Low Sodium Bûche de Noël

Total time3 hr 12 min

Prep time1 hr

Cook time12 min

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Ingredients

10 servings

For the sponge

4 large eggs, at room temperature
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¾ cup granulated sugar, divided
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup unsweetened cocoa powder, sifted
½ tsp baking powder
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp unsalted butter, melted and cooled
2 tbsp powdered sugar, for rolling

For the ganache filling

1 cup heavy cream
6 oz semi-sweet chocolate, finely chopped
1 tbsp unsalted butter

For the chocolate buttercream

1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
3 tbsp heavy cream
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

powdered sugar, for dusting (optional)
fresh rosemary sprigs, for garnish (optional)
fresh cranberries, for garnish (optional)

Instructions

1
Heat the oven to 375°F (190°C). Line an 18x13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
2
Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a stand mixer (or a large clean bowl if using a hand mixer). Add 1/2 cup of the granulated sugar to the yolks and beat with a hand mixer or whisk until the mixture is pale yellow and falls from the beater in a thick ribbon, about 3–4 minutes. Beat in the vanilla extract.

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