Buche De Noel Chocolate Shards
Take the chocolate bark from the refrigerator still on its parchment paper and set it on your worksurface.
Buche de noel chocolate shards. The yule log also known as a bûche de noël in france and french canada is a traditional dessert served around the christmas holiday. Preheat the oven to 200c. For a branched buche de noel you may need to prepare two pans and make this recipe twice for two chocolate swiss rolls.
Grease and line a swiss roll tin 23 33cm with baking paper. This stunning holiday dessert is simply a sheet chocolate cake rolled with a whipped cream filling and decorated with chocolate shards to emulate bark for a very festive treat. Remove from heat and add 1 5 oz 40g chopped semisweet chocolate for tempering.
Melt 4 oz 120g semisweet chocolate over bain marie. Press them gently into the chocolate swiss meringue buttercream so they adhere to the cake. Begin placing the chocolate bark pieces on the surface of the frosted gluten free buche de noel.
This dessert is also popular in other french speaking countries such as canada and switzerland. It s traditionally prepared for christmas in france. To make the sponge in a large bowl whisk the eggs and sugar with an electric whisk for at least 5 minutes until light pale and fluffy.
And in belgium this dessert is known as kerststronk in flemish belgian dutch language.