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Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon almond extract
Cook sugar and ¼ cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
Do Ahead: Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.