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Gluten Free Yule Log

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!
4.60 from 5 votes
Prep Time20 mins
Cook Time30 mins
Decorating20 mins
Total Time1 hr 10 mins
Servings 8
Author Vicki Montague, the Free From Fairy

Ingredients
 
 

For The Mary Berry Cake

  • 175 g Dark Chocolate - min. 70%, finely chopped
  • 6 Eggs - separated
  • 175 g Sugar - preferably caster but granulated is fine
  • 2 tbsp Cocoa Powder

To Decorate

  • 100 g Dark Chocolate - min. 70%, melted
  • 150 g Milk chocolate - melted
  • 100 g Double Cream
  • 100 g Icing 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.

Nutrition (Approx)

Calories: 577kcal | Carbohydrates: 54g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 85mg | Potassium: 379mg | Fiber: 4g | Sugar: 44g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 5mg