192 minutes
A decadent bûche de Noël featuring a chocolate cake, peanut butter mousse, chocolate ganache, and salted peanut caramel.
Unsalted Butter, for greasing
tablespoons
All Purpose Flour, sifted
cups
Unsweetened Cocoa Powder, plus more for dusting
cups
Large Eggs, separated
each
Granulated Sugar, divided
cups
Sea Salt, divided
teaspoons
teaspoons
Cream Cheese, room temperature
0 oz
Creamy peanut butter
cups
Confectioners’ Sugar
cups
Heavy Whipping Cream, divided
cups
Bittersweet Chocolate, chopped
0 oz
Lyle’s Golden Syrup
cups
Light Corn Syrup
cups
Vanilla Bean, optional
each
Roasted And Salted Peanuts
cups
1. Prepare the Cake
Preheat your oven to 350°F (175°C). Lightly grease a jelly-roll pan and line it with parchment paper. Sift together the all-purpose flour and unsweetened cocoa powder. Beat the egg yolks with half of the granulated sugar until pale and thick. Whisk the egg whites with the remaining sugar to stiff peaks. Fold the yolk mixture into the whites, then fold in the flour-cocoa mixture. Spread the batter in the pan and bake for 10-12 minutes. Invert the cake onto a cocoa-dusted towel, remove parchment, and roll up to cool.
2. Make the Peanut Butter Mousse
Beat the room-temperature cream cheese with creamy peanut butter until smooth. Add confectioners’ sugar, a portion of the heavy whipping cream, and some sea salt, beating until combined. Store in the refrigerator if prepared in advance.
3. Prepare the Chocolate Ganache
Heat the remaining heavy whipping cream until just boiling. Pour over the chopped bittersweet chocolate, let sit, then whisk until smooth. Add a pinch of sea salt. Allow to cool and thicken, store in the refrigerator if made ahead.
4. Create the Salted Peanut Caramel
Combine granulated sugar and Lyle’s Golden Syrup or light corn syrup with water and boil to a deep amber color. Whisk in the remaining heavy whipping cream, unsalted butter, and vanilla bean seeds. Stir in the roasted and salted peanuts. Can be stored ahead.
Make sure to whip the eggs and sugar until they are pale, thick, and voluminous. This creates the structure and lightness of your sponge roll.
Opt for high-quality dark chocolate (60-70% cocoa) for a ganache that is flavorful and not overly sweet, with a glossy finish.
Roll the sponge cake while it’s still warm, using a dusted towel or parchment to help shape it, which reduces cracking when you later roll it with filling.
Gently fold the dry ingredients into the egg mixture to retain as much air as possible. Use a wide spatula and a light hand to prevent deflating the batter.
Warm your cream until it’s just steaming before pouring it over the chopped chocolate to avoid a split ganache or un-melted chocolate.
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