Chocolate Bûche de Noël

To make this Chocolate Bûche de Noël, start by preparing all the ingredients for the soft chocolate sponge.

Soft chocolate sponge: Pour the egg yolks in the stand mixer bowl...

...as well as the previously beaten and weighed whole eggs.

Add 70g of caster sugar...

...and blanch using the mixer's whisk attachment for 20 to 30 seconds maximum.

Pour the egg whites into a second bowl...

...and whip them until stiff peaks form.

When the egg whites become frothy, gradually add the remaining 30g of caster sugar.

Once the whites are stiff, stop the mixer and set aside.

Sift the cocoa powder through a fine sieve...

...as well as the flour, over a sheet of greaseproof paper.

Add half of the whipped egg whites to the egg and sugar mixture...

...and mix quickly with a whisk to obtain a smooth base mixture.

Then add the sifted dry ingredients...

...and whisk vigorously until all the powders are completely incorporated.

Finally, add the rest of the whipped egg whites...

...and mix again with the whisk until a smooth and homogeneous mixture is obtained.

The soft chocolate sponge batter is now done.

Place a silicone baking mat on a perforated baking sheet.

Pour the chocolate batter onto the baking mat...

...and spread it over the entire surface of the sheet using a cranked metallic spatula...

...going all the way to the edges of the sheet, as shown here in the photo. Use the edges of the sheet to smooth the sponge batter.

Bake in a preheated fan-assisted oven at 170°C for 12 minutes. This baking time may vary from one oven to another.

After baking, remove the soft chocolate sponge from the oven...

...and place it on the work surface.

If the silicone mat does not reach the edges, loosen the entire perimeter of the sponge with the blade of a knife.

Grasp the two corners of the baking mat and slide the chocolate sponge onto a cooling rack...

...for optimal cooling at room temperature.

Soaking syrup: Pour the dark rum over the cane sugar syrup and mix these two ingredients together. The amount of rum depends on the flavour intensity you want to achieve.

Rum whipped cream: Prepare all the ingredients.

Pour the heavy cream into the mixer bowl and begin whipping it.

While whipping, add a tablespoon of vanilla flavouring...

...as well as the icing sugar.

Continue whipping the cream until it is relatively firm and holds its shape well.

Finally, add the rum while continuing to whip the mixture.

Finish whipping the cream with a hand whisk to achieve the desired texture. The whipped cream must hold its shape well. Be careful not to overwhip it, as it could turn into butter.

Flip the cooled soft chocolate sponge onto a large sheet of greaseproof paper...

...and gently peel off the silicone mat, which should come away without damaging the sponge.

Soak the entire sponge with the soaking syrup, using a pastry brush.

Spoon the rum whipped cream onto the chocolate sponge...

...and spread it with the cranked metallic spatula...

...over the entire surface of the sponge in an even 1cm layer.

Start rolling the sponge using the greaseproof paper, lifting the edge and rolling tightly right from the start to avoid leaving a hole in the centre.

Roll the sponge gently. Don't worry if the outer skin of the sponge sticks to the greaseproof paper.

Once the sponge is completely rolled...

...tighten it using a baking sheet by placing it in the fold of the greaseproof paper and pulling on it so the roll tightens progressively to get a well-shaped log (round and even).

Place the log wrapped in the sheet of greaseproof paper onto a baking sheet and put it in the fridge.

Chocolate ganache: Prepare all the ingredients.

Heat the heavy cream in a saucepan...

...and bring it to a boil.

Once boiling, pour the hot cream over the dark chocolate buttons previously placed in a bowl.

Let the chocolate sit for 1 to 2 minutes so it begins to melt from the heat of the cream.

Mix with a whisk, starting from the centre...

...and gradually incorporating all the cream from the sides until you get a smooth chocolate cream.

Add the butter and whisk it in...

...until completely melted.

Transfer the resulting chocolate ganache to a food container for rapid cooling. Avoid the fridge, as it will firm up too much.

Cover this ganache directly with a sheet of cling film touching the surface to prevent a skin from forming.

Leave to cool at room temperature. If you are in a rush and still want to place it in the fridge, check the texture of the ganache every 10 minutes.

When the chocolate ganache reaches the right temperature and texture, remove the rolled sponge from the fridge...

...and gently peel away the greaseproof paper. If the top layer of sponge sticks to the paper, it does not matter.

Using the pastry brush, soak the outside of the soft chocolate sponge with the remaining soaking syrup.

Make sure you soak the rolled sponge generously; the more it is soaked, the softer the log will be.

Stir the chocolate ganache with a spatula. Its texture should be neither too firm nor too soft, but should hold its shape well.

Transfer this ganache into a piping bag. (No nozzle needed).

Pipe the chocolate ganache directly onto the sponge, pressing gently on the piping bag and drawing straight parallel lines right next to each other.

Proceed this way over the entire log, working down both sides.

Finish by creating parallel laces of ganache using a mini offset spatula along the entire length of the log. You can run the spatula over it as many times as you like to get an even finish.

This is what the result should look like.

Trim both ends...

...using a knife with a smooth, hollow blade such as a ham and salmon knife, or with a sponge cake knife.

Lift the log using two large cranked metallic spatulas...

...and transfer it on a serving platter.

Finish: Place a little dark chocolate chopped with a knife along the centre of the entire length of the log.

Arrange a few redcurrants over the ganache...

...as well as freshly picked holly leaves.

Dust the surface of the log with a light layer of Codineige decorating sugar using a small sieve.

Our chocolate bûche de Noël is now done. Keep in the fridge until ready to serve. Enjoy!