Bouche de Noel

Bouche de Noel
  • 4 eggs
  • 100g caster sugar
  • ¼ tsp vanilla extract
  • 100g plain flour
  • 25g cocoa powder
  • 1 tbsp hot water
  • Buttercream: 200g butter; 200g icing sugar; 1 tbsp milk; vanilla extract 200g rich dark chocolate (at least 70% cocoa solids)
  1. Grease and line a 23cm x 33cm Swiss roll tin.
  2. Preheat oven to 200C/Gas 6.
  3. Beat eggs and vanilla extract with sugar until light and creamy.
  4. Sieve flour and cocoa and gently fold into the egg mix using a metal spoon.
  5. Gently stir in the hot water and pour the batter into the tin, gently smoothing the top.
  6. Bake for 8-10 mins until the cake springs back when lightly pressed.
  7. Turn out onto a piece of greaseproof paper dredged with caster sugar.
  8. Trim edges and roll into a sausage shape.
  9. Leave to cool wrapped in the paper.
  10. Cream butter and icing sugar and add the milk and vanilla extract.
  11. Gently melt the chocolate and beat into the mixture.
  12. When the sponge is cool, unroll it carefully, spread with buttercream, and roll up again.
  13. Cover the top and sides with buttercream and decorate with holly or cranberries and rosemary.


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