Christopher Testani
Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.
Recipe information
Yield
Makes about ¼ cup
Ingredients
¼
cup sugar
2
tablespoons unsweetened cocoa powder
1
teaspoon almond extract
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Do Ahead: Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.