This delicious Mary Berry Bûche De Noël Roulade is a simple, festive treat perfect for the holiday season. With a rich chocolate flavour, creamy filling, and a smooth ganache topping, it’s an easy way to impress guests. You can even customise it with your favourite nuts or liqueur for extra flair!

This Bûche De Noël Recipe Is From Makes It Easy Cookbook by Mary Berry

Ingredients Needed

For the roulade

Butter, for greasing
180g plain chocolate, broken into pieces
6 eggs, separated
175g caster sugar
10g cocoa powder, sifted, plus extra to dust
Icing sugar, to dust

For the filling

2 tbsp brandy
150ml pouring double cream, lightly whipped to soft peaks
55g roasted hazelnuts, finely chopped

For the ganache

300ml pouring double cream, whipped
360g plain chocolate, broken into pieces

How To Make Bûche De Noël

Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 33 x 23cm (13 x 9in) Swiss roll tin and line with non-stick baking paper.
Melt the chocolate: Place the chocolate pieces for the roulade in a heatproof bowl over a pan of hot water, making sure the bowl doesn’t touch the water. Stir until melted, then set aside to cool slightly, keeping it warm but still runny.
Whisk the egg whites: In a large mixing bowl, whisk the egg whites on high speed until stiff peaks form, but not dry.
Mix the egg yolks and sugar: In a separate bowl, whisk the caster sugar and egg yolks together until light, thick, and creamy. Add the melted chocolate and stir gently until combined. Then, fold in the egg whites and sifted cocoa powder gently until just blended.
Bake the roulade: Pour the mixture into the prepared tin and level the surface. Bake for about 25 minutes, until the roulade is risen and firm in the centre. Once baked, remove from the oven and leave to cool in the tin (it may crack or dip a little).
Make the ganache: In a pan, heat the double cream over medium heat until hot. Remove from the heat and add the chocolate pieces. Stir until the chocolate is fully melted, then set aside to cool. Chill in the fridge until firm and thick.
Prepare the roulade for rolling: Lay a large piece of baking paper onto your work surface and dust with cocoa powder. Carefully turn the cooled roulade tin upside down onto the paper. Remove the tin and the baking paper, then brush the surface of the roulade with brandy.
Fill and roll the roulade: Make a 2cm (¾in) mark along one long edge of the roulade using a knife. Spread the lightly whipped cream over the roulade, then sprinkle the chopped hazelnuts on top. Using the paper to help you, gently roll the roulade from the scored edge, creating a tight roll. Slice off a quarter of the roulade at an angle and attach it to the large roll to form a branch shape.
Decorate the roulade: Spoon the chilled ganache into a piping bag fitted with a star nozzle. Pipe rows of ganache over the roulade to create a bark-like texture. Dust with icing sugar and top with a sprig of holly to finish.

Recipe Tips

Make sure the egg whites are stiff but not dry: This helps create a light and airy texture for your roulade. Overbeating can make the mixture too dry and difficult to fold in.
Let the roulade cool completely before rolling: Cooling it in the tin will prevent it from cracking or breaking when you roll it up. Be patient and let it set properly!
Use a gentle hand when folding the egg whites: When mixing the egg whites with the chocolate mixture, fold gently to keep the air in and preserve the fluffy texture.
Chill the ganache before using: Chilling the ganache makes it firm and easier to pipe, giving a smooth and neat finish to your roulade.
Dust with cocoa powder right before serving: Cocoa powder adds an extra touch of elegance and enhances the flavour, so make sure to do this just before you serve the roulade for the best effect.

How To Store Leftovers

Refrigerate: Store leftovers bûche de noël in an airtight container. It will stay fresh in the fridge for 3 days.
Freeze: Wrap leftovers bûche de noël tightly in cling film and foil. Freeze it for up to 1 month. Thaw in the fridge overnight before serving.

Nutrition Facts

Calories: 613 kcal
Total Fat: 33g
Saturated Fat: 18g
Sodium: 0.2g
Total Carbohydrate: 68g
Dietary Fiber: 4.4g
Sugars: 60g
Protein: 10g

Try More Mary Berry Recipes:

Mary Berry Bûche De Noël

Course: DessertsCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

613

kcal

Ingredients

For the roulade
Butter, for greasing
180g plain chocolate, broken into pieces
6 eggs, separated
175g caster sugar
10g cocoa powder, sifted, plus extra to dust
Icing sugar, to dust
For the filling
2 tbsp brandy
150ml pouring double cream, lightly whipped to soft peaks
55g roasted hazelnuts, finely chopped
For the ganache
300ml pouring double cream, whipped
360g plain chocolate, broken into pieces

Directions

Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 33 x 23cm (13 x 9in) Swiss roll tin and line with non-stick baking paper.
Melt the chocolate: Place the chocolate pieces for the roulade in a heatproof bowl over a pan of hot water, making sure the bowl doesn’t touch the water. Stir until melted, then set aside to cool slightly, keeping it warm but still runny.
Whisk the egg whites: In a large mixing bowl, whisk the egg whites on high speed until stiff peaks form, but not dry.
Mix the egg yolks and sugar: In a separate bowl, whisk the caster sugar and egg yolks together until light, thick, and creamy. Add the melted chocolate and stir gently until combined. Then, fold in the egg whites and sifted cocoa powder gently until just blended.
Bake the roulade: Pour the mixture into the prepared tin and level the surface. Bake for about 25 minutes, until the roulade is risen and firm in the centre. Once baked, remove from the oven and leave to cool in the tin (it may crack or dip a little).
Make the ganache: In a pan, heat the double cream over medium heat until hot. Remove from the heat and add the chocolate pieces. Stir until the chocolate is fully melted, then set aside to cool. Chill in the fridge until firm and thick.
Prepare the roulade for rolling: Lay a large piece of baking paper onto your work surface and dust with cocoa powder. Carefully turn the cooled roulade tin upside down onto the paper. Remove the tin and the baking paper, then brush the surface of the roulade with brandy.
Fill and roll the roulade: Make a 2cm (¾in) mark along one long edge of the roulade using a knife. Spread the lightly whipped cream over the roulade, then sprinkle the chopped hazelnuts on top. Using the paper to help you, gently roll the roulade from the scored edge, creating a tight roll. Slice off a quarter of the roulade at an angle and attach it to the large roll to form a branch shape.
Decorate the roulade: Spoon the chilled ganache into a piping bag fitted with a star nozzle. Pipe rows of ganache over the roulade to create a bark-like texture. Dust with icing sugar and top with a sprig of holly to finish.

Notes

Make sure the egg whites are stiff but not dry: This helps create a light and airy texture for your roulade. Overbeating can make the mixture too dry and difficult to fold in
Let the roulade cool completely before rolling: Cooling it in the tin will prevent it from cracking or breaking when you roll it up. Be patient and let it set properly
Use a gentle hand when folding the egg whites: When mixing the egg whites with the chocolate mixture, fold gently to keep the air in and preserve the fluffy texture
Chill the ganache before using: Chilling the ganache makes it firm and easier to pipe, giving a smooth and neat finish to your roulade
Dust with cocoa powder right before serving: Cocoa powder adds an extra touch of elegance and enhances the flavour, so make sure to do this just before you serve the roulade for the best effect.