Naturally Gluten-Free Desserts
CHOCOLATE YULE
LOG
Bûche de Noël
Makes 12 servings
INGREDIENTS
Cake
1/3 Cup
Unsweetened Cocoa Powder
¼ Tsp Cream of
Tartar
1/8 Tsp Salt
6 Large Eggs, separated
¾ Cup Sugar, split
Confectioners’
Sugar
Nut Butter Cream
8 Tbls unsalted
butter, softened
8 Tbls Nut Butter,
hazelnut or pecan
1 Tbl Greek Vanilla
Yogurt
1 Tbl Dark Rum
Chocolate Frosting
2 Tbls butter,
softened
2 Tbls Nut Butter,
hazelnut or pecan
1 Cup Semi-Sweet Chocolate
Chips, melted
DIRECTIONS
Heat the oven to
375° F
Jelly Roll pan or
rimmed Baking Sheet lined with parchment paper
Cake
Combine the
cocoa, potato starch and salt and set aside. Using an electric mixer, whip the
egg whites until they form soft peaks from a raised beater. Gradually add ¼ cup
of the sugar, and beat until stiff peaks form. Without delay, quickly beat the
egg yolks and remaining ½ cup of sugar in a separate bowl until thick and pale.
Add the vanilla, and beat in the cocoa mixture.
Fold into the whites, and spread the batter evenly in the pan.
Bake for 12 to 15
minutes, or until the cake springs back to a light finger touch or just starts
to color and shrinks a little from the edges of the pan. Be careful not to over
bake, or it won’t roll.
Dust the cake
with a layer of confectioners’ sugar. Run a knife blade around the edges. Cover
with a clean cotton (not terrycloth) dishtowel. Reverse the pan onto the countertop and lift
off the pan so the cake is resting on top of the towel. Gently peel off the parchment paper, and if
the edges look a bit too crispy trim off the crisp edges to promote rolling
nicely. Starting at one of the short
sides, roll the cake up WITH the towel and set aside to cool for 20 minutes.
Filling
Beat the butter
until creamy, beat in the nut butter, yogurt and rum. Refrigerate to chill
slightly.
Frosting
Beat the butter
until creamy, and then beat in the nut butter and melted chocolate. Do not
chill.
Assembly
Unroll the cake back
onto the parchment paper, pulling the towel away at the same time. Spread with the nut filling almost to the
edges, and roll up again. Try to keep the roll tight without sacrificing the
filling and DO NOT include the parchment paper. Using the parchment as a sling,
place the cake on a flat plate, seam side down, and freeze for 15 minutes, this
will make the cake easier to handle.
Line the outside
edges of the serving platter with two narrow sheets of parchment paper, these
get removed later. Place the cake in the center with the parchment paper just
under the edges of the cake. Cover lightly with plastic wrap and refrigerate
for at least two and up to 24 hours.
Spread a thin
layer of the frosting over the cake and freeze for 15 minutes. This is the crumb coat. Once chilled spread
the remaining chocolate frosting over the cake, and create a tree bark effect
by running the tines of a fork over the surface. Freeze the cake for 20
minutes.
NOTE: Don’t frost
the ends if you want to show off the ‘tree rings’ inside.
Before serving,
dust with a little confectioners’ sugar to mimic snow. Pull the paper away from
each side of the log, and decorate with tiny sprigs of fresh fir.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com