DessertDecember-January 2012

Gluten-Free Yule Log

Makes 2 yule logs Serves 16

Yule Log

©Heinze, Winfried/StockFood/maxximages.com

The recipe for Elegant Chocolate Cake, including Coconut Cream Filling and Chocolate Coconut Milk Ganache, makes two Yule Logs. Prepare cake batter as instructed below and then follow directions to construct Yule Logs. If not served immediately, store Yule Logs in the refrigerator. Return to counter at least 30 minutes before serving.

1. Preheat oven to 350˚F. Line 2 jelly roll pans or rimmed cookie sheets (15×10×1 inches) with parchment paper. Grease parchment paper.

2. In a double boiler, melt chocolate. Remove from heat and let cool about 10 minutes.

3. Place eggs into the large bowl of a stand mixer with whisk attachment. Beat until light yellow, about 1 minute. Add sugar and beat until batter falls from a spoon in a heavy ribbon, about 5 to 7 minutes. (To replace eggs, see egg-free instructions on page 22.)

4. Add vanilla, oil and milk and mix on slow speed just until incorporated.

5. Fold in melted chocolate with a large spoon or rubber spatula just until mixed.

6. In another bowl, combine dry ingredients. Sprinkle over batter and fold in gently.

7. Pour batter into prepared jelly roll pans. Place in preheated oven and bake 10 to 15 minutes until center is set and springs back to touch. (Do not over-bake or cake will crumble when rolled.)

8. Immediately loosen each cake from edges of pan and turn each upside down onto a clean linen or cotton tea towel (not terry cloth) generously sprinkled with powdered sugar. Carefully remove parchment paper. Trim off stiff edges of cake, if necessary. While still warm, carefully roll cake with the towel so that cake always touches the towel as it rolls (never cake touching cake). Cool on wire rack.

9. When cool, gently unroll cakes and remove towels.

10. Prepare Chocolate Coconut Milk Ganache . Carefully spread ganache over the cakes, leaving a 1-inch margin on sides.

11. Prepare Coconut Cream Filling. Spread filling over ganache, leaving a 1-inch margin on sides.

12. Carefully re-roll the cakes, wiping away excess ganache and filling. Slice and serve. If desired, garnish with a sprig of artificial holly. (Note: Real holly berries are toxic.)

Each serving contains 484 calories, 25g total fat, 10g saturated fat, 0g trans fat, 54mg cholesterol, 207mg sodium, 68g carbohydrate, 3g fiber, 5g protein.

 


 

Cake

1 (6-ounce) package semisweet chocolate, chopped, melted
4 large eggs
1¾ cups dark brown sugar
1 teaspoon pure vanilla extract
¾ cup neutral vegetable oil of choice
1 cup milk or dairy-free milk of choice
2½ cups Mary’s Gluten-Free Flour Blend or all-purpose flour blend of choice
1 teaspoon xanthan gum
1 tablespoon baking powder
½ teaspoon sea salt

1. Preheat oven to 350˚F. Lightly grease two 9-inch cake pans.

2. In a double boiler, melt chocolate. Remove from heat and let cool about 10 minutes.

3. Place eggs into the large bowl of a stand mixer with whisk attachment. Beat until light yellow, about 1 minute. Add sugar and beat until batter falls from a spoon in a heavy ribbon, about 5 to 7 minutes.

4. Add vanilla, oil and milk and mix on slow speed just until incorporated.

5. Fold in melted chocolate with a large spoon or rubber spatula just until mixed.

6. In another bowl, combine dry ingredients. Sprinkle over batter and fold in gently.

7. Pour batter into prepared cake pans. Place in preheated oven and bake 35 to 40 minutes or until center is set and springs back to touch.

8. To assemble cake, place one completely cooled layer on a cake plate. Place Coconut Cream Filling in the center of layer. Top with remaining cooled cake layer. Place cake in the freezer about 1 hour to chill.

9. Remove cake from freezer and frost with Chocolate Coconut Milk Ganache. Sprinkle top with powdered sugar, if desired. Store cake in the refrigerator. Return to counter at least 30 minutes before serving.

For Egg-Free Chocolate Cake, replace 2 eggs with Ener-G egg replacer (ener-g.com), following package directions. Replace 2 eggs with 2 tablespoons arrowroot. Mix together and add to sugar in Step 3.

Coconut Cream Filling

MAKES 1½ CUPS

2 tablespoons cold water
1 (¼-ounce) envelope
unflavored gelatin
1½ cups canned lite coconut milk, divided
¼ cup powdered sugar
½ teaspoon pure vanilla or coconut extract

1. In a small bowl, add cold water and sprinkle gelatin on top. Let sit to soften, about 10 minutes.

2. Heat ½ cup coconut milk in a small pan. Add to softened gelatin, mix and chill. Place remaining 1 cup coconut milk in the bowl of a heavy stand mixer or a metal mixing bowl. Place in freezer to stiffen, about 15 to 30 minutes.

3. Remove bowl and add sugar and extract. Using the whisk attachment or with a hand mixer, whisk until mixture forms soft peaks. Add gelatin mixture and whisk until peaks form again.

