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Flourless Chocolate Buche Recipe

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4.4 from 32 reviews

This Flourless Chocolate Buche is a decadent and elegant dessert featuring a rich flourless chocolate sponge rolled with whipped cream and coated in a luscious chocolate ganache. Perfect for holiday gatherings or special occasions, this recipe combines intense chocolate flavors with a light, airy texture and beautiful decorative touches like meringue mushrooms and cocoa dusting.

Ingredients

For the Chocolate Ganache

  • 10 oz semi-sweet chocolate (1 ⅔ cups), good-quality, chopped in small pieces
  • 12 fl oz heavy cream (1 ½ cups)
  • 2 tbsp unsalted butter, softened

For the Chocolate Cake

  • 2.6 oz granulated sugar (1/4 cup + 2 tablespoons, divided use)
  • 6 large eggs, separated
  • 1/2 tsp vanilla extract
  • 4 oz semi-sweet chocolate (⅔ cup), good-quality, chopped in small pieces
  • 3/4 tsp cream of tartar
  • Unsweetened cocoa powder, to sprinkle over greased baking sheet and cooling cake

For the Whipped Cream

  • 8 fl oz heavy cream (1 cup)
  • 0.75 oz powdered sugar (⅓ cup)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

To Decorate

  • Meringue mushrooms
  • Other edible nature decorations, such as chocolate shavings, chocolate rocks, cocoa powder, powdered sugar, coconut, etc. (optional)

Instructions

  1. Prepare the Chocolate Ganache: In a heatproof bowl, place the chopped semi-sweet chocolate. Heat the heavy cream in a saucepan over medium heat until just boiling, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Stir in the softened butter until fully incorporated. Set aside to cool and thicken.
  2. Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). Grease a 10x15 inch jelly roll pan and sprinkle it lightly with unsweetened cocoa powder. In a double boiler or microwave, melt the 4 oz of semi-sweet chocolate until smooth. In a large bowl, whisk the egg yolks with half of the granulated sugar (about 1/4 cup) and vanilla extract until pale and thick. Add the melted chocolate and mix gently.
  3. Whip the Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 2 tablespoons of granulated sugar and continue beating until stiff, glossy peaks form.
  4. Combine Batter and Egg Whites: Carefully fold one-third of the beaten egg whites into the chocolate yolk mixture to lighten it, then gently fold in the remaining egg whites until just combined, being careful not to deflate the batter.
  5. Bake the Cake: Pour the batter onto the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted comes out clean. Remove from oven and immediately turn the cake onto a cocoa-powdered parchment paper. Peel off the baking sheet and roll the cake up with the parchment paper from the short side. Let it cool completely in the rolled shape.
  6. Prepare the Whipped Cream: In a chilled bowl, beat the heavy cream with powdered sugar, vanilla extract, and ground cinnamon until stiff peaks form.
  7. Assemble the Buche: Carefully unroll the cooled cake. Spread an even layer of whipped cream over the surface. Roll the cake back up tightly without the parchment paper, ensuring the seam is down.
  8. Frost with Ganache: Spread the cooled, thickened chocolate ganache evenly over the outside of the rolled cake, smoothing it with a spatula. Optional: Texture the ganache with fork lines to mimic tree bark.
  9. Decorate: Place meringue mushrooms and other edible decorations such as chocolate shavings, cocoa powder dusting, powdered sugar, or coconut to enhance the festive look of the Buche.
  10. Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the ganache and filling to set properly. Slice and enjoy!

Notes

  • Use high-quality semi-sweet chocolate for the best flavor.
  • Ensure the eggs are at room temperature before beating for better volume.
  • Be gentle when folding the egg whites to keep the cake light and airy.
  • Rolling the cake while warm helps prevent cracking.
  • The meringue mushrooms can be made ahead and stored in an airtight container.
  • This flourless recipe is naturally gluten free.

Find it online: https://recipethrive.com/flourless-chocolate-buche-recipe/