Gluten-Free Yule Log

2
Prep time: 4 hrs 0 min
Cook time: 2 hrs 0 min
Calories: 484

This recipe was originally published in 2011.

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.

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


Assembling the Yule Log

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 below.)

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.
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.
Yields 16 servings

Ingredients

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

Directions

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

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

3Place 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.

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

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

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

7Pour 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.

8To 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.

9Remove 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.

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

Coconut Cream Filling


MAKES 1½ CUPS.

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.

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.

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