Mary Berry’s 'melt in the mouth' Bûche de Noël yule log - recipe

Mary Berry’s ‘melt in the mouth’ Bûche de Noël yule log – recipe

By Kathy October 20, 2024

3 Min Read

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Privacy NoticeThis Christmas, many of us will be sitting down with our families and looking forward to something sweet after dinner. From mince pies and pud to cake and trifle, there’s a huge choice out there when it comes to tasty festive treats. But it’s all too easy to stick to the same desserts every year. If you want to try something different on the big day, we’ve picked a melt in the mouth Bûche de Noël (Yule Log) recipe by Mary Berry for you to make. It’s rich and decadent and, to add some extra indulgence, it’s amazing served with a dollop of pouring cream over the top. Enjoy! Bûche de Noël

Mary Berry’s delicious Yule Log is amazing with some pouring cream over the top
(Image: Ant Duncan)

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Ingredients For the unfilled roulade 4 large eggs 115g caster sugar, plus extra for sprinkling 65g self-raising flour 40g cocoa powder, plus extra for dusting For the filling 1 tbsp instant coffee granules 2 tbsp hot milk 225g unsweetened chestnut purée 2 tbsp brandy 55g caster sugar 150ml pouring double cream, whipped For the topping 300ml pouring double cream, whipped Cocoa powder, for dusting Method ■ First, make the chocolate roulade. Preheat the oven to 220°C/200°C fan/gas mark 7. Grease a 33 x 23cm Swiss roll tin and line with non-stick baking paper. ■ Whisk the eggs and sugar in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. ■ Sift the flour and cocoa into the mixture, carefully folding them in at the same time. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it spreads evenly into the corners. ■ Bake in the preheated oven for about 10 minutes, or until the sponge begins to shrink from the sides of the tin. ■ While the cake is cooking, place a piece of baking paper a little bigger than the size of the tin on a work surface and sprinkle it with caster sugar. Invert the cake straight from the oven on to the sugared paper. Quickly loosen the paper on the bottom of the cake and peel it off. ■ Trim the edges of the sponge with a sharp knife and leave to cool. While it is cooling, make the filling. ■ Dissolve the coffee in the hot milk. Sieve the chestnut purée into a bowl and beat in the coffee mixture, brandy and sugar until the mixture is smooth. ■ Fold the whipped cream into the chestnut purée mixture. Remove the paper from the Swiss roll and spread the chestnut filling all over the cake, then roll. ■ Cut a small slice off at an angle from one of the ends of the roll, then place the roll on a serving plate or board and attach the slice to look like a branch. ■ Spread the whipped cream over the cake to cover completely, using a small palette knife in long strokes to give the bark effect. ■ Dust the cake lightly with cocoa and top with any Christmassy decorations of your choice.

Extracted from Mary Berry’s Baking Bible by Mary Berry (BBC Books, £28)
(Image: Ant Duncan)

Extracted from Mary Berry’s Baking Bible by Mary Berry (BBC Books, £28). Photography: Ant DuncanStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnMary BerryFoodChristmas

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