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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)



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



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