Snowy Cranberry and Chocolate Bûche de Noël

Snowy Cranberry and Chocolate Bûche de Noël image Image by: Snowy Cranberry and Chocolate Bûche de Noël image Author: Canadian Living

Resembling snowy holly berries, the sugared cranberries add a wintery touch. They take 12 hours to soak, so be sure to start them a day ahead. 

  • Portion size 12 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup whole cranberry
  • 1/4 cup coarse sugar
  • 6 oz bittersweet chocolate melted
Butter Icing:
  • 1/2 cup unsalted butter softened
  • 1 1/4 cup icing sugar
  • 1 pinch salt
  • 2 oz unsweetened chocolate melted and cooled
  • 2 teaspoons hot water
Chocolate Cake:
  • 5 eggs separated
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder sifted
  • 1 pinch salt
Filling:
  • 1 tub (475 g) mascarpone cheese
  • 1 cup cranberry sauce
  • 1/4 cup milk
  • 1 tablespoon icing sugar

Method

In small saucepan, heat granulated sugar and water over medium heat, stirring occasionally, until sugar dissolves, about 5 minutes. Let cool for 10 minutes. Pour over cranberries in small bowl; cover and refrigerate for 12 hours. Drain and toss with coarse sugar. Set aside.

Chocolate Cake: In large bowl, beat egg yolks with half of the sugar until pale and thickened, about 5 minutes. Beat in vanilla.

In separate bowl, sift together flour, all but 1 tbsp of the cocoa powder and salt.

In another bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp at a time, until stiff peaks form. Spoon one-third over yolk mixture; sift one-third of the flour mixture over top and fold in. Repeat twice with remaining egg white and flour mixtures. Scrape into parchment paper–lined rimmed 17- x 11-inch (45 x 29 cm) jelly roll pan, smoothing top.

Bake in 400°F (200°C) oven until cake springs back when lightly pressed in centre, about 12 minutes. Run paring knife around edges to loosen cake.

Dust clean damp tea towel with remaining cocoa; invert cake onto towel. Gently peel off paper. Starting at narrow end, roll up cake in towel. Set aside, seam side down.

Filling: In bowl, beat mascarpone until fluffy; mix in cranberry sauce, milk and icing sugar.

Unroll cake. Using offset spatula, spread filling over top, leaving 1/4-inch (5 mm) border. Gently roll up; place, seam side down, on serving platter.

Butter Icing: In bowl, beat together butter, icing sugar and salt until fluffy; beat in chocolate. Beat in hot water. Spread over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Meanwhile, on parchment paper–lined baking sheet, spread chocolate to 1/16 -inch (1.5 mm) thickness. Refrigerate until just firm, about 8 minutes. Peel off paper; cut into large shards. Arrange all over cake. Scatter sugared cranberries on top.

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 63 mg
  • Sugars 50 g
  • Protein 10 g
  • Calories 551.0
  • Total fat 32 g
  • Potassium 231 mg
  • Cholesterol 135 mg
  • Saturated fat 20 g
  • Total carbohydrate 59 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Snowy Cranberry and Chocolate Bûche de Noël

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