Buche De Noel (Christmas Chocolate Roll)
A Uncategorized recipe with cream, sugar, sifted cocoa. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 350°.
- 2
Butter a 10 x 15-inch jelly roll pan.
- 3
Line it with waxed paper, extending 4-inches beyond the ends of the pan.
- 4
Butter the waxed paper and set it aside.
- 5
Wet a towel and squeeze it until it is damp-dry.
- 6
In a large mixing bowl, beat egg whites until foamy.
- 7
Continue beating and adding 1/2 cup sugar slowly, until whites are stiff and glossy.
sugar(1/3 c) - 8
Beat yolks with 1/2 cup sugar until mixture is very thick.
sugar(1/3 c) - 9
Beat in the walnuts, cocoa and baking powder until blended.
sifted cocoa(3 tbsp) - 10
Fold in beaten egg whites.
- 11
Pour batter into prepared pan and spread evenly.
- 12
Bake at 350° for about 25 minutes, or until top is golden and a cake tester inserted in the center comes out clean.
- 13
Immediately cover cake with slightly dampened towel.
- 14
Allow cake to cool and then refrigerate.
- 15
Leave towel on cake.
- 16
This can be done 2 days ahead.
- 17
The day before serving, turn cake out on 2 overlapping strips of waxed paper.
- 18
Remove the baking paper and trim edges of cake.
- 19
Spread Chocolate Whipped Cream mixture over the cake.
cream(1 1/2 c) - 20
Using the waxed paper to help you, roll cake up from long end, ending seam side down.
- 21
Sprinkle top with sifted powdered sugar to resemble snow.
sugar(1/3 c)sifted cocoa(3 tbsp) - 22
Serve 10-12.
- 23
Beat all ingredients together until stiff.
Nutrition Facts
Per serving
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Buche De Noel (Christmas Chocolate Roll)
A Uncategorized recipe with cream, sugar, sifted cocoa. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
23 steps- 1
Preheat oven to 350°.
- 2
Butter a 10 x 15-inch jelly roll pan.
- 3
Line it with waxed paper, extending 4-inches beyond the ends of the pan.
- 4
Butter the waxed paper and set it aside.
- 5
Wet a towel and squeeze it until it is damp-dry.
- 6
In a large mixing bowl, beat egg whites until foamy.
- 7
Continue beating and adding 1/2 cup sugar slowly, until whites are stiff and glossy.
sugar(1/3 c) - 8
Beat yolks with 1/2 cup sugar until mixture is very thick.
sugar(1/3 c) - 9
Beat in the walnuts, cocoa and baking powder until blended.
sifted cocoa(3 tbsp) - 10
Fold in beaten egg whites.
- 11
Pour batter into prepared pan and spread evenly.
- 12
Bake at 350° for about 25 minutes, or until top is golden and a cake tester inserted in the center comes out clean.
- 13
Immediately cover cake with slightly dampened towel.
- 14
Allow cake to cool and then refrigerate.
- 15
Leave towel on cake.
- 16
This can be done 2 days ahead.
- 17
The day before serving, turn cake out on 2 overlapping strips of waxed paper.
- 18
Remove the baking paper and trim edges of cake.
- 19
Spread Chocolate Whipped Cream mixture over the cake.
cream(1 1/2 c) - 20
Using the waxed paper to help you, roll cake up from long end, ending seam side down.
- 21
Sprinkle top with sifted powdered sugar to resemble snow.
sugar(1/3 c)sifted cocoa(3 tbsp) - 22
Serve 10-12.
- 23
Beat all ingredients together until stiff.
About this recipe
A Uncategorized recipe with cream, sugar, sifted cocoa. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
