This gluten free yule log is deviously chocolaty and scrumptious. This will truly ruly look right at home on your Christmas table.
Gluten Free Yule Log
Course: Gluten Free, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
5 Eggs-separated
1 cup Caster sugar
150 gram dark chocolate-melted
3 tbsp Cold water
250 gram Butter-softened
340 gram Icing sugar
4 tbsp Cocoa
0.5 tsp Vanilla extract
0.25 cup Warm water
Directions
- Make the roulade by beating together the egg yolks and sugar until pale and fluffy. Add the melted chocolate, water and vanilla and mix until well combined. In a separate bowl, beat the egg whites until stiff then gently fold into the chocolate mixture until combined.
- Spread into a lined roulade tin (or a large rectangular baking tray with sides at least 1 cm high) and bake at 180 degrees for 15 minutes.
- Remove from oven, cover with a damp cloth and allow to cool completely in the tin.
- To make the icing, beat all ingredients together. Spread out another piece of baking paper, lightly sprinkle with icing sugar and gently turn out the roulade, removing the piece of baking paper it was cooked with.
- Spread about 1/3 of the icing on top, then roll up, using the baking paper as a guide. Cut a piece, on an angle, about 1/3 of the way down the log and place on one side to form a branch.
- Coat with the remaining icing, lightly running a fork along the length to make it look rough like bark. Refrigerate until icing has set.
Notes
- suitable for freezing
- serve with brandy custard and cream
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