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Le Chaudron recipe
Bûche chocolat-noisette sans sucre
Sugar-free chocolate-hazelnut yule log
⏱ 50 minServes 6Medium255 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
150 g (5 oz)85% dark chocolate
200 g (7 oz)mascarpone
4eggs
80 g (3 oz)ground hazelnuts
4 tbspsweetenererythritol or stevia
60 g (2 oz)almond flour
1 pinchsalt
- 150 g (5 oz) 85% dark chocolate
- 200 g (7 oz) mascarpone
- 4 eggs
- 80 g (3 oz) ground hazelnuts
- 4 tbsp sweetener erythritol or stevia
- 60 g (2 oz) almond flour
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and whisk the egg yolks with the sweetener until pale and thick.
- Stir in the almond flour, hazelnut flour and salt, then gently fold in the stiffly beaten egg whites.
- Spread the batter on the parchment-lined pan and bake 12 min until soft and golden.
- Melt the chocolate over a water bath and mix with the mascarpone into a smooth ganache.
- Spread the ganache over the slightly cooled sponge and roll it up carefully into a log.
- Chill at least 3 hours, trim the ends and serve in generous slices.
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