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Mary Berry's Bûche De Noël
Ingredients
  • subheading: For the roulade:
  • knob of butter, for greasing
  • 180g/6¼oz dark chocolate (about 40% cocoa solids), broken into pieces
  • 6 free-range eggs, separated
  • 175g/6oz caster sugar
  • 25g/1oz cocoa powder, sieved, plus extra to dust
  • 2 tbsp whisky
  • 150ml/5½oz double cream, whipped to soft peaks
  • subheading: For the ganache:
  • 300ml/½ pint double cream
  • 300g/10½oz dark chocolate, broken into pieces
  • subheading: To decorate:
  • icing sugar, to dust
  • holly sprig, to decorate
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  • Recipe tips How-to-videos
Steps
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