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Chocolate Log

Gluten Free recipe

Chocolate lovers rejoice! This festive gluