Chocolate-Espresso Buche de Noel

Ingredients

For the Chocolate Sponge

• 3 tablespoons plus 2 teaspoons all-purpose flour
• 3 tablespoons plus 2 teaspoons almond flour/meal
• 2 tablespoons plus 1/2 teaspoon Dutch processed cocoa powder
• 1/2 cup whole eggs (about a little less than 3 eggs)
• 3 tablespoons plus 2 teaspoons egg yolks (about 3 yolks)
• 1/2 cup plus 1 tablespoon granulated sugar
• 1 tablespoon plus 2 1/2 teaspoons granulated sugar
• 1/4 cup plus 1 tablespoon egg whites (less than 3 whites)

For the Swiss Meringue Buttercream

• 4 egg whites
• 1 1/2 tablespoons instant espresso powder
• 1/2 cup sugar
• 1/2 cup (packed) dark brown sugar
• 3 sticks unsalted butter, slightly cool and cut into 1 tablespoon chances
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 ounces melted chocolate of your choice

For the Bark

• 4 ounces semi-sweet chocolate, melted

Preparation

Click here for preparation method.