Best gluten-free yule log

Author Vicki Montague, the Free From Fairy


  • 100 g plain 70% chocolate, melted with
  • 150 g milk chocolate
  • 100 g double cream
  • 100 g icing sugar sifted


  1. Melt the chocolate
  2. Add the cream to the chocolate and stir till combined
  3. Add the icing sugar to the cream mix and beat till creamy
  4. Unroll the cooled cake and spread icing on it before rolling up again.
  5. Pipe the remaining icing onto the top to look like bark
  6. To serve sprinkle with icing sugar.