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Sugar-free Bûche de Noël – Christmas biscuit roll

Sugar-free Bûche de Noël – Christmas biscuit roll

Bûche de Noël is a Christmas biscuit roll from France that lives up to its name. Because "Bûche" means "log" and that's exactly what the festive dessert with chocolate buttercream and chocolate decoration in bark look looks like. The delicacy gets its special kick from the fine aroma of oranges. Sugar-free French Bûche de Noël Since it is a dessert classic from French cuisine, we have decided not to skimp on the butter. Rather, as usual, we focus on saving sugar. With 12 servings, we come to just 0.2 g of sugar. Well, if that's not a reason to celebrate.

⏱️
Total Time
60 min
📊
Difficulty
Medium
🔥
Calories
384

Instructions

  1. Bûche de Noël, the Christmas biscuit roll, is distinguished by its decorative appearance. Therefore, we first take care of the chocolate decoration. To do this, melt 100 g of chocolate drops over a water bath.
  2. Then spread the chocolate in a rectangular shape on a sheet of parchment paper and cover with a second sheet. Roll up the chocolate lengthwise and let it harden in the refrigerator.
  3. Preheat the oven to 190 °C (375 °F) top and bottom heat.
  4. For the sponge cake, separate the eggs and first beat the egg whites with a pinch of salt in a food processor. Then add about 2/3 of the Xucker to the egg whites and beat until very stiff. It should ultimately form fine peaks and no longer run.
  5. Add the remaining Xucker to the egg yolks and mix with the orange zest, then carefully fold into the egg whites. Make sure to keep as much air as possible in the egg mixture.
  6. Mix the flour, baking powder, and espresso powder, sift in portions over the egg whites, and fold in.
  7. Spread the dough as rectangular as possible on a baking sheet lined with parchment paper.
  8. Bake the sponge cake for 10-15 minutes until golden brown. Each oven is slightly different, so the baking time varies. After 10 minutes, the sponge cake should definitely be observed carefully.
  9. Then roll up the warm sponge cake in a dry, clean towel and let it cool.
  10. In the meantime, prepare the chocolate buttercream: Melt another 180 g of Xucker dark chocolate drops over a water bath.
  11. At the same time, beat the soft butter with salt and powdered erythritol in a food processor until very fluffy. This takes a few minutes. The butter will become noticeably lighter and more voluminous.
  12. Then stir the orange liqueur into the melted and slightly cooled chocolate. Don't be surprised, the chocolate will have a pudding-like consistency. The liqueur can easily be omitted or replaced with more orange zest. This allows for further sugar savings compared to the original recipe.
  13. Now add the mixture spoonful by spoonful to the running food processor and mix both components into a creamy buttercream.
  14. Fill the biscuit roll with half of the buttercream and roll it up. Then coat it with the rest of the cream.
  15. Cut off the two ends of the roll with a sharp knife and place them on the side of the "log" to resemble branch stumps.
  16. Roll up the chocolate roll and distribute the broken pieces as bark on the biscuit roll. Garnish with a little powdered erythritol and refrigerate until serving, if necessary. Enjoy!

Ingredients

Products Used