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Buche De Noel

From: Diamond Nuts

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  • 1 cup Diamond Walnuts, ground
  • ¼ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 5 eggs, separated
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • cup granulated sugar
  • ½ teaspoon vanilla
  • Powdered sugar
  • Whipped cream
  • Cocoa Glaze (recipe follows)
  • Diamond Harvest Reserve Walnut Halves, for garnish


In a small bowl, combine walnuts, flour and cocoa; set aside. In a large bowl, beat egg white, salt, and cream of tartar until barely stiff; gradually beat in cup of the sugar. In a small bowl, beat yolks, remaining cup of the sugar and the vanilla until thick. Gently fold into whites. Fold in walnut mixture. Line 15x10x1-inch pan with greased waxed paper. Pour batter into pan.

Bake in preheated 350 oven for 20 minutes or until top springs back when lightly touched. Turn out onto cloth sprinkled thickly with powdered sugar. Roll up cake loosely in cloth starting at a 10-inch side. When completely cool, unroll; spread with whipped cream and reroll. Glaze with Cocoa Glaze. Garnish with walnut halves.

Cocoa Glaze: In a small bowl, mix 2 teaspoons each of unsweetened cocoa and melted butter, and 1 teaspoons of boiling water. Stir in 1 tablespoon of light corn syrup and cup of sifted powdered sugar.

This new version of a French Yule log will delight your holiday guests.

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