Buche De Noel Chocolate Shards
Preheat the oven to 200c.
Buche de noel chocolate shards. Take the chocolate bark from the refrigerator still on its parchment paper and set it on your worksurface. Remove from heat and add 1 5 oz 40g chopped semisweet chocolate for tempering. Heat the eggs and sugar and whisk to form a stable egg foam.
Press them gently into the chocolate swiss meringue buttercream so they adhere to the cake. Grease and line a swiss roll tin 23 33cm with baking paper. It s traditionally prepared for christmas in france.
Begin placing the chocolate bark pieces on the surface of the frosted gluten free buche de noel. For a branched buche de noel you may need to prepare two pans and make this recipe twice for two chocolate swiss rolls. The yule log also known as a bûche de noël in france and french canada is a traditional dessert served around the christmas holiday.
Melt 4 oz 120g semisweet chocolate over bain marie. To make the sponge in a large bowl whisk the eggs and sugar with an electric whisk for at least 5 minutes until light pale and fluffy. This stunning holiday dessert is simply a sheet chocolate cake rolled with a whipped cream filling and decorated with chocolate shards to emulate bark for a very festive treat.
This dessert is also popular in other french speaking countries such as canada and switzerland.