Buche de Noel

A classic Christmas table beauty is the Buche de Noel. This one is made with a delicious gingerbread twist by adding Foodin Gingerbread-flavored raw chocolate spread inside the cake. The frosting is a lovely ganache made from Foodin coconut milk and raw chocolate.

INGREDIENTS

1 dl potato starch

3 tbsp Foodin cacao powder

1 tsp Foodin cardamom

½ tsp Foodin vanilla powder

1,5 tsp baking powder

¼ tsp salt

4 eggs

2 dl Foodin coconut sugar + about 2 tbsp

2 jars Foodin Pipariherkkuisa

Frosting

1,5 dl Foodin coconut milk

160 g (4 bars) Foodin raw chocolate such as 2 bars Coconut Milk and 2 bars Chai Orange

30 g butter

For serving

Whipped cream sweeteend with coconut sugar and vanilla powder and Foodin Chai Orange Almonds and Cashews

RECIPE

Preheat the oven to 200 C and line a baking sheet with parchment paper.

Mix together the dry ingredients. In another bowl, with an electric mixer, whisk the eggs and sugar. Add the dry ingredients into the egg-sugar mixture. Pour the batter into the parchment paper and bake in the oven for 6 minutes. Flip over the sheet into another sheet sprinkled with coconut sugar. Let the cake cool down.

Spread 2 jars softened in the microwave on top of the sheet cake. Roll the cake with the help of parchment paper, wrap the parchment around the cake and let set in the refrigerator overnight.

For the ganache, warm coconut milk in a pan for a few minutes. Take the pan off the heat and mix in the Foodin raw chocolate bars and butter. Let the ganache solidify in the refrigerator for about an hour. Cut the ends of the cake and place them on each side of the trunk. Spread the ganache evenly on top of the cake and decorate with powdered sugar and berries. Store the cake in the refrigerator and take it out a couple of hours before serving. Whipped cream is an excellent addition to the chocolatey cake.