Chocolate Chestnut Bûche de Noël

Name: Chocolate Chestnut Bûche de Noël
Yield: One 12- to 15-inch-long roll, about 10 servings
Cuisine: American
Ingredients: ¾ pound (3 sticks) unsalted butter; 1½ cups sweetened chestnut spread (Faugier brand); 1½ cups sweetened chestnut spread (Faugier brand); 2 tablespoons white rum; 2 teaspoons vanilla extract; ¼ pound almond paste; 1 cup confectioners’ sugar; 2 to 3 tablespoons light corn syrup; Alkalized (Dutch process) cocoa powder; confectioners’ sugar; 1 recipe Chocolate Génoise, baked in an 11 x 17-inch jelly-roll pan

Preparation info

One 12- to 15 inch -long roll, about
10
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

There are many flavor and presentation variations for this traditional French Christmas log. I like this one because the chocolate cake and chestnut buttercream are not excessively sweet together. Also, the marzipan decorations can be prepared well in advance and kept loosely covered until needed.

Ingredients

1 recipe Chocolate Génoise, baked in an 11 x 17-inch jelly-roll pan

Americas
Europe
United States
France
Cake
Vegetarian
Mediterranean

Method

Cool the génoise layer.
To make the buttercream, in a bowl, beat the butter by machine until soft and light, then beat in the chestnut spread until smooth. Gradually beat in the rum and vanilla and continue beating until the buttercream is very light and smooth, 4 or 5 minutes.
Turn the génoise layer over and peel away the paper. Cover with a piece of