Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and line a jelly roll pan with parchment paper, greasing lightly.
- In a large bowl, beat eggs and sugar using an electric mixer for 5-7 minutes until pale and creamy.
- Sift flour over the egg mixture and drizzle in cooled coffee; gently fold until combined.
- Pour batter into the prepared pan and bake for 10-12 minutes until golden and springy.
- For ganache, heat cream until simmering, pour over chopped chocolate, let sit, then stir until smooth. Add rum if desired.
- Cool the sponge cake on a rack after dusting with powdered sugar and flipping onto a towel.
- Spread ganache on the cooled sponge, roll it up gently using the towel, and wrap in plastic wrap.
- Chill the rolled bûche in the fridge for at least 2 hours (preferably overnight).
- Cover the chilled bûche with remaining ganache and decorate with powdered sugar and chocolate shards.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 90mgSodium: 40mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 5IUCalcium: 4mgIron: 6mg
Notes
For easy substitutions, use caster sugar for granulated, and replace strong coffee with instant coffee dissolved in hot water. Store leftovers in the refrigerator for 3-4 days, but avoid freezing as this can affect the ganache’s texture.
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