Oral Allergy Syndrome Friendly 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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
- 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
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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