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Side view of a Chocolate and Salted Caramel Bûche de Nöel showcasing rich chocolate layers and glossy caramel.
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Chocolate and Salted Caramel Bûche de Nöel Recipe

Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8 pieces
Calories 650
A decadent holiday dessert combining chocolate cake, salted caramel, and elegant meringue decorations for a festive touch.

Ingredients

Meringue Decorations

  • 5 large egg whites (at room temperature)
  • 3/4 cup sugar
  • 6 tablespoons unsweetened cocoa powder
  • 2 tablespoons confectioners’ sugar
  • Maldon salt to taste Maldon salt (optional)

Chocolate Icing

  • 3/4 cup heavy cream
  • 4 ounces bittersweet chocolate
  • 1 teaspoon Maldon salt

Cake

  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups sifted cake flour (see notes)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3 large egg yolks (at room temperature)
  • 1/4 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup hot water
  • 4 large egg whites (at room temperature)
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup water
  • 4 tablespoons light corn syrup
  • 3/4 cup heavy cream
  • 1 teaspoon Maldon salt

Salted Caramel Filling

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons corn syrup
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons corn syrup
  • 4 ounces heavy cream
  • 1 teaspoon salt

Instructions 

  • Prepare meringue decorations: beat egg whites until frothy, add sugar, and beat to stiff peaks. Sift cocoa and confectioners’ sugar, fold into meringue, pipe shapes, and bake at 225°F for 60-90 minutes. Cool and break into pieces.
  • Make chocolate icing: heat cream and corn syrup, pour over chopped chocolate, whisk until smooth, refrigerate until spreadable.
  • Bake cake: sift dry ingredients, mix with egg yolks, oil, vanilla, hot water, and fold in whipped egg whites. Bake at 325°F for 15 minutes, cool, and roll in towel to set.
  • Prepare salted caramel: cook sugar, water, and corn syrup until amber, add cream and salt, cool. Make caramel syrup: boil sugar, water, and corn syrup to 238°F, whip hot syrup into egg whites, add butter, and mix with cooled caramel. Chill until firm.
  • Assemble: unroll cake, spread with caramel, re-roll, chill, then frost with chocolate icing. Decorate with meringue pieces, sprinkle Maldon salt, and serve.

Notes

Ensure all ingredients are at room temperature for best results.
Calories: 650kcal
Cost: $15
Course: Dessert
Cuisine: French
Keyword: caramel, chocolate, festive