Chocolate-Espresso Buche de Noel

Ingredients

For the Chocolate Sponge

  • 3 tablespoons plus 2 teaspoons all-purpose flour
  • 3 tablespoons plus 2 teaspoons almond flour/meal
  • 2 tablespoons plus 1/2 teaspoon Dutch processed cocoa powder
  • 1/2 cup whole eggs (about a little less than 3 eggs)
  • 3 tablespoons plus 2 teaspoons egg yolks (about 3 yolks)
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 tablespoon plus 2 1/2 teaspoons granulated sugar
  • 1/4 cup plus 1 tablespoon egg whites (less than 3 whites)

For the Swiss Meringue Buttercream

  • 4 egg whites
  • 1 1/2 tablespoons instant espresso powder
  • 1/2 cup sugar
  • 1/2 cup (packed) dark brown sugar
  • 3 sticks unsalted butter, slightly cool and cut into 1 tablespoon chances
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 ounces melted chocolate of your choice

For the Bark

  • 4 ounces semi-sweet chocolate, melted

Preparation

Click here for preparation method.

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