Add a French moment to your Christmas with this glamorous take on the classic French Christmas cake 'La Buche De Noel'. Featuring layered Bonne Maman Madeleines soaked in rum with a touch of chocolate mousse and chestnut cream, you'll be guaranteed to impress friends and families this festive season.

Bonne Maman Madeleine Christmas Cake

Bonne Maman Madeleine Christmas Cake

Serves: 8

Preparation time: 25 minutes, then set overnight

Decoration time: 10 minutes


  • 400g dark chocolate, chopped
  • 400ml whipped cream
  • 20 Bonne Maman Madeleines
  • 5 tbsp dark rum
  • 5 tbsp water
  • 200g of sweet chestnut cream
  • 1tsp ground ginger
  • 1tsp mix spices
  • 100g icing sugar


  1. Line a 20cm long loaf tin with baking paper and keep aside
  2. Melt the dark chocolate in a bowl over a pan of simmering water
  3. Add 8tsp of water to the chocolate, mix until smooth and glossy, add the spices and leave to cool
  4. Whip the cream to a soft peak, and gently fold into the chocolate mixture and keep aside
  5. Take 3 Bonne Maman Madeleines, slice them horizontally and cover the bottom of the tin
  6. Mix 7 tsp of water with the rum, then using a pastry brush soak the Madeleines slices
  7. Cover with a layer of the chocolate mix, then cover with 5 more horizontally sliced Madeleines
  8. Spoon the chestnut cream evenly on the top, and then cover with the rest of the chocolate mix
  9. Place another layer of 5 sliced Madeleines on top, press well and place in the fridge overnight to set
  10. Turn the log on a serving plate and add a light dusting of icing sugar to the dipped Madeleines.

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