Low FODMAP Bûche de Noël
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Learn more →Ingredients
10 servings
For the sponge
- 4 large eggs, at room temperature
- ¾ cup granulated sugar, divided
- 1 tsp vanilla extract
- ½ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¼ cup unsweetened cocoa powder, sifted
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp unsalted butter, melted and cooled
- 2 tbsp powdered sugar, for rolling
For the ganache filling
- 1 cup heavy cream
Ingredient notesA serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 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 creamIngredient notes
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 teaspoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
A serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains about 1 2/3 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- powdered sugar, for dusting (optional)
- fresh rosemary sprigs, for garnish (optional)
- fresh cranberries, for garnish (optional)
Can be omittedfresh cranberries
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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