Description
A festive dessert combining the flavors of a classic Buche de Noel and Black Forest cake.
Ingredients
Scale
- 200g dark chocolate
- 150g unsalted butter
- 4 large eggs
- 120g granulated sugar
- 80g all-purpose flour
- 30g cocoa powder
- 1 tsp vanilla extract
- 300ml heavy cream
- 200g cherries (pitted)
- 2 tbsp kirsch (optional)
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Melt chocolate and butter together in a heatproof bowl over simmering water.
- Whisk eggs and sugar until pale and thick. Fold in melted chocolate mixture.
- Sift flour and cocoa powder into the batter. Add vanilla extract.
- Spread batter evenly on prepared baking sheet. Bake for 12-15 minutes.
- Let cake cool slightly, then roll it up with parchment paper inside. Cool completely.
- Whip cream until stiff peaks form. Fold in kirsch if using.
- Unroll cake, spread with whipped cream, and scatter cherries over.
- Roll cake back up without parchment. Chill for 2 hours.
- Dust with powdered sugar before serving.
Notes
- Use room temperature eggs for best results.
- Chill bowl and beaters before whipping cream.
- Fresh cherries can be substituted with canned cherries (drained well).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-German fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 45mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 145mg
Keywords: buche de noel foret noire, chocolate log cake, holiday dessert