Chocolate Coconut Milk Ganache

MAKES 2 CUPS

¾ cup canned lite coconut milk
1 (12-ounce) package semisweet chocolate chips or chunks

1. Heat coconut milk in a small saucepan and bring to a boil. Pour over chocolate and stir until melted.

2. Whip mixture with an electric beater on high for 3 to 5 minutes until ganache is well aerated and thickens to a spreadable frosting.

Each serving of cake without frosting contains 259 calories, 5g total fat, 3g saturated fat, 0g trans fat, 54mg cholesterol, 135mg sodium, 51g carbohydrate, 1g fiber, 4g protein.
Each serving of cake with filling and frosting contains 484 calories, 25g total fat, 10g saturated fat, 0g trans fat, 54mg cholesterol, 207mg sodium, 68g carbohydrate, 3g fiber, 5g protein.

 


 

Mary’s All-Purpose Flour Blend

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

1. Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4 mg sodium, 127g carbohydrate, 4g fiber, 7g protein.

 

Comments (9)

Do NOT make this recipe!
I'm a very experienced baker and am able to follow directions well. Did everything exactly as listed and this was the worst cake I've ever made.

Cake: Dry, flavorless, gritty.
Filling: There HAS to be something missing from the filling ingredient list. Without the fat from full cream coconut milk, and no matter how long I whipped, the cream never set up at all. Remained a liquid mess. Even tried a redo with cream of tartar and egg whites to no effect. Complete fail. Flavor was off as well.
Ganache: No idea how this would have tasted as I didn't get this far. After pulling the cake out of the oven and dealing with the mess that was the filling- I ended up throwing the whole thing away and went to bed. Didn't bother wasting any more ingredients on this recipe.

Posted by: AlanaW | December 24, 2015 2:30 PM    Report this comment

The Coconut Cream Filling also does not work. It will not thicken up by following these directions. Both times I have had to re-heat on stovetop the full combined mixture (gelatin, milk, sugar, etc.) in step 3, then put in freezer for about 20 mins before whipping, in order to get proper texture. And then, it has a funny lemony taste. (Could that be from the gelatin?)
Instead, I recommend using Coconut Whipped Cream. Much simpler and tastier. See www.pastryaffair.com/blog/coconut-whipped-cream.html for guidance. I think the key, though, is chilling the can of coconut milk first so that the contents separate. I wonder how LW's recipe above would work if I used only the white "solid" portion and none of the "clear" liquid. I may try that, though measuring might be tricky, and I still worry about the taste...

Posted by: Suzbert | January 2, 2014 1:26 PM    Report this comment

I have made this twice. Both times the cake does not turn out looking chocolate, but rather tan and speckled with chocolate bits. It resembles banana bread batter, but a little darker. I melted the chocolate and let it cool for 10 mins (plus a few more). I made sure the other ingredients going into the batter (eggs & milk, esp.) were room temp before using them, so the chocolate wouldn't hit anything cold. But the chocolate somehow gets all grainy and/or toothpick like once I add it--hence the speckled look, rather than a full chocolate color. What do I need to do differently to make it look like the one in the picture?

Posted by: Suzbert | January 2, 2014 1:16 PM    Report this comment

I just double checked with our test kitchen director who said about this cake: "It is delicate, I rolled it using a clean dish towel. If the log is rolled while it is still warm, it will not break up. If it crumbles the cake is too dry or too cold. Over baking can dry it out also." Good luck

Posted by: LW Moderator | January 31, 2012 11:36 AM    Report this comment

We are so sorry you had trouble with this recipe, but can assure you the egg-free version was tested. All Living Without recipes that offer egg free or dairy free have been tested, sometimes by the original chef if he or she is noted for creating allergen free recipes, but most frequently in our test kitchen, which was set up specifically for this purpose. Our test kitchen director is a "home cook" with plenty of experience, but not a professionally trained cook or chef. She provides photos of the egg-free or dairy free version and does not hesitate to say "not recommended egg free. Again, sorry this didn't work out for you.

Posted by: LW Moderator | January 27, 2012 12:56 PM    Report this comment

I doubt the egg free version of the yule log was tested. I am a very experienced baker, followed the instructions for an egg free version EXACTLY. IT DOES NOT WORK. I am very familiar with the steps required to roll a log, following the instructions exactly and it just broke to pieces.
It is understood that not every recipe can be made successfully without eggs - but if an egg free version wasn't tested - please warn your readers.

Posted by: Leonie T | January 27, 2012 12:29 PM    Report this comment

I think this recipe was written wrong. I read it three times over and made it with my baker friend helping me. I couldn't get the coconut cream to thicken despite three attempts.

Posted by: Christina E | January 22, 2012 12:19 AM    Report this comment

To make this eggless just follow the tip under the cake recipe.

Posted by: Elgie | December 21, 2011 3:47 PM    Report this comment

Is it possible to make this eggless??

Posted by: Lori R | December 21, 2011 2:17 PM    Report this comment

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