Buche de noel


  • 4 eggs
  • 100g flour
  • 150g caster sugar
  • 1 pinch salt
  • 1 tsp baking powder
  • 2 tablespoons unsweetened cocoa powder

For the raspberry cream:

  • 150g very soft butter
  • 3 tbsp raspberry jam
  • 200g cups raspberries
  • 20 ml double cream
  • 1 tsp icing sugar

For the ganache:

  • 200g chocolate (70%)
  • 200g double cream


  1. Preheat oven to 180C.
  2. Break the eggs, separating whites and yolks. In a bowl, beat the yolks with the sugar. Add flour, baking powder, salt and cocoa. Beat the egg white then gently fold the egg whites into the mixture..
  3. Line a plate 22 x 30 with a sheet of parchment paper. Pour the batter in and smooth out. Bake on the middle shelf for 20 minutes.
  4. In a large bowl, together with the soft butter, stir in the raspberry jam and raspberries halved. Whip the cream with icing sugar. Gently fold together and refrigerate.
  5. Once the cake is cooked, remove it from the oven, let it cool by covering it with a damp cloth, then peel off the parchment paper.
  6. When cool spread the cream mixture over, and roll it up.
  7. Melt the chocolate and cream gently in a double boiler. Once melted, pour over the log and make Garnish with raspberries and mint sprigs. Leave to harden in the fridge before serving, sprinkle with icing sugar.