Chocolate roll "Bouche de Noel" with mascarpone

8 servings

150 minutes

Chocolate roll 'Bûche de Noël' with mascarpone is an exquisite dessert inspired by French and Italian pastry traditions. It resembles the famous Christmas log, symbolizing the warmth and coziness of the holidays. The delicate sponge cake soaked in rich dark chocolate and nut flavors combined with airy mascarpone cream create a harmony of textures and aromas. Hazelnuts add a light nutty note, while 'Frangelico' liqueur provides a refined touch. This roll is perfect for festive gatherings or cozy evenings with a cup of aromatic coffee. Its softness, juiciness, and rich chocolate flavor make it an essential attribute of winter celebrations, delighting everyone who tries it.

Energy value per serving

• Calories: 370.6
• Proteins: 7.5g
• Fats: 22.6g
• Carbohydrates: 34.2g

Ingredients

• Dark chocolate: 30 g
• Sugar: 150 g
• Chicken egg: 4 pc
• Water: 2 tbsp
• Flour with baking powder: 40 g
• Wheat flour: 1 tbsp
• Hazelnut: 40 g
• Mascarpone cheese: 250 g
• Powdered sugar: 5 tsp
• Cream: 125 ml
• Frangelico liqueur: 2 tbsp
• Vanilla: 1 pc

Cooking steps

1. Preheat the oven to 180 degrees. Grease a rectangular baking dish with melted butter and line it with parchment paper so that the edges hang 7 cm over the short sides of the dish.

2. Melt the chocolate in a water bath. Whisk the eggs with sugar until frothy.

   Required ingredients:

   • Dark chocolate: 30 g
   • Chicken egg: 4 pieces
   • Sugar: 150 g

3. Combine warm water, baking soda, and melted chocolate.

   Required ingredients:

   • Water: 2 tablespoons

4. Sift the flour over the eggs and mix until smooth, adding chocolate and nuts in small portions.

   Required ingredients:

   • Flour with baking powder: 40 g
   • Wheat flour: 1 tablespoon
   • Dark chocolate: 30 g
   • Hazelnut: 40 g

5. Place the dough in the prepared mold and bake for 12 minutes.

6. Sprinkle the baking paper with 4 teaspoons of powdered sugar.

   Required ingredients:

   • Powdered sugar: 5 teaspoon

7. Carefully use the hanging edges of the paper to remove the baked cake from the mold and flip it onto the sugar-dusted paper. Trim the edges of the cake.

8. Starting from the long side, roll the cake into a log using paper. Wrap the log in baking paper and leave it seam side down for 1 hour.

9. Whip mascarpone with cream, vanilla seeds, and liqueur.

   Required ingredients:

   • Mascarpone cheese: 250 g
   • Cream: 125 ml
   • Frangelico liqueur: 2 tablespoons
   • Vanilla: 1 piece

10. Carefully unroll the roulade and spread it with the prepared cream. Roll it up again and dust with the remaining powdered sugar.

    Required ingredients:

    • Powdered sugar: 5 teaspoon

11. Put in the refrigerator for 1 hour.