Buche de Noel with Sour Cherry Spread Filling

Chocolate and cherry are a timeless pairing, and Divina Sour Cherry Spread brings just the right balance of sweetness and tartness to this festive holiday yule log.

Recipe by Chef Za

INGREDIENTS

For the Cake

6 large eggs, yolks and whites separated
1/2 c all-purpose flour
1/4 c unsweetened cocoa powder
3/4 c white sugar, divided
Pinch of salt

For the Filling

2 tsp gelatin (optional)
2 tbsp water (optional, for gelatin)
1 1/4 c heavy cream
1/4 c powdered sugar
1 tsp pure vanilla extract
Pinch of salt
1/3 c Divina Sour Cherry Spread
1–2 tbsp water

For the Frosting

1/2 c butter (1 stick), room temperature
1 1/2 c powdered sugar
5 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
2–4 tbsp heavy cream

For Garnish

Cranberries
Rosemary sprigs
Powdered sugar
Chocolate shavings

INSTRUCTIONS

Make the Cake

1. Preheat the oven to 350°F and line a 15 x 10-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder and salt.
3. Using a stand mixer, beat the egg whites on medium-high speed until foamy and opaque. Gradually add 1/4 c sugar and continue beating until stiff peaks form. Set aside.
4. In a separate bowl, beat the egg yolks on medium-high speed until thick, about 3 minutes. Gradually add the remaining 1/2 c sugar and beat until pale yellow and fluffy.
5. Add the cocoa mixture to the yolks in two batches, mixing after each addition.
6. Gently fold the egg whites into the yolk mixture until just combined. A few streaks of egg white are okay.
7. Spray the parchment-lined pan with nonstick spray and spread the batter evenly in the pan.
8. Bake for 12–14 minutes, or until the cake springs back lightly when touched.
9. Let the cake cool in the pan for 5 minutes.
10. Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. Invert the cake onto the towel and carefully remove the parchment paper.
11. Starting from the short end, roll the cake into a log using the towel. Let cool completely, at least 2 hours.

Make the Filling

1. If using gelatin, place 2 tbsp water in a shallow bowl and sprinkle the gelatin over the top. Let sit for 5–10 minutes. Microwave for 10 seconds until liquefied.
2. Beat the heavy cream, powdered sugar, vanilla and salt until medium peaks form.
3. If using gelatin, pour it through a fine mesh sieve into the whipped cream while mixing. Continue whipping until stiff peaks form.
4. In a small bowl, microwave the Divina Sour Cherry Spread for 15–30 seconds. Stir in 1 tbsp water until thick but pourable.
5. Gently fold the Sour Cherry Spread into the whipped cream. Refrigerate until ready to use.

Make the Frosting

1. Beat the butter until smooth.
2. Add the powdered sugar and cocoa powder and beat on medium-high speed for 2 minutes.
3. Add the vanilla and 2 tbsp heavy cream. Add more cream as needed for consistency.
4. Continue beating for 4–5 minutes until light and fluffy.

Make the Sugared Cranberries

1. Wet your hands and rub the cranberries between them.
2. Toss the cranberries in sugar and set aside to dry for 10–15 minutes.

Assemble the Cake

1. Carefully unroll the cooled cake. Spread the filling evenly over the surface.
2. Roll the cake back into a log, using the towel to help create a tight roll. Place seam-side down and chill for at least 1 hour.
3. Cut a small piece from one end and position it against the side of the cake to resemble a log branch.
4. Frost the cake with the chocolate buttercream, leaving the cut ends exposed to show the swirl.
5. Use a fork or toothpick to create a bark-like texture in the frosting.
6. Garnish with sugared cranberries and rosemary sprigs, or finish with powdered sugar and chocolate shavings.