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Alliance Française Melbourne will be closed for the holidays from 19 December to 8 January (inclusive) 🎄
📢 New Students Save Up to $100 | Discover Our Welcome Offers for High School Students and Adult Courses
Alliance Française Melbourne will be closed for the holidays from 19 December to 8 January (inclusive) 🎄
La Bûche de Noël (or Yule log) is a traditional Christmas cake, served as a dessert on Christmas Day or on Christmas Eve in France.
15 December 2021
Ingredients
For the gluten-free chocolate sponge
For the chocolate mousse
Instructions
You'll need a Christmas log mould for this recipe.
To prepare the gluten-free chocolate sponge, preheat oven to 170°C.
In a bowl, make a meringue by beating the egg whites with ⅓ of the sugar until fluffy. Gradually add the remaining sugar, beating constantly, to form a peak.
Melt the chocolate and butter over a double boiler (bain-marie).
Add the egg yolks to the chocolate mixture. Gently fold in the meringue.
Spread mixture onto a baking sheet lined with greaseproof paper. Bake in preheated oven for 13 minutes.
Remove from oven and transfer to a wire rack to prevent from drying. Cut the sponge into 2 strips lengthways
(to fit the inside and the base of the log mould).
To prepare the chocolate mousse, place the sugar and water in a saucepan over high heat. Bring to the boil until a syrup forms. Remove from
heat and set aside to cool.
Melt the chocolate over a double boiler (bain-marie).
In a bowl, whip the cream until soft peaks form. Set aside.
Over a double boiler, pour the warm sugar syrup over the egg yolks, whisking constantly, for 4 minutes. Using a hand mixer, whisk the mixture until it has cooled completely (it should be pale in colour and very light and fluffy).
Add one-third of the whipped cream to the chocolate, whisking vigorously, until just combined.
Using a whisk, gently fold in the sugar syrup mixture and the remaining cream.
Assembling layers
Line a Christmas log mould with greaseproof paper or cling wrap.
Pour one-third of the chocolate mousse into the mould.
Place the narrower strip of gluten-free chocolate sponge on top of the mousse. Pour in a further one-third of chocolate mousse. Spread the raspberries on the mousse. Pour in the remaining mousse. Top with the larger strip of gluten-free chocolate sponge.
Place the Christmas log in the freezer for at least 4 hours. Turn out the log from the mould and decorate before serving.
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