Mary Berry Buche De Noel Recipe

This Mary Berry Buche De Noel Recipe is a decadent and festive recipe, which features a feather-light flourless chocolate sponge and a rich chocolate ganache “bark.” It’s the ultimate Christmas centerpiece, ready in about 2 hours (including cooling and chilling).

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Mary Berry Buche De Noel Recipe Ingredients

For the Roulade (Sponge):

• Knob of butter, for greasing
• 180g (6¼oz) dark chocolate (about 40-50% cocoa solids), broken into pieces
• 6 free-range eggs, separated
• 175g (6oz) caster sugar
• 25g (1oz) cocoa powder, sieved (plus extra for dusting)
• 2 tbsp whisky (or brandy/Baileys)
• 150ml (5½oz) double cream, whipped to soft peaks

For the Ganache:

• 300ml (½ pint) double cream
• 300g (10½oz) dark chocolate, broken into pieces

To Decorate:

• Icing sugar, to dust
• Holly sprig, to decorate

How To Make Mary Berry Buche De Noel Recipe

1. Prep the oven and tin: Preheat the oven to 180°C / 160°C Fan / Gas 4. Lightly grease a 33x23cm (13x9in) Swiss roll tin and line it with non-stick baking paper.
2. Melt the chocolate: Place the 180g of chocolate pieces in a heatproof bowl suspended over a pan of just simmering water (bain-marie). Ensure the base of the bowl does not touch the water. Stir occasionally until fully melted. Remove from the heat and let it cool slightly until it is warm but still runny.
3. Whisk the whites: In a large, clean mixing bowl, whisk the egg whites with an electric whisk on high speed until they are stiff but not dry (they should hold their shape when you pull the whisk out).
4. Whisk yolks and combine: In a separate large bowl, whisk the sugar and egg yolks until the mixture is light, pale, thick, and creamy (this takes about 3-4 minutes). Pour in the melted chocolate and stir gently until combined.
5. Fold the batter: Add two large spoonfuls of the stiff egg whites into the chocolate mixture to loosen it up. Then, very carefully fold in the remaining egg whites using a large metal spoon. Finally, sift the cocoa powder over the top and fold it in gently. Do not over-mix, or you will lose the air.
6. Bake the sponge: Pour the mixture into the prepared tin and gently level the surface. Bake for about 25 minutes. The sponge is done when it has risen and feels firm/springy in the center. Remove from the oven and leave it in the tin to cool completely. Note: Expect the roulade to dip and crack a little as it cools; this is normal.
7. Make the ganache: Pour the 300ml of cream into a pan and heat until hot and steaming (but not boiling over). Remove from the heat and add the 300g of chocolate pieces. Stir continuously until the chocolate has melted and the mixture is glossy. Pour into a bowl, cool, then chill in the fridge until it is stiff enough to pipe (spreadable consistency).
8. Fill and roll: Place a large piece of baking paper on the work surface and dust heavily with cocoa powder. Turn the cold roulade out onto the paper. Peel off the baking paper from the bottom. Brush the surface with the whisky. Spread the whipped 150ml of cream evenly over the sponge.
9. The Roll: Score a line along one of the long sides, about 2cm from the edge (don’t cut through). Using the paper to help you, roll the roulade up tightly, starting at the scored end.
10. Assemble the log: Slice off a quarter of the roulade at one end on a diagonal angle. Place the large piece on a serving plate. Place the smaller piece on the side to look like a branch coming off the main log.
11. Decorate: Spoon the thickened ganache into a piping bag with a star nozzle. Pipe long lines along the log to resemble tree bark. Dust with icing sugar (snow) and top with a holly sprig.

Recipe Tips

• Flourless Sponge: Because this sponge contains no flour, it is naturally gluten-free and much lighter than a standard Swiss roll. However, it is also more fragile. Don’t panic if it cracks when rolling—the ganache will cover everything!
• Ganache Consistency: The ganache needs to be the texture of soft butter to pipe. If it gets too hard in the fridge, leave it at room temperature for 20 minutes. If it’s too runny, chill it longer.
• The “Cut”: When creating the branch, cut at a sharp 45-degree angle. This ensures the branch sits flush against the main log.
• Folding: Use a “cutting” motion with a metal spoon when folding the egg whites to preserve as much air as possible. This is the only leavening agent in the cake.

What To Serve With Mary Berry Buche De Noel

This rich dessert is a meal in itself, but pairs well with:

• Fresh Berries: Raspberries or redcurrants provide a tart contrast.
• Pouring Cream: Extra single cream for those who want it.
• Coffee: A strong espresso cuts through the chocolate.
• Dessert Wine: A glass of Muscat or Port.

How To Store Mary Berry Buche De Noel Recipe

• Refrigerate: Because of the fresh cream filling and ganache, this cake must be stored in the refrigerator. It keeps well for up to 2-3 days.
• Serve: Remove it from the fridge 30 minutes before serving to allow the ganache to soften slightly and the flavors to bloom.
• Freeze: You can freeze the unfilled sponge (rolled in paper) for up to month. Thaw fully before unrolling and filling. The finished decorated cake is difficult to freeze without damaging the appearance.

Mary Berry Buche De Noel Recipe Nutrition Facts

• Calories: 480
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 60mg
• Total Carbohydrates: 38g
• Dietary Fiber: 3g
• Sugar: 32g
• Protein: 8g

Nutrition information is estimated per slice based on 10 servings.

FAQs

Try More Recipes:

• Mary Berry St Clements Cake Recipe
• Mary Berry​ Boiled Fruit Cake Recipe
• Mary Berry Simple Pancake ​Mixture Recipe