Seasons Greetings (and a Buche de Noel) from the Monday Morning Cooking Club…

Seasons Greetings (and a Buche de Noel) from the Monday Morning Cooking Club...

To all our dear friends,

Thanks for supporting and following us over the few years – we have some AMAZING things planned for the new year!!

We wish all of you the very best for the holiday season, and a wonderful, happy and healthy year in 2015.

One of our all-time-favourite Monday Morning Cooking Club recipes is the Buche de Chocolat (which we conveniently call a Buche de Noel at this time of year!!)

The recipe is in the book, but we’ve reprinted it here so you can make it RIGHT NOW. We’ve also included a little 1 minute ‘how to’ video at the bottom.

Happy cooking, and happy holidays to all!

Lisa and the MMCC gals xx



xmas buche de chocolat 2

Buche de Chocolat

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Sweet Things
Cuisine French, International, Jewish
Servings 10


  • 225 g dark chocolate , chopped
  • 1 tsp Instant cofee
  • 80 ml boiling water
  • 7 whole eggs , separated
  • 230 g caster sugar (Superfine)
  • 300 ml pure cream (35% fat)
  • 2 tsp icing sugar
  • 1 whole Vanilla bean , scraped
  • 2 tbsp cocoa powder


  • Preheat the oven to 170°C. Line the base of a 38 x 26 cm swiss roll tin with baking paper. You will need a few dressmaking pins to secure the cake.
  • Melt the chocolate with the coffee and water in a double boiler or in a heatproof bowl over a saucepan of simmering water. Allow to cool slightly. Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar until pale and fluffy, then beat in the melted chocolate. Fold this mixture into the egg whites and spread it out into the prepared tin.
  • Bake for 20 minutes, or until a skewer inserted into the cake comes out clean. When the cake is cool, cover with a tea towel and put in the fridge for 1 hour.
  • Beat the cream with the icing sugar and vanilla seeds until thick, and set aside.
  • Remove the cake from the fridge. Sift the cocoa powder over the cake, then cover with a piece of baking paper and turn it over. Remove the tin and the baking paper that was on base of the cake.
  • Place cream in the middle third of the cake, along its full length, and make a large long log as follows. Lift up the two long sides of the cake and bring them over to meet in the middle, sliding one side under the other to encase the cream. Using dressmaking pins to secure the package, join the paper and fold down, holding the paper tightly around the log to help hold its shape. Put the cake in the fridge until ready to serve.


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  1. Shelly

    Hi Lisa & gals,
    Do you think I can substitute the whipping cream for Hadar, maybe use a little less sugar?
    This is the only way I can think of to make it parev.
    Any suggestions?
    Happy holidays!

  2. Lisa Goldberg

    Hi Shelly
    Apologies for the slow response here! If you are happy using Hadar as a substitute for whipped cream (thinking taste and texture), then go right ahead. The cream is an important part of the cake, so if you like Hadar then it should be fine. I haven’t used it before so I am unable to really judge – sorry 🙁
    Perhaps you could cut the cake in half (crossways) instead of rolling it, and spread one half with a little raspberry jam and a thin layer of Hadar (whipped) and then put the other half of the cake on top. Sprinkle the top with cocoa powder and cut into squares to serve. That way the cream becomes less important and it may just do the trick.
    Hope this helps!

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