“Yule Jewel” from the Portland Press Herald

Making the Buche de Noel – or – Yule Log – Chocolate Cake Recipe

Chocolate Cake for Buche de Noel/Yule Log
Cuisine: Seasonal Holiday Dessert – Christmas
Recipe type: Dessert
  • 1½ cups sugar
  • 10 egg yolks
  • 10 egg whites
  • 6½ ounces chocolate, melted
  • 6 tablespoons (3/4 stick) butter
  • 1¼ cups flour, sifted
  1. Melt chocolate and butter in a microwave-safe dish with 50-percent power.
  2. Place egg yolks and sugar in a mixing bowl. Slowly incorporate yolks with sugar, adding a little at a time so as not to burn the yolks. Mix on high with a whisk for 3 to 4 minutes, until light and fluffy.
  3. In a clean mixing bowl, mix egg whites until you have stiff peaks. Alternate folding in flour and egg whites into chocolate and sugar mixture, until just combined.
  4. Bake in a 350-degree convection oven (or 375 degrees in a regular oven) in a buttered, parchment and floured pan, until toothpick inserted comes out clean, between 10 to 14 minutes. Rotate pan halfway through the baking process to ensure even baking.

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About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.