35 Print View Full Screen Save

Kris Kringle Bûche de Noël

Kris Kringle Bûche de Noël
Makes:
10
Prep Time:
30
minutes
Total Time:
102
minutes
Low SodiumVegetarian
based on
5 reviews
Kris Kringle Bûche de Noël is a festive yule log featuring a chocolate cream center that melts in your mouth. Decorated candy "mushrooms" add an unforgettable winter touch that is sure to impress.

In this recipe:


Store Locator

Ingredients:

  • CAKE
  • Powdered sugar
  • 5 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2/3 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted cake flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • CHOCOLATE CREAM
  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 tablespoons hazelnut liqueur
  • 1/3 cup toasted, skinned and ground hazelnuts (optional)
  • 1/4 cup powdered sugar to decorate
  • Candy mushrooms to decorate (optional)

Directions:

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; line with parchment or wax paper. Grease and flour wax paper. Sprinkle thin, cotton kitchen towel with powdered sugar.

BEAT egg whites in small mixer bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat 1/3 cup granulated sugar until stiff, shiny peaks form. Set aside.

BEAT egg yolks and vanilla extract in large mixer bowl for about 5 minutes or until thick and pale. Gradually beat in remaining 1/3 cup granulated sugar. Fold in flour and baking cocoa.

FOLD about one-third of the whipped egg whites into the chocolate mixture to lighten, then turn the chocolate mixture into the whites and fold it in gently but thoroughly. Spread evenly into prepared pan.

BAKE for 12 minutes or until cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely, seam-side-down, on wire rack.

FOR CHOCOLATE CREAM:
BEAT
whipping cream, granulated sugar, baking cocoa and liqueur in large mixer bowl until firm. If desired, fold in ground nuts. Carefully unroll cake. Spread cream mixture evenly over cake, reserving 2 tablespoons. Re-roll cake.

CUT a 1-inch-thick diagonal slice from one end of the cake roll. Place cake roll on serving platter, seam-side-down. Use the reserved cream mixture to attach the cut piece against the side of the cake roll to resemble a knot. Cover with plastic wrap and refrigerate until serving time.

AT SERVING TIME, dust the cake with 1/4 cup powdered sugar to resemble snow. Decorate with candy mushrooms, if desired.

Cook's Tip: The filled cake can be kept in the refrigerator overnight or wrapped airtight and frozen for 2 weeks. Keep wrapped and thaw in the refrigerator.


Reviews:

Review This Recipe
  •  Star(s)

    Wowed our Christmas guest!

    Leah Miller from Greene, NY

    I left out the hazelnut liquor and the nuts. But this recipe was easier than I thought it would be. People thought the cake was store bought, it tasted great.left everyone impressed and wanting more.

  •  Star(s)

    Delicious

    Gail Cook from Endwell, NY

    This is great for the holiday. The recipe works up really well and is delicious.

  •  Star(s)

    Wonderful recipe

    Kathy Fiedler from Baltimore, MD

    I made this for a family gathering this weekend and it was delicious and very easy. I even went further and made mushrooms out of marzipan. You won't go wrong making this for the holidays.

  •  Star(s)

    Excellent

    Bianca Skilling from Newark, DE

    I left out the cream of tartar, the hazelnut liquor and the nuts. My baking sheet was 17*11. Otherwise I followed the recipe and the cake came out delicious.

  •  Star(s)

    a holiday tradition

    Diane McSweeney from Federal Way, WA

    step by step directions on how to make a show stopping dessert for a very special holiday dinner. great for entertaining!

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 240
  • Calories from Fat: 110
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 6g (31% of DV)
  • Cholesterol: 140mg (46% of DV)
  • Sodium: 45mg (2% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: .5g (3% of DV)
  • Sugars: 21g
  • Protein: 5g
  • Vitamin A: 10% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Kris Kringle Bûche de Noël

Ingredients

  • CAKE
  • Powdered sugar
  • 5 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2/3 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup sifted cake flour
  • 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • CHOCOLATE CREAM
  • 1 cup heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 2 tablespoons hazelnut liqueur
  • 1/3 cup toasted, skinned and ground hazelnuts (optional)
  • 1/4 cup powdered sugar to decorate
  • Candy mushrooms to decorate (optional)

 

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 1/2 x 10 1/2 x 1-inch jelly-roll pan; line with parchment or wax paper. Grease and flour wax paper. Sprinkle thin, cotton kitchen towel with powdered sugar.

BEAT egg whites in small mixer bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat 1/3 cup granulated sugar until stiff, shiny peaks form. Set aside.

BEAT egg yolks and vanilla extract in large mixer bowl for about 5 minutes or until thick and pale. Gradually beat in remaining 1/3 cup granulated sugar. Fold in flour and baking cocoa.

FOLD about one-third of the whipped egg whites into the chocolate mixture to lighten, then turn the chocolate mixture into the whites and fold it in gently but thoroughly. Spread evenly into prepared pan.

BAKE for 12 minutes or until cake springs back when touched. Immediately turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely, seam-side-down, on wire rack.

FOR CHOCOLATE CREAM:
BEAT
whipping cream, granulated sugar, baking cocoa and liqueur in large mixer bowl until firm. If desired, fold in ground nuts. Carefully unroll cake. Spread cream mixture evenly over cake, reserving 2 tablespoons. Re-roll cake.

CUT a 1-inch-thick diagonal slice from one end of the cake roll. Place cake roll on serving platter, seam-side-down. Use the reserved cream mixture to attach the cut piece against the side of the cake roll to resemble a knot. Cover with plastic wrap and refrigerate until serving time.

AT SERVING TIME, dust the cake with 1/4 cup powdered sugar to resemble snow. Decorate with candy mushrooms, if desired.

Cook's Tip: The filled cake can be kept in the refrigerator overnight or wrapped airtight and frozen for 2 weeks. Keep wrapped and thaw in the refrigerator.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Kris Kringle Bûche de Noël

Add to Folder Cancel

recipe added successfully!

Kris Kringle Bûche de Noël was added to your  folder.

Close

share with your friends

Kris Kringle Bûche de Noël