Looking for the best bûche de noël recipe? We've got an easy recipe for this French Christmas dessert that never fails to inspire joy during the holidays.
For the Cake: Preheat oven to 375°. Line a 16 1⁄2" × 12" heavy baking pan with buttered parchment paper, cut large enough to hang over sides of the pan by about 1". Put bittersweet chocolate in a large mixing bowl and set aside. Bring cream just to a boil in a saucepan over medium heat, then pour over bittersweet chocolate and whisk until smooth. Set aside to cool.
Reduce speed to medium and gradually pour in hot syrup. Beat constantly until mixture cools to room temperature, about 10 minutes. Beat 12 tbsp. butter into egg mixture 1 tbsp. at a time, waiting until completely incorporated before adding more; continue beating until thick and smooth, about 5 minutes total. Stir in cooled semisweet chocolate and set aside.For the Icing: Melt chocolate and butter in the top of a double boiler set over simmering water over medium-low heat, whisking often.
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