Tronchetto di Natale (Buche de Noël) – A Traditional Christmas Yule Log Cake
Category: Desserts
Serves: 10
Preparation Time: 1 hour 15 minutes (excluding cooling time)
Cooking Time: 7 minutes
The Tronchetto di Natale, also known as Buche de Noël, is a classic holiday dessert that has been a symbol of festive indulgence for generations. This luscious rolled cake, filled with velvety ganache and topped with a rich chocolate finish, beautifully replicates a tree log—complete with snow dusting, making it the perfect centerpiece for any Christmas celebration. The following recipe will guide you through each step, from making the delicate sponge base to preparing the decadent ganache and finishing touches.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 100g |
| Eggs | 5 |
| Granulated sugar | 140g |
| Honey | 10g |
| Pinch of salt | 1 pinch |
| Vanilla bean | 1 (or vanilla extract) |
| Heavy cream (fresh liquid) | 300g |
| Dark chocolate (for ganache) | 300g |
| Dark chocolate (for decoration) | 100g |
| Powdered sugar (for dusting) | To taste |
Instructions
Step 1: Prepare the Sponge Cake
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Separate the eggs: Begin by separating the egg yolks from the egg whites. In a large mixing bowl, place the yolks and beat them with an electric mixer until they become light, fluffy, and pale in color. This should take about 2-3 minutes.
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Add sugar and flavor: Gradually add 90g of the granulated sugar to the yolks, along with a pinch of salt, the honey, and the seeds scraped from the vanilla bean (or a splash of vanilla extract if preferred). Continue to beat until the mixture becomes even fluffier and fully incorporated.
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Whip the egg whites: In a separate, clean bowl, beat the egg whites to stiff peaks using clean beaters. Gradually add the remaining 50g of sugar as you whip the whites, continuing to beat until they hold their shape firmly.
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Combine the mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Be cautious not to deflate the whipped egg whites. Use a spatula and incorporate with a light hand until just combined.
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Sift in the flour: Sift the flour directly into the egg mixture and gently fold it in, ensuring no lumps remain. This will keep the batter airy and light.
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Prepare the baking pan: Line a large baking tray (approximately 45 x 37 cm) with parchment paper. Pour the batter onto the tray, spreading it evenly with a spatula.
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Bake the sponge: Preheat your oven to 220°C (430°F) and bake the sponge for 6-7 minutes in a static oven. The sponge should be lightly golden on top and spring back when touched.
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Cool the cake: Once baked, remove the sponge from the oven and immediately place it, still on the parchment paper, on a flat surface to cool. Dust the top of the cake lightly with granulated sugar to prevent it from sticking to the film you will wrap it in. Once cooled, cover the sponge tightly with plastic wrap, ensuring the sides are folded under, and let it cool completely.
Step 2: Make the Ganache
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Chop the chocolate: While the cake cools, prepare the ganache. Begin by chopping the 300g of dark chocolate into small pieces.
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Heat the cream: Pour the heavy cream into a saucepan and heat it over medium heat until it is just about to boil. Once hot, remove it from the heat and pour it over the chopped chocolate.
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Melt and stir: Let the chocolate sit in the warm cream for a moment before whisking it until smooth and fully melted. This will form a silky ganache.
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Whisk to thicken: Use an electric hand mixer to whisk the ganache for 10-15 minutes. You’ll notice the color will change to a lighter shade, resembling milk chocolate, and the texture will thicken, becoming fluffy and spreadable.
Step 3: Assemble the Buche de Noël
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Fill the sponge: Once the sponge cake has cooled completely, gently peel off the parchment paper. Spread about half of the prepared ganache evenly across the surface of the sponge, leaving about 2 cm from the edges.
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Roll the sponge: Carefully roll the sponge from one long edge, using the parchment paper to guide you. Be gentle so the cake doesn’t crack, and stop once you reach the end. Seal the edges tightly with plastic wrap.
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Chill the cake: Place the rolled sponge in the refrigerator for at least 1 hour to set, ensuring the ganache firms up and the roll maintains its shape.
Step 4: Prepare the Chocolate Coating
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Melt the chocolate for coating: While the cake chills, chop the remaining 100g of dark chocolate and melt it carefully. Use a thermometer to ensure the chocolate reaches a temperature of 45°C (113°F). Once it has melted, remove it from the heat.
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Cool the chocolate: Stir in the remaining chocolate pieces into the melted chocolate. Keep stirring until it reaches a temperature of 29-31°C (84-88°F), which is the ideal temperature for coating.
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Decorate the log: Carefully pour the tempered chocolate over the chilled sponge roll. Use a spatula to smooth it out and create a rustic, log-like appearance. Allow the chocolate to set slightly on the surface before proceeding with further decoration.
Step 5: Final Decoration
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Trim the edges: Take the ends of the rolled sponge (the parts that were trimmed earlier) and attach them to the main body of the log to mimic the look of a branch protruding from the log.
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Apply remaining ganache: Use the remaining ganache to cover the log’s exterior. Spread it evenly over the surface.
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Add the finishing touches: For the final touch, arrange the leftover chocolate strips into decorative bark-like pieces. Gently place them on top of the cake. To give the effect of freshly fallen snow, dust the entire cake lightly with powdered sugar.
Serving and Storing
Once decorated, your Tronchetto di Natale is ready to serve! Place it on a decorative platter and present it at your holiday feast. This beautiful and festive cake is sure to be the star of your Christmas table, with its rich flavor and elegant appearance.
Store any leftovers in the refrigerator for up to 3-4 days. Before serving leftovers, you may want to let the cake sit at room temperature for a few minutes to soften the ganache.
Tips for Success
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Do not over-mix the batter: When folding the flour into the egg mixture, ensure you are gentle and do not overwork it to preserve the airiness.
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Ensure the ganache is whipped to the right consistency: If you under-whip the ganache, it may be too runny to spread effectively. If over-whipped, it may become too stiff.
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Be patient with the chocolate: Tempering the chocolate may seem like an extra step, but it’s essential for getting the right texture and sheen on your cake’s exterior.
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Make-ahead tip: You can prepare the sponge and ganache the day before and assemble the cake the next day to save time on the day of serving.
Conclusion
The Tronchetto di Natale (Buche de Noël) is not only a delicious dessert, but also an iconic holiday centerpiece that adds a touch of elegance and festive cheer to any Christmas celebration. With its light, airy sponge and rich, velvety ganache, this Yule log cake is a tradition that will surely delight everyone at the table, year after year.
