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 1/4 cup
Ingredients
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon almond extract
Preparation
Step 1
Cook sugar and 1/4 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
Step 2
Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.
