Buche de Noel

This festive Yule Log makes a great Christmas dessert when you’re getting a bit over eating fruit mince all the time.


Chocolate sponge:

  • 3 eggs
  • 40g caster sugar
  • 80g self raising flour
  • 25g cocoa powder

Chocolate ganache:

  • 180g dark chocolate
  • 300g silken tofu


  • Coconut yoghurt 250ml
  • Cherries – 100-150g copped and stirred into yoghurt


Chocolate ganache:

  1. I make this ganache while the sponge is cooking in the oven (see below)
  2. Whisk/ blend the tofu in a bowl until smooth
  3. Melt the chocolate over a pan of boiling water
  4. Allow to cool slightly and add to tofu
  5. Mix together until smooth

Chocolate sponge:

  1. Pre-heat your oven to 180ºC
  2. Beat the eggs and sugar together for about 8 mins with an electric whisk, until thick and creamy
  3. Sift in the flour and cocoa powder
  4. Fold the added flour and cocoa powder into the mixture
  5. Tip mixture into a shallow swiss roll tin (33x22cm)
  6. Spread evenly and thinly, making sure to get into all 4 corners of the tin
  7. Bake at 180ºC for 10 mins
  8. Tip the sponge out of the tin onto another sheet of baking paper
  9. Roll up from short edge whilst warm (don’t worry if the sponge cracks, it will all be covered in ganache shortly!)
  10. Allow to cool
  11. Unroll and spread evenly with the yoghurt/ cherry mixture
  12. Roll up again
  13. Use a spatula to coat with the ganache
  14. Drag a fork lengthways along the log to mark the surface and give the appearance of bark
  15. Place in the fridge and allow to chill


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