I made this recipe yesterday (all) and really think maybe could not finish it before dead line (today) you know how are these days, finally is here and I taked the pictures today so is really fresh:))
This Chocolate Hazelnut Buche de Noel is the recipe of the month of The Cake Slice
And here is the recipe
66 grs. sifted cake flour
132 grs. granulated sugar divided
30 grs, cocoa powder
1 1/4 tsp baking powder
1/4 tsp salt
2 large eggs
6 tablespoon neutral vegetal oil
1 tsp vanilla extract
3 large eggs whites
1/4 tsp cream of tartar
Icing sugar for dusting
Preheat the oven at 180°c
Grease a swiss roll tin-line the bottom with parchment paper and grease the paper
Dust the paper and sides of the pan with flour
Whisk the flour , 66 grs of sugar, cocoa powder, baking powder
and salt and set one side.
In a separate bowl whisk the eggs, oil and vanilla extract until well blended.
Stir in the flour mixture until well blended.
In the bowl of and electric mixer, whisk the eggs whites
and cream of tartar at a medium speed until soft peaks form.
Gradually beat in the remaining 66 g of sugar , increase the speed to high and beat until the whites are stiff but not dry.
Using a rubber spatula briskly fold about one third of the whites into the chocolate batter.
Gently fold in the remaining whites just until blended.
Scrape the batter into the prepared pan and smooth it into the chocolate batter.
Bake the cake for 12 to 15 minutes until is spring back when lightly touched in the centre.
Place a sheet of parchment about the same size as the pan and dust with icing sugar.
With a brush moist with a little water the parchment paper of the cake pan and so is easy lift the paper.
Starting a long side, roll the cake forming a tight cylinder with the seam hidden at the bottom of the roll.
Cool the rolled cake on a wire rack.
80 ml water
25 grs. sugar
1 tbsp liqueur like( hazelnut liqueur/brandy/dark rum)
In a small saucepan combine the water and sugar
and cook over medium heat stirring constantly with a wooden spoon until the sugar dissolves.
Remove from the heat and let the syrup cool by 10 minutes then stir the liqueur.
Hazelnut and chocolate buttercreams
4 large eggs
3 tablespoon of water
260 grs. of butter (originally had 385 g.)
1 teaspoon of vanilla extract
113 grs. dark chocolate melted with 2 tablespoon of water cooled
2 tablespoon praline paste
Pour 1/2 inch of water into a large skillet.
Bring the water to a simmer then reduce the heat to medium
low to maintain the simmer.
In the bowl of an electric mixer combine the sugar,eggs white and water.
Place the bowl in the skillet with water and whisk gently.
Transfer the bowl to the mixer stand and whisk at medium heat until the meringue is cool and form sitff peaks, about 5 minutes.
Reduce the speed to medium and beat the butter 1 tablespoon at time.
Add the vainilla and beat until the cream is smooth about 1 minute.
Transfer to a bowlk medium of this butter cream and stir in the melted chocolate until completely blended.
Add the praline paste to the butter cream remaining in the bowl and whisk until well blended.
Assemble the cake
Carefully unroll the cooled cake.
Using a long serrated knife trim off the the sorts ends of the cake.
Brush the cake with the hazelnut syrup.
Spread with an even layer of the hazelnut buttercream.
Cut a 3 x 11 inch strip one of the sort ends of the cake and cut the strip crosswise into 3 x 15 inch.
From these short roll each strip and wrap in aluminium paper and freeze about 30 minutes.
Reroll the large cake and transfer to a long serving platter.
Refrigerate until the small rolls are frozen.
TRim one of them on the diagonal so that the roll can be attached to the log to forma branch.
Attach it to the cake with chocolate buttercream
Using a small metal spatula cover the log with chocolate buttercream.
Garnish as you live with mushrooms or leaves.
refrigerate by about 45 mintes.
Powder with chocolate and icing sugar.
I garnish too with pieces of chocolate.
You melted the chocolate place over a surface like a sheet and let cool and then cut in pieces.
Set aside refrigerate until to serve.
PRINT RECIPE HERE
Im sharing with
Buche de noel con chocolate y avellanas
Les prometo que pensé que no alcanzaba a hacer esta receta y no es porque me quisiera complicar la vida, es que justo el evento de The cake Slice es hoy 20 de Diciembre y ya sabemos todos como es esta época.
Bueno acabo de terminar , en este momento, asi que si falta la receta en español no se preocupen la pondré en unos minutos más porque tengo que traducirla.
Queda delicioso pero tiene bastante trabajo asi que recomiendo hacerlo con tiempo.
66 grs. harina cernida
132 grs. de azúcar granulada
30 grs, cocoa en polvo
1 1/4 cucharadita polvos de hornear
1/4 cucharadita de sal
2 huevos grandes
6 cucharadas de aceite vegetal
1 cucharadita de extracto de vainilla
1/4 cucharadita cremor tártaro
Azúcar glass para espolvorear
Precalentar el horno a 180° c
Enmantequillas una bandeja de horno y colocar el papel mantequilla.
Espolvorear el papel mantequilla con un poco de harina.
Mezclar la harina, 66 grs. de azúcar, la cocoa en polvo, los polvos de hornear y la sal. Reservar.
En otro bol mezclar los huevos,
I like chocolate and hazelnuts and this buche de Noel looks so tasty.ReplyDelete
Beautiful cake, Gloria! Feliz Navidad!! xoReplyDelete
stupendo questo dolce!!!Auguri di buone Feste a te e a tutta la tua famiglia!!baci!ReplyDelete
Your Buche de Noel looks lovely. Felices fiestas de Navidad Gloria.ReplyDelete
Muy rico y bonito Feliz Navidad besosReplyDelete
All prettied up, fancy!ReplyDelete
Great job, Gloria! So beautiful and festive for the holidays. I made this type of cake once in a pastry class (in summer actually!) but someday I would love to make the time to actually prepare it for Christmas.ReplyDelete
One of our Christmas tradition and your looks specatacular!ReplyDelete
I LOVE your Christmas Banner and I LOVE this post! I make one of these every year and yours looks fabulous!ReplyDelete
Hola Gloria: Este pastel se ve increiblemente bueno. Que rica es la mezcla de chocolate y avellanas... es que a mi me encanta!!ReplyDelete
Me quedo esperando la receta en español para leerla con calma.
Te mando un abrazo grande
(he estado liada, luego te mando un mail)
Cariños y ya aprovecho de desearte una muy feliz Navidad junto a toda tu familia.
Que deliciosa se ve, con chocolate que es mi pasión, te felicito amiga y me apunto la receta, besos por cierto estoy de sorteo 200 seguidores!!!ReplyDelete
Ah Gloria, Christmas buche noel is my favourite! It is so delicious and really fun to decorate. I love the idea of hazelnut and chocolate! That would be even more delicious!ReplyDelete
Merry Christmas to you :)
Wow! That's beautiful and it looks delicious. I wish I didn't have to lose weight.ReplyDelete
Gloria: This looks beautiful and delicious. I've often wanted to prepare a buche but am somewhat fearful. You have given me courage.ReplyDelete
All good wishes for a lovely holiday to you and your family.
How beautiful! I adore your mushroom decorations.ReplyDelete
Gorgeous christmas dessert! So wintery!ReplyDelete
mmmm, I love hazelnuts :)ReplyDelete
What do you mean under cream of tartar, Gloria? Here in Europe it's a mayonnaise with dill and pickled cucumbers :) I'm sure you didn't mean that he he :)
Thanks for stopping by! I am following you too. I dont know why I wasnt before, this looks soooooo delicious! I hope you will share it at Mrs Foxs Sweet Party tomorrow!ReplyDelete
Your buche de noel looks amazing! I think I may be the only one who had major issues (I blame my husband for needing my help while I was making the buttercream. My post is here:ReplyDelete
Gloria that looks so deliciously light!ReplyDelete
Merry Christmas to you and your family!
Ahora si sufrí con la traducción ya que google traductor no ayuda de mucho, jaja...ReplyDelete
Qué delicia!!! todos poniendo cosas de navidad menos yo, no puede ser
mario google es pésimo, no te preocupes ya pomgo la traducción es que hoy estuve muy cansada:)ReplyDelete
Thanks What for dessert:)ReplyDelete
Thanks so much Barbara!
Grazie Federica, buone Natale,:)
Thanks so mucha maria have a nice Christmas!
Thanks a lot Pat:)
I remember you were in pastry classe Thomas and you made a beauty wedding cake, thanks so much:)
Thanks a lot Rita:)
Thanks so much Karen:)
Gracias Nathalia, ay amiga estoy tan cansada, pero la traducción la haré entre hoy y mañana es que entremedio me paro hago cosas y vuelvo ya sabes, besos
Gracias Doris te pasaré a ver:)
ah Brittany you always are nice and sweet , thanks so much and Happy Christmas to you:))
oh ! Lola I told you, only have to eat a little piece, naah! anyway is Christmas eat all you like (lol) thanks a lot
Thanks a lot Bonnie:)
Happy Christma sto you dear:)
Thanks so much Cake law I have them a lot of time:)
oh Dezmond, sure I have a mistake I will see again and why not maybe the recipe is with pickles, ha,ha, OK I will see:)
Thanks a lot Mrs Fox:)
Cucina, I saw your post and I think your Buche noel is nice and yumm, thanks for stopping by:)
Thanks Anna, merry Christma sto you dear:)
Wow, Gloria! What a gorgeous buche de Noel! I love the flavors and you made it perfectly! PERFECT dessert for Christmas! xoReplyDelete
Thanks so much dear Lizzy:)ReplyDelete
Your Buche de Noel looks gorgeous Gloria with its chocolate bark. Have a wonderful Christmas season!!!The biggest of hugs coming your way.ReplyDelete
Thanks Valli:) Have a nice Christmas my friend:)ReplyDelete
Hola Gloria !!!! Que rico postre un bracito de chocolate, mmmmm!!!!!! muy navideño. Hermoso.ReplyDelete
Your cake looks very festive and beautiful, Gloria! And looks very delicious too!ReplyDelete
The filling looks incredible and I love the little mushroom decorations! This Busche de Noel leaves me wishing Christmas would last forever... Have a wonderful holiday!ReplyDelete
wow Gloria your a pro I cheated and bought one really first class Merry Christmas hugs RebeccaReplyDelete
How nostalgic, I made one of these in high school French class for our December French club one year. I recall it being quite the challenge for a 16 year old that grew up in a household where nearly all of the ingredients had to be purchased to make this. The pantry was not equipped. Thanks for sharing and have a wonderful holiday season.ReplyDelete
No importa el trabajo Gloria, te quedo precioso y se ve delicioso. Me gusta mucho y los sabores que elegiste, perfectos!ReplyDelete
What a delightful approach to a Bûche de Noël or Yule Log cake!ReplyDelete
I love the idea of the Hazelnut and cacao flavors combining--truly yummy sounding. What a brilliant idea, Gloria!
As it happens, we also make a Bûche de Noël cake in my family as it is also my birthday cake. I happen to celebrate my birthday between Thanksgiving and Christmas. You can see the cake we make here:
I hope you have a beautiful Christmas with those you love!
Dear Gloria, your bouche is a real work of art !! I wish I'll make barely something similar when I get to it ! Feliz Navidad !ReplyDelete
Vale la pena el trabajo ¿Eh? Se ve una delicia, me has dejado babeando.ReplyDelete
Your cake looks fantastic and so festive. Thanks for baking with us!ReplyDelete
Ay, por Dios, qué cosa más rica!!!!!!ReplyDelete
Muchos besos, amiga!!!
Wishing you the very best!
What a lovely bake! Perfect for celebration...ReplyDelete
My mouth is watering. Happy Holidays DianeReplyDelete
that looks so good !!! lovely clicks..ReplyDelete
What a lovely Buche de Noel Gloria. I've always wanted to make one, but was intimidated.ReplyDelete
I hope you and your family have a very happy holiday season.
Delicious yule log! Sounds really hectic to make, but it looks worth the trouble :)ReplyDelete
Your Chocolate Hazelnut Buche de Noel looks heavenly, Gloria. You did a wonderful job!!! I always feel like I have mitts for hands when I try to roll those babies up. You did GREAT! The only thing that could be better would be a little nibble:)ReplyDelete
Thank you so much for sharing...A Very Merry Christmas to You and Yours, Dear Gloria. It's been delightful getting to know you and your delicious blog. Louise:)
Gloria, this came out beautifully. I can taste if from here.ReplyDelete
Merry Christmas, Gloria! XOXOXO
Pero que PRECIOSIDAD DE PORTADA, de PASTEL, de PALABRAS en mi blog!!! y sabes... Yo tambien he venido a desearte.... FELIZ NAVIDAD!!!ReplyDelete
Nos hablamos en 2012
Fabulous results and looks so DELISH!ReplyDelete
Se ve absolutamente tentador!ReplyDelete
hiper trabajoso, pero asumo que su sabor debe de ser una gran recompensa :)ReplyDelete
This is one of my favourite festive treats and it looks amazing! Wishing you and your family a very happy Christmas!ReplyDelete
Elle est Magnifique ta bûche Gloria:)xxxReplyDelete
Thanks by all yoor comments:)ReplyDelete
merci beaucoup mes amis:)
Gracias a todos por sus comentarios, Rosita te quiero un montón siempre te recibiré con los brazos abiertos y feliz de que pases por aqui, besos
gloria, this looks seriously goood!!ReplyDelete
That looks delicious and it's beautifully rolled - I've failed on all three attempts I've made so far!ReplyDelete
Hola Gloria vengo a desearte que pases unas hermosas fiestas!ReplyDelete
A disfrutar mucho y que se cumplan todos tus deseos.
This looks beautiful and so very delicious!ReplyDelete
Your bûche looks lovely & I"m sure delicious too. A great combination too.ReplyDelete
I hope you had a lovely Christmas, Gloria. Your Chocolate Hazlenut Buche de Noel looks so beautiful and sounds so yummy. What a lovely treat for Christmastime. Thank you for sharing this post with the Hearth and Soul hop.ReplyDelete
What I would like to say about your post is that you only need to have a look, at first glance, you understand how hard people have worked to write your post, you have not put any useless content at all. . Wrote my post in beautiful words.ReplyDelete
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