You may have seen me post a few times about the wonderful Johns of Instow, and as it’s Christmas the lovely team have come up with a gluten free guest post!
They made the most amazing gluten free yule log and here I am sharing the recipe with you all! Make sure you head on over and check out their page – and if you’re in North Devon (or visiting) you need to pay them and their lovely shop/cafe a visit.
It honestly tastes amazing – and I should know, because I scoffed a huge slice!!
For the cake
- 100 g dark chocolate
- 150 ml milk
- 1 tbs gluten-free plain flour, sifted
- 5 eggs, separated
- 140 g caster sugar
For the filling and icing
- 200 g chestnut purée
- 4 tbs icing sugar, sifted + extra for dusting
- 300 ml double cream
- 200 g dark chocolate, melted & cooled
- Pre-heat the oven to 180°C/350°F/gas mark 4. For the cake, melt the chocolate in a saucepan with the milk, then once the chocolate is melted, add the flour & whisk until the mixture becomes a smooth paste.
- Put the egg yolks & caster sugar in a mixing bowl & whisk together using a mixer or whisk,
- Whisk in the chocolate paste.
- Put the egg whites in a clean, dry bowl & whisk until they form stiff peaks, then fold them into the chocolate mixture.
- Spoon the mixture into the prepared tin using a spatula. Bake for 15–20 minutes until the cake springs back when pressed lightly with your fingertips.
- Remove the cake from the oven & leave for a few minutes.
- Put a sheet of baking parchment on a clean work surface. Invert the cake on to the parchment, cover with a clean damp kitchen towel & leave to cool for 10 minutes. Remove the kitchen towel & lining parchment.
- Roll up the cake from the short end, using the baking parchment to help you & leave to cool completely.
- For the filling mix the chestnut purée & 2 tablespoons of the icing sugar together in a bowl until smooth. Add the cream & whisk to stiff peaks.
- Unroll the cake. Spread about ⅔ of the cream in an even layer over the whole sponge.Re-roll the cake up tightly from one of the short ends & place on a serving plate. Cut off one end of the cake at a diagonal angle & place it to the side to make a branch.
- For the icing, stir ½ the cooled melted chocolate into the remaining chestnut cream & add the remaining icing sugar. Whisk until the icing holds stiff peaks. Spread over the whole cake but leave the ends un-iced.
- Spread the rest of the cooled melted chocolate out thinly on a silicon mat & allow to set.
- Once set, break the chocolate into thin shards. Decorate the log with the shards of chocolate & dust with icing sugar
- Chill for 3 hours in the fridge before serving. Best eaten immediately or refrigerate for up to 2 days.
Adapted from Gluten Free Christmas by Hannah Miles (Ryland Peters & Small)
This recipe is taken from Gluten Free Christmas by Hannah Miles (Ryland Peters & Small)
For more awesome recipes, check out the Johns of Instow blog here.