CHOCOLATE CHERRY BûCHE DE NOëL

Chocolate Cherry Büche de Noël is somewhat of a last minute addition to my Christmas recipes. During a recent trip to Avli, my favorite Athenian restaurant, I was generously gifted several jars of beautiful Greek jams, marmalades, salts and spice rubs. Although I couldn’t wait to get home and try them all, what especially stood out was the jar filled with vision, a syrupy, sour cherry greek dessert that literally translates to sweet on a spoon. 

I first tried vissino as part of Avli’s epic baklava – the sour cherries and saucy liquid were lavishly strewn on a mound of crisp cinnamon dusted phyllo pastry garnished with softly whipped cream. It’s a dessert that I’ll always remember as a a bucket list dish in its own right that’s worth taking a trip to Dubai for. So when I got the jar of deep burgundy vissino home, the first thing I thought of was pairing it with dark chocolate. With Christmas right around the corner, making a chocolate cherry büche de Noël was a delicious and seasonally appropriate proposition.

With Christmas right around the corner, making a chocolate cherry büche de Noël was a delicious and seasonally appropriate proposition.

I used a simple chocolate ganache to fill the cake, its chocolatey depth and density make it the perfect counterpart for the sour cherries. I used a prepared vissino, but have included a simple vissino recipe that’s easy to make in advance and store in the refrigerator until ready to make your büche de noel. Don’t worry about cracking the cake as you roll it off the parchment paper, the ganache topping will easily mask any tears and gaps. Roll the cake firmly into a tight log to keep it intact. Carefully peel off the paper as you go. Patience goes along way when rolling the cake.

A stunning festive dessert that’s perfect for the holidays! 

Print Recipe

CHOCOLATE CHERRY BûCHE DE NOëL

Servings: 6-8

You will need a large half sheet or jelly roll pan for the cake, parchment to line the paned a damp kitchen towel to keep the cake from drying out once it’s baked. Prep, baking, and assembly time: approximately two hours

INGREDIENTS and INSTRUCTIONS

For the Ganache:

• 18 ounces dark chocolate, finely chopped
• 2 & 1/2 cup heavy whipping cream
• 3 tablespoons unsalted butter at room temperature
  
  

Heat the whipping cream until scalding and bubbles form around the edges of the pot (do not boil). Pour hot cream over chopped chocolate. Let stand for five minutes. Mix until smooth. Add the butter while the ganache is still warm and mix to combine. Let stand for serval hours util it reaches a thick, spreadable consistency. This can be done a day ahead and stored covered at room temperature until ready to use.

Sugar Syrup:

• 75 grams sugar
• 250 grams water
• 1 vanilla bean, split lengthwise (optional) or a splash of vanilla extract
  
  

Mix the ingredients together in a small saucepan. Bring to a boil, reduce heat to medium and let simmer until the sugar has dissolved – about five minutes. Let cool before using.

For the Vissino (Cherry Filling):

• 225 grams sour cherries (1/2 a pound after pitting)
• 225 grams sugar
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
  
  

Combine all Vissino ingredients and simmer until cherries are soft and liquid thickens. Allow it to cool before adding to the Büche de Noël.

For the Chocolate Sponge:

• 5 eggs, at room temperature
• 130 grams granulated sugar
• 80 grams all-purpose flour
• 35 grams cocoa powder
  
  

1. Preheat the oven to 165°C (C) and line a large half sheet pan or jelly roll pan with buttered parchment paper.
2. Beat eggs on medium speed with the whisk attachment, gradually adding sugar until pale and lemony in color.
3. Sift and fold in flour and cocoa powder.
4. Pour the mixture into the prepared pan and bake for 15-20 minutes
5. Once you remove it from the oven, sprinkle it immediately with cocoa powder. Then lay a damp or wet kitchen towel over the entire surface of the cake. This will keep the cake pliable while you are rolling the log. Let the cake cool under the damp towel until you are ready to assemble.
   
   

To garnish:

• Fresh cherries 
• Fresh rosemary sprigs (optional)
  
  

Assemble:

1. Remove the towel from the cake and brush sugar syrup over its surface.
2. Whip the ganache for a few seconds to aireate and spread generously over the cake.
3. Spoon on the Vissino, cherries along with the syrupy liquid.
4. Carefully roll the cake into a log, peeling back the parchment paper carefully as you roll. Try to keep it as tight as possible, don’t worry if a bit of filling leeks out! You can roll your log on the longe side if you want a thinner log, or on the short side if you want it thicker. I find rolling on the longer side gives you a bit more control, but that is just my personal preference.
5. Flip the log onto a serving plate. If you want, you can cut off two inches off the log and stick them to the sides of the cake to create branch-like effect and coat with the remaining ganache, creating a bark-like texture by gently creating groves throughout it with a butter knife. 
6. Top with fresh cherries and rosemary sprigs if desired.
   
   

The Büche de Noël can be stored at room temperature for up to two days, refrigerated for five days (bring to room temperature before serving), or frozen for up to a month (thaw before serving).