French Cuisine with Anne Bûche de Noel (french Christmas cake)

serve for 8

INGREDIENTS: ts = teaspoon tbsp = tablespoon 

Biscuit génoise

• 4 eggs
• 125gr sugar
• 125gr flour
• 1 vanilla bean
• 1 pinch of salt

Chocolate ganache

• 280g of dark chocolate
• 200ml of heavy whipping cream
• 80gr of nuts crushed and roasted

(If needed for the cover: 100ml of heavy whipping cream)

PREPARATIONS:

For the Biscuit Génoise

• Preheat the oven at 180°C.

• Separate the egg whites from the yolks

• Whisk the egg whites until stiff with a pinch of salt

• Whisk the egg yolk with the sugar and vanilla bean (Scrape the vanilla pod halves with a knife to remove seed) until it gets white

• Add the flour 

• Add gradually the egg white to the mixture.

• Pour the mixture on a rectangle cake tin previously covered with baking paper  

• Bake at 180°C 8/10 min

• When it is cooked, put the genoise on a wet tea towel, remove the baking paper and roll it. Keep it on the side

For the chocolate ganache : 

• Melt the chocolate in a bain-marie and let it cool

• Whisk the cold heavy whipping cream on high speed until it get thick

• Add the Chantilly to the cold chocolate.

• Spread a little of the  mixture (more or less 1/4 of the mixture) on the genoise biscuit, and roasted nuts, roll the cake and keep it on the fridge

• Keep the rest of the cream on the fridge, once it is cold, you can use the mixture to cover the rolled biscuit.

• If the cream it’s too thick, whisk more Chantilly and add it to the chocolate mixture

• Keep the cake on the fridge and just before serving decorate as desired