ml Heavy Cream (for chocolate ganache, heated)
• 200 g Dark Chocolate (70% cocoa, chopped)
• 4 large Eggs (room temperature)
• 120 g Granulated Sugar (for sponge batter)
• 80 g All-Purpose Flour (sifted)
• 30 g Cocoa Powder (unsweetened, sifted with flour)
• 20 g Unsalted Butter (for greasing the baking tray, melted)
• 100 g Almonds (whole, toasted then sablé)
• 50 ml Water (for almond sablé syrup)
• 100 g Granulated Sugar (for almond sablé syrup)
• 50 ml Orange Juice (for light soaking syrup)
• 20 g Powdered Sugar (for dusting "snow")
• 20 g Chocolate Shavings (for decoration)

Instructions

1. Prepare Chocolate Ganache

   Heat the heavy cream in a saucepan until just simmering, then pour it over the chopped dark chocolate in a bowl. Let sit for 1 minute and whisk until smooth.

   Time: PT10M

2. Chill Ganache Overnight

   Transfer the ganache to a container, cover tightly, and refrigerate overnight so it firms up.

   Time: PT0M

3. Make Sponge Batter

   Separate the eggs into a large mixing bowl, add granulated sugar, and whisk with a hand mixer on high speed until the mixture becomes pale, thick, and ribbons form (about 5 minutes).

   Time: PT5M

4. Combine Dry Ingredients

   Sift together all‑purpose flour and cocoa powder into a separate bowl. Gently fold the dry mixture into the egg‑sugar foam using an offset spatula, moving from the center outward, until just incorporated.

   Time: PT5M

5. Prepare Baking Tray and Preheat Oven

   Grease the baking tray with a thin layer of melted butter and lightly dust with flour. Preheat the oven to 180°C.

   Time: PT5M

   Temperature: 180°C

6. Bake the Génoise

   Spread the batter evenly on the prepared tray. Bake for 6 minutes, or until the surface is set and a light golden color appears.

   Time: PT6M

   Temperature: 180°C

7. Cool the Sponge

   Remove the tray from the oven and let the sponge cool on a rack for about 5 minutes, then gently peel it off the parchment.

   Time: PT5M

8. Toast Almonds

   In a dry skillet over medium heat, toast the whole almonds until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool.

   Time: PT5M

9. Make Almond Sablé

   Combine water and 100 g granulated sugar in a saucepan. Bring to a boil, then add the toasted almonds. Continue cooking, stirring, until the liquid evaporates and the sugar crystals coat the almonds without turning caramel, about 10 minutes.

   Time: PT10M

10. Cool and Crush Sablé Almonds

    Spread the sablé almonds on a sheet to cool, then coarsely crush them with a rolling pin. Set aside.

    Time: PT5M

11. Prepare Orange Syrup

    Mix orange juice with a splash of water (about 1 tbsp) in a small saucepan and warm gently for 3 minutes.

    Time: PT3M

12. Moisten the Sponge

    Brush the cooled sponge lightly with the warm orange syrup, ensuring even coverage but not soggy.

    Time: PT2M

13. Assemble the Log

    Spread a thin, even layer of chilled ganache over the syrup‑moistened sponge. Sprinkle half of the crushed almond sablé over the ganache. Using the parchment as a guide, roll the cake tightly into a log shape.

    Time: PT10M

14. Chill the Rolled Log

    Wrap the rolled log in parchment, then place it in the refrigerator for at least 2 hours to set.

    Time: PT0M

15. Decorate

    Transfer the remaining ganache to a piping bag fitted with a plain tip. Pipe decorative swirls over the log. Sprinkle chocolate shavings and the remaining crushed almond sablé. Finish with a light dusting of powdered sugar to resemble snow.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g