Unforgettable Buche de Noel: A Must-Try Holiday Treat

Preheat the Oven: Preheat your oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper. Grease the parchment paper lightly.

Prepare the Dry Ingredients: In a mixing bowl, sift together the all-purpose flour and cocoa powder. Set this aside.

Beat the Eggs: In a separate large mixing bowl, beat the eggs, granulated sugar, vanilla extract, and salt using an electric mixer until the mixture becomes pale, thick, and forms ribbons when you lift the beaters. This can take 5-7 minutes.

Add Dry Ingredients: Gently fold the dry ingredients (flour and cocoa) into the egg mixture, being careful not to deflate the batter. Fold just until combined.

Add Hot Water: Gently fold in the hot water until the batter is smooth.

Pour and Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for about 12-15 minutes or until the cake springs back when lightly touched.