Bûche de Noël (Yule log) recipe | delicious. magazine

Ingredients

• 60g butter, melted, plus extra for greasing
• 6 medium free-range eggs, plus 1 white
• 160g granulated sugar
• 145g plain flour
• 35g good-quality dark cocoa powder
• For the stock syrup
• 100g sugar
• 2 tbsp kirsch
• For the chestnut and cocoa creme
• 1 vanilla pod
• 250ml whole milk
• 60g caster sugar
• 5 medium free-range egg yolks
• 45g plain flour
• 25g dark cocoa powder
• 100g chestnut purée
• 250ml double cream
• To assemble
• Icing sugar to dust
• 250g natural (uncoloured) marzipan, plus extra to decorate
• 400g good-quality dark chocolate
• 1 tsp loose jasmine tea (optional)
• 1-2 pinches Cabernet wine powder (optional)
• 1 sheet edible gold leaf (optional)