Nutrition Facts
6 servings
6
Gluten-Free Yule Log Recipe
Fruity, praline, or chocolatey, rolled, iced, or in dessert style, the Christmas log is THE dessert of the end of the year. It is unthinkable to consider a festive meal without the traditional Christmas log. To celebrate this holiday properly, there is a gluten-free chocolate log recipe that will enchant and delight the taste buds of the whole family! Get to your kitchens!
For the rolled cake
4 Egg
60 flour Mix C Pastry Schär
90 Powdered sugar
20 Cocoa
1 Vanilla sugar
Chocolate whipped ganache
375 Light cream
20 Acacia honey
120 Dark chocolate
Directions
1
Prepare the ganache. Melt the chocolate.
2
Heat half of the cream with the honey. Pour it over the chocolate and incorporate it. Add the rest of the cold cream and mix. Refrigerate for at least 4 hours. Whip the cream.
3
Prepare the roll. Separate the egg whites from the yolks.
4
Pour the egg yolks into a mixing bowl, add the sugar and whisk until you achieve a frothy mixture. Sift the flour and cocoa over the mixing bowl and gently fold them in.
5
Whip the egg whites until stiff peaks form, then gently fold them into the batter.
6
Roll out the dough on a baking sheet about 25cm by 40cm, covered with parchment paper.
7
Bake for about fifteen minutes, monitoring the cooking.
8
Lightly dampen a towel, spread it out, then turn the cake over onto it. Gently pull on the parchment paper to detach it. Roll the cake in the towel, unroll it, trim the edges by about 1cm, then place the sponge cake on a sheet of plastic wrap. Spread 2/3 of the ganache over the cake, then roll it up. Place it on a wire rack and cover it with the remaining ganache.
9
To finish, top with grated chocolate. Refrigerate for at least 4 hours before serving.
Ingredients
For the rolled cake
4 Egg
60 flour Mix C Pastry Schär
90 Powdered sugar
20 Cocoa
1 Vanilla sugar
Chocolate whipped ganache
375 Light cream
20 Acacia honey
120 Dark chocolate
Directions
Directions
1
Prepare the ganache. Melt the chocolate.
2
Heat half of the cream with the honey. Pour it over the chocolate and incorporate it. Add the rest of the cold cream and mix. Refrigerate for at least 4 hours. Whip the cream.
3
Prepare the roll. Separate the egg whites from the yolks.
4
Pour the egg yolks into a mixing bowl, add the sugar and whisk until you achieve a frothy mixture. Sift the flour and cocoa over the mixing bowl and gently fold them in.
5
Whip the egg whites until stiff peaks form, then gently fold them into the batter.
6
Roll out the dough on a baking sheet about 25cm by 40cm, covered with parchment paper.
7
Bake for about fifteen minutes, monitoring the cooking.
8
Lightly dampen a towel, spread it out, then turn the cake over onto it. Gently pull on the parchment paper to detach it. Roll the cake in the towel, unroll it, trim the edges by about 1cm, then place the sponge cake on a sheet of plastic wrap. Spread 2/3 of the ganache over the cake, then roll it up. Place it on a wire rack and cover it with the remaining ganache.
9
To finish, top with grated chocolate. Refrigerate for at least 4 hours before serving.
Notes
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TH 
EN