My easy Gluten Free Yule Log recipe starts with a naturally gluten free sponge from Mary Berry which is filled with my own delicious chocolate ganache. This is the perfect gluten free chocolate log recipe for Christmas!
175gSugar - preferably caster but granulated is fine
2tbspCocoa Powder
To Decorate
100gDark Chocolate - min. 70%, melted
150gMilk chocolate - melted
100gDouble Cream
100gIcing Sugar - sifted
Cake Topper Decorations - optional
Instructions
Make the Sponge
Preheat the oven to 180c | 160c fan | Gas 4
Grease a swiss roll tin (33cm x 23cm) and line with parchment paper
Melt the dark chocolate over a pan of hot water or in the microwave (stir every 30 seconds to make sure it doesn't burn). Set aside to cool a little
Whisk the egg whites to stiff peak stage. Set aside
In another bowl, whisk the egg yolks with the sugar. Whisk until the mixture is light and creamy
Stir the sweet egg yolks into the cooled melted chocolate.
Fold the whisked egg whites into the chocolate mix. Start with one large spoonful and then add the remainder. Use a large metal spoon and fold in gently so you don't lose the air in the mix.
Sift in the cocoa powder and carefully mix in.
Pour the cake batter into the prepared tin and bake for 20-25 minutes. The top should feel firm and have a slightly crispy layer on top.
Prepare the Sponge
Once cool enough to handle, turn the sponge out onto a clean tea towel. Roll the sponge up in the towel and leave to cool. It will likely crack a bit - this is fine.
Decorate the Cake
Melt the dark and milk chocolates, either in a bowl above a pan of boiling water or in a microwave. If the latter make sure you stir the chocolate every 30 seconds to prevent it burning
Add the cream to the chocolate and stir till combined
Add the icing sugar to the cream mix and beat till creamy
Unroll the cooled cake and spread about 1/3 of the icing on it before rolling up again (without the tea towel)
Cut 1/3 of the roll off at an angle. Position the short piece against the longer piece to make the branch of the log
Pipe the remaining icing onto the top and sides and spread it to look like bark
To serve sprinkle with icing sugar and add any other decorations.