Sugar-Reduced Chocolate Walnut Buche de Noel

Author: Canadian Living

Good-quality dark chocolate (such as Lindt, Callebaut or Valrhona) adds richness and depth to this decadent dessert without adding loads of sugar.

  • Portion size 14 servings
  • Credits : Canadian Living Magazine: December 2007


  • 1 1/4 cup ground walnut
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 pinch cinnamon
  • 5 eggs
  • 1/3 cup granulated sugar
  • 1/4 cup butter melted
  • 1 teaspoon grated orange rind
  • 2 cups whipping cream
  • 5 oz good-quality dark chocolate finely chopped
  • 1 teaspoon vanilla
  • 2 tablespoons icing sugar


In small bowl, whisk together walnuts, flour, baking powder, salt and cinnamon; set aside.

Separate 3 of the eggs, dropping yolks and whites into separate large bowls. Beat egg whites until foamy; beat in 1/4 cup (50 mL) of the sugar, about 1 tbsp (15 mL) at a time, until soft peaks form.

Beat together egg yolks, remaining eggs and remaining sugar until pale and thick enough that batter leaves ribbons on surface when beaters are lifted, about 5 minutes. Fold in one-third of the whites; fold in remaining whites. Fold in walnut mixture just until combined. Add butter and orange rind; fold in just until combined. Spread on parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet.

Bake in centre of 350°F (180°C) oven for about 12 minutes or until golden and cake springs back when lightly touched. Loosen edges with knife; invert onto icing sugar-dusted tea towel, aligning 1 short edge of cake with edge of towel. Starting at corner, carefully peel off paper. Starting at short side, roll cake up loosely in towel; let cool on rack. (Make-ahead: Wrap in plastic wrap; store for up to 24 hours.)

In small saucepan, bring cream to boil. Pour over chopped chocolate in bowl, whisking until smooth. Stir in vanilla. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Stir in sugar; beat just until texture of soft icing.

Unroll cake; spread with 1-1/2 cups (375 mL) of the icing. Reroll without towel; place, seam side down, on flat serving platter. Starting 1 inch (2.5 cm) from 1 end of cake, cut off end on sharp diagonal. Press cut side onto long side close to uncut end of cake.

Spread remaining icing all over log. Refrigerate until cold, about 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 6 hours.)

Nutritional facts Per each of 14 servings: about

  • Sodium 122 mg
  • Protein 5 g
  • Calories 297.0
  • Total fat 27 g
  • Cholesterol 119 mg
  • Saturated fat 14 g
  • Total carbohydrate 13 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sugar-Reduced Chocolate Walnut Buche de Noel