Traditional French Buche de Noel Recipe

Instructions

1. Preheat the oven to 400°F. Butter and line a 10x15-inch jelly-roll pan with parchment paper, then butter the parchment.

2. Beat eggs for 5 minutes until thick and foamy. Incorporate sugar, orange liqueur, orange zest, vanilla extract, and salt, beating for 2 more minutes. Gently fold in flour a few tablespoons at a time until just combined.

3. Spread batter evenly into the prepared pan and bake for 10 minutes until set. Invert the cake onto a clean towel, peel parchment, then immediately roll the cake, still in the towel, from the 10-inch end. Let it cool completely.

4. For the buttercream, beat egg whites until soft peaks form and set aside. In a saucepan, boil sugar with 2/3 cup water until a slightly thickened syrup forms. Re-beat egg whites on high, slowly pouring in the hot syrup. Mix in espresso powder and vanilla extract until thick and glossy.

5. Reserve 4 tablespoons of the meringue. Continue beating, add melted chocolate, and beat until the mixture has cooled completely. Gradually add softened butter, 2 tablespoons at a time, beating on high speed until all butter is incorporated; refrigerate and continue beating if it becomes runny.

6. Unroll the cooled cake and spread 2 cups of the chocolate buttercream inside, then gently re-roll. Diagonally cut the ends and reattach them to the cake's center with buttercream to create a branch.

7. Cover the cake exterior with the remaining chocolate buttercream, creating a bark texture with a knife or spatula. Use the reserved light-colored cream to cover the log ends. Decorate as desired, then chill the cake before serving.