Buche de Noel
The Yule Log was a tradition that originated in Scandinavia and northern Europe. Iron Age peoples would gather to feast the first day of winter and burn a massive log decorated with pine cones, holly, and ivy. Wine and salt were also used to anoint the Yule Logs.
As Christianity took hold, and smaller hearths became the norm in Europe, making the smaller log shaped cakes became more prevalent than burning the massive logs as had been done in times past.
The tradition of creating an elaborate Yule Log or Buche de Noel dessert, decorated with meringue, marzipan, and spun sugar, was popularized in the 19th century by Parisian bakers, and by 1945, the term Buche de Noel referred almost exclusively to the dessert.
This Yule log is a real treat for chocolate lovers whether they’re following a gluten-free vegan diet or not.
Thank you so much to Hana , at Nirvana Cakery for creating this gorgeous Buche de Noel using our couverture chocolat speciale.
Happy Holidays!
INGREDIENTS
Chocolate sponge cake:
1/2 cup brown rice flour (70g)
1/4 cup sunflower seeds, ground into flour consistency (35g)
1/4 cup + 1tbsp tapioca flour (40g)
1/4 cup cacao powder (30g)
1tsp baking powder
½tsp bicarbonate of soda
½tsp cinnamon
pinch sea salt
1/2 cup rapadura sugar, powdered (75g)
1/4 cup olive oil (60ml)
2tsp apple cider vinegar
120ml water
1/4 cup aquafaba, whipped (60ml)
¼tsp cream of tartar
Filling choice 1 - Chestnut cream:
1⅓ cup chestnut puree (300g)
4tbsp maple cream
½tsp cinnamon
½ vanilla bean, seeds scraped
Filling choice 2 - Vanilla cream:
2 cups oat cream (480ml)
1 vanilla bean, seeds scraped
2tbsp agar flakes
1½tbsp cornflour
4tbsp maple cream
Chocolate ganache: make the night before
7oz Amore di Mona chocolate (200 g)
1 cup oat cream (240ml)
½tsp cinnamon
1tbsp maple syrup
Topping:
fresh or sugared cranberries
powdered flaked coconut or white sugar for snow
fresh rosemary
Instructions:
Preheat the oven to 180°C (350F)
Line a 25 x 35cm Swiss roll tin with baking paper.
Place aquafaba and cream of tartar into a bowl of a standing mixer and whisk for 10 to 15 minutes until stiff peaks form.
In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, salt and sugar and set aside.
In a small bowl whisk together olive oil, apple cider vinegar and water.
Add the wet mix to the dry mix and mix until well combined.
Fold in the whipped aquafaba bit by bit until combined.
Pour the mixture onto your prepared tin and level out the surface.
Bake for about 10 minutes or until a cocktail stick comes out clean.
Remove from the oven.
Dust the top with some powdered sugar, lay a sheet of baking paper on top followed by a damp tea towel. Place baking sheet or something flat on top to help you to flip the cake over.
Now carefully peel of the baking paper from the top.
Grease another sheet of baking paper with a little oil and place on top of the cake. Using a rolling pin carefully roll the cake over the pin and wrap with the cloth. Leave to cool down for about 20 minutes.
Once cooled carefully unroll the cake and spread with your choice of filling. Using the help of the paper carefully roll the cake into a roll.
Place onto the serving platter and using spatula generously spread with chocolate ganache finishing off to create a log effect.
Top with some fresh or sugared cranberries, rosemary sprig and some powdered sugar or blended flaked coconut to resemble snow.
Chestnut cream:
Blend chestnut puree, maple cream, cinnamon and vanilla until smooth consistency. Place into fridge until needed.
Vanilla cream:
Place 400ml oat cream (leaving little to mix with the cornflower), vanilla, and agar flakes into a medium pot and heat until boiling point. Leave to simmer for about 10 minutes until the agar flakes have dissolved. Mix the cornflower with the rest of the oat cream and pour into the pot stirring constantly until it comes to a boiling point. Take off the heat and stir in the maple cream. Place into a fridge for about an hour until set. Once set whisk until smooth and creamy and place back to fridge until needed.
Chocolate ganache:
Roughly chop the chocolate and place into a small bowl. Place the oat cream, cinnamon and maple syrup into a small pot and gently heat until the boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down for a bit before placing into a fridge to set overnight into a spreadable consistency.
Enjoy!
NOTES:
Maple cream is sometimes called maple butter. You will be able to buy it in USA, but if you're based in Europe you might have to make your own from maple syrup.
