Everything’s better with chocolate!
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.
My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.
Gluten-Free Chocolate Yule Log
Option 1: Topping Chocolate:
Option 2: Quicker Variation Topping Chocolate (no need to chill first):
white chocolate to garnish for snow.
1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap. Melt chocolate and water together in microwave and stir until smooth. Leave to cool.
2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up. Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.
3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.
4. Whisk in cooled chocolate mix.
5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.
6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.
7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12×16, then cook for 15-18 minutes.
8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.
9. Leave to cool for about 20 minutes then unroll. It will probably be cracked.
1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.
2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.
3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect. Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate. Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices. It is too soft to cut in thin slices.
Chocolate Topping 1
Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth. Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.
Chocolate Topping 2
This is great for when you want a dessert or topping in a hurry, and have the ingredients.
Heat chocolate and cream together and stir until smooth. Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake. Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.
Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.