Cooking, Desserts

Buche au Chocolat or Chocolate Log

For 6 people

For the cake:
• 2/3 cup flour
• 3 eggs
• 1 Tablespoon butter
• 1/3 cup sugar
For the syrup:
• 1/2 cup sugar
• 2 Tablespoons Whisky
For the chocolate mousse:
• 350 grams dark chocolate
• 1 cup whipping cream
• 6 eggs
• 11/2 Tablespoon butter
• 1/3 cup sugar
• 2 tablespoons Whisky
• 1 pinch of salt
• Powdered sugar, and candies for decoration

Preparing the cake:
Beat the egg yolks with 1/4 cup sugar until becoming white. Add the flour, then the melted butter. Beat the egg whites with the rest of the sugar (1/8 cup) until firm and no running. Incorporate to the dough. Heat oven to 450ᵒF. Spread parchment paper on a baking sheet. Butter the paper, then pour the dough on 1 cm layer thickness. Cook for 7 to 8 minutes. When the cake layer is cooked, take it out, wait 2 minutes, then cover it with a damp towel and let it cool.

Sam is spreading the dough 1 cm thick on buttered parchment paper

Sam is spreading the dough 1 cm thick on buttered parchment paper

Preparing the syrup:
Bring to a boil the sugar with 1/2 cup water, mixing well. Then let it cool. Add the whisky.

Preparing the chocolate mousse:
Cut the chocolate bars in little pieces. Melt slowly au bain-marie (put the pieces in a medium bowl, put the bowl on top of a smaller pot which has water in it, then heat the water slowly). When the chocolate is melted, add the melted butter, the whipping cream, and at last the whisky. Out from the heat, add the egg yolks one by one, then incorporate 2 tablespoons of the sugar and let it cool.
Beat the egg whites with the pinch of salt until firm and no running. Add the left over sugar while whipping.
Add a quarter of the egg whites to the chocolate while whipping strongly, then fold in delicately the rest of the whites.

Maythé, Sean, Sam and Ella having fun working on the chocolate mousse.

Maythé, Sean, Sam and Ella having fun working on the chocolate mousse.

With a brush moisten the cake with the syrup.

Spread 2/3 of the chocolate mousse on the cake.

Roll the cake tightly and moisten it with the syrup while rolling.

Buche au Chocolat rolling the biscuit1

Buche au Chocolat rolling the biscuit2

Place the buche on a rectangular plate and refrigerate for one hour to make it firmer.

At each end of the buche, cut a slice, approx 2 to 3 cm thick, and stick them on top of the buche with the mousse to imitate two sawed branches.

Cover the whole buche with the rest of the chocolate mousse. Then striate the top with a fork.

Buche au Chocolat before powered sugar

Keep the buche au chocolat in the refrigerator until ready to be served.

Then sprinkle it lightly with powdered sugar, and decorate with candies, figurines, animals, etc…

Buche au Chocolat Sam and me

Buche au Chocolat final

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