Easy yole lug (Bûche de noël facile)

Here the cake I bake for almost every Christmas. 

I know ... I'm in late ... It's not Christmas anymore...

But  I did not know it would have been so hard to bake and post almost in the same time ! 

I'm learning.

Finally, Xmas is over. Don't get me wrong, I just love this period. But I always have the feeling to eat without stopping, for days !

Years ago, my parents lived in Clermont-Ferrand (center of France) and it was difficult for all the family (because we had to spend time with our family-in-law too) to be all together exactly for Christmas day.

So we took the habit to celebrate Xmas when we were together. That's all.

This year, my second sister had to spend some time with her husband's family who don't live in the same town and my youngest sister, being a policewoman, couldn't have holidays for Christmas's day.

So we celebrated Christmas on december 23th.

That's the reason why we began the festivities early ! 

My stomach just want to eat zucchini, now ! No more foie gras, or turkey or anything else with too much fat contents !

But I have to end with my Yole Lug. Maybe not the best in the world. But we like it, so ... :

Here what you'll need : 

For the cake : 

• 4 eggs
• 120 grammes of sugar
• 140 grammes of flour
• 1 pinch of salt

For the fixings and topping : 

• 250 grammes of dark chocolate
• 75 grammes of unsalted butter.

Your oven must be preheated at 180°C (350°F / Th6).

Step 1 : 

Separated yolk from white and whisk the yolk with sugar until it become yellow clear. 

Step 2 : 

Add a tablespoon of vanilla extract. Yes I know, I forget to say it before ... Chicken brain, I told you ! 

Step 3 : 

Whip up the eggs white with a little pinch of salt. 

Step 4 : 

Mix the flour and add gently the white to the mixture. Remember, to ease this step, pour one first large spoon of white and whisk it with energy. 

When it's done, your mixture will be easier to work. 

After this, you can stir gently the rest of the white. 

Step 5 : 

Spread the mixture on a hotplate covered by a greaseproof paper, giving it a regular rectangle form. 

In the oven for 12 minutes. 

Step 6 : 

Moisten a clean tea towel and turn out the cake on it. 

Step 7 :

Immediately, but softly, take off the greaseproof paper ! 

And immediately but taking care because, believe me ... IT BURNS ... roll the cake.

Let it cool this way. 

Step 8 : 

With a sharpened knife, cut the two extremities. 

Step 9 : 

Let melt the chocolate and the butter, 30 seconds by 30 seconds in the microwave...

and, unrolling the cold cake, spread the mixture generously in it. 

You can add coconut powder, for example, if you like. Or almonds. Or some strawberry / orange jam if you like the mix between those products.

Step 10 : 

Roll it again and with the rest of the chocolate, cover all the cake (even the extremities) with a spatula. Using a spatula will give the design of a a real log.

If not, take a fork and make some design all along the cake. 

Step 11 : 

Let it cold out of the fridge (ambient temperature) and decorate it as you want. 

That's ready ! 

Bon appétit ! 

Recapitulative : 

For the cake : 

• 4 eggs
• 120 grammes of sugar
• 140 grammes of flour
• 1 pinch of salt

For the fixings and topping : 

• 250 grammes of dark chocolate
• 75 grammes of unsalted butter.

Your oven must be preheated at 180°C (350°F / Th6).

Separated yolk from white and whisk the yolk with sugar until it become yellow clear. 

Add a tablespoon of vanilla extract. 

Whip up the eggs white with a little pinch of salt. 

Mix the flour and add gently the white to the mixture. 

Spread the mixture on a hotplate covered by a greaseproof paper, giving it a regular rectangle form. 

In the oven for 12 minutes. 

Moisten a clean tea towel and turn out the cake on it. 

Immediately, but softly, take off the greaseproof paper ! 

And immediately but taking care because, believe me ... IT BURNS ... roll the cake.

Let it cool this way. 

With a sharpened knife, cut the two extremities. 

Let melt the chocolate and the butter, 30 seconds by 30 seconds in the microwave and, unrolling the cold cake, spread the mixture generously in it. 

Roll it again and with the rest of the chocolate, cover all the cake (even the extremities) with a spatula. 

Let it cold out of the fridge (ambient temperature) and decorate it as you want.