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Gluten Free Chocolate Yule Log
Serves – 1 – 12 depending on your generosity!
Time – Approx 1 hr
Yule log
6 eggs (separated)
150g caster sugar
50g cocoa powder
1 tsp vanilla extract
2 Tbsn icing sugar (to decorate)
Icing
250g icing sugar
225g soft butter
17g dark chocolate (melted and cooled)
1 tsp vanilla extract
1. Preheat the oven to 180 (no fan) 160°C (with fan)
2. In a large, clean bowl whisk the egg whites until thick and peaking, then, still whisking, sprinkle in 50g of the caster sugar and continue whisking until the whites are holding their peaks but not dry.
3. In another bowl, whisk the egg yolks and the remaining caster sugar until the mixture is moussy, pale and thick, about 4 minutes or so. Add the vanilla extract, sieve the cocoa powder over, then fold both in, and work it quite vigorously to incorporate all the ingredients.
4. Lighten the yolk mixture with a couple of dollops of the egg whites, folding them in robustly. Then add the remaining whites in thirds, folding them in carefully to avoid losing the air.
5. Line a Swiss roll tin with baking parchment, leaving a generous overhang at the ends and sides, and folding the parchment into the corners to help the paper stay anchored.
6. Pour in the cake mixture and bake in the oven for 20 minutes. Let the cake cool a little before turning it out onto another piece of baking parchment. You can dust this piece of parchment with a little icing sugar or cocoa powder, it may help with preventing the cake sticking, don’t worry too much though as the icing will cover any cracks or tears.
7. To make the icing, melt the chocolate – either in a heatproof bowl suspended over a pan of simmering water or, my preference, in a microwave following the manufacturer’s guidelines – and let it cool.
8. Put the icing sugar into a food processor and blitz to remove lumps, add the butter and process until smooth. Add the cooled, melted chocolate and the tablespoon of vanilla extract and pulse again to make a smooth icing. You can do this by hand, but it does mean you will have to sieve the sugar before creaming it with the butter and stirring in the chocolate and vanilla.
9. Sit the flat chocolate cake on a large piece of baking parchment. Spread some of the icing thinly over the sponge, going right out to the edges. Start rolling from the long side facing you, taking care to get a tight roll from the beginning, and roll up to the other side. Use the baking parchment to aide you in the roll.
10. Cut one or both ends slightly at a gentle angle, reserving the remnants, and place the Swiss roll on a board or long dish. The trimmed-off bits, are to make a branch or two; you get the effect by placing a piece of cake at an angle to look like a branch coming off the big log.
11. Spread the Yule log with the remaining icing, covering the cut-off ends as well as any branches. Create a wood-like texture by marking along the length of the log with a fork or skewer.
12. You don’t have to dust with icing sugar, but it adds a festive touch.
This can be made up to a week in advance and stored in an airtight container in the fridge. It even freezes very well, again in an airtight container.
Most importantly though, enjoy!!
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Cooked, filmed & produced: James Nugent
Edited: David Nugent
Youtube video by Coeliac Chef
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