Buche de Noel
As a little Christmas Eve gift, we created a Buche de Noel recipe for you, Sweet Laurel style! Recently, I fell in love with the brand Elastique, and the French-American heritage of their founder, inspired me to try my hand at this festive, French dessert. It was so fun to create, and I can already tell it will be a holiday tradition in our home. I tried two different styles of decor, and I’m excited to see how you decorate yours. Happy holidays and happy baking!
For the cake –
Coconut oil (for greasing pan)
Arrowroot powder (for sprinkling on tea towel)
6 eggs, separated
3/4 cup maple sugar, coconut sugar or Lakanto Monk Fruit Sweetener
1/3 cup cacao powder
1 tablespoon vanilla extract
1/8 teaspoon Himalayan pink salt
For the filling –
2 cans coconut cream or milk, refrigerated at least 12 hours or more
2 tablespoons maple syrup (or sweetener of choice)
1 tablespoon cacao powder
For the frosting –
4 ounces 100% cacao unsweetened baking chocolate, broken into chunks
1/4 cup coconut oil, solid
1/3 cup maple syrup
1 tablespoons vanilla extract
1/2 cup full-fat coconut milk, plus more as needed
Optional decor ideas –
Organic florals and greens
Preheat oven to 350
Line a baking sheet with parchment paper and grease with a teaspoon of coconut oil.
In a mixer, beat egg whites until frothy, white and slightly stiff. Add 1/4 cup of the sweetener and continue to beat until peaks form. Set aside.
In medium bowl, whisk together egg yolks and the rest of the sweetener. After 1 minute, slowly add cacao powder, vanilla extract and pink salt. Slowly fold in this mixture to the egg white mixture until mixed together.
Spread batter onto greased parchment lined baked sheet, into a larger rectangle, about 12 inches by 7 inches. Bake for about 15 minutes.
After 15 minutes, remove the pan from the oven. Place a large tea towel on the counter and sprinkle with arrowroot powder. Flip the cake onto the tea towel and starting at the short end of the cake roll up the cake into a log shape. Place the cake in the fridge while you prepare your filling and frosting.
To prepare filling:
Open the cans of refrigerated coconut cream and scoop out cream into bowl. The cream should be thick. Add maple syrup and cacao powder and stir until combined. Place in fridge until your are ready to fill your cake.
To make the frosting:
Melt the chocolate and coconut oil in a double broiler over medium heat, stirring constantly. (Or a heat-proof bowl that nests in a pan with 1-inch of simmering water on the stove.) Remove from the heat when melted and allow to cool for about 10 minutes. Add the maple syrup, coconut milk and vanilla stir to incorporate. Cool to room temperature. You can put the frosting in the fridge to set a bit if the texture is a bit runny.
To finish the cake:
Gently unroll the refrigerated cake on the counter and filling with coconut cream filling. To do so, spread the coconut cream all over the unrolled rectangle cake and then re roll into a log. You can make an ‘arm’ to the log by cutting off about 3 -4 inches of the end of the log and attaching the arm on the side of the cake.
Frost the entire cake with the chocolate ganache and then decorate as you like! Keep cake refrigerated until serving. Enjoy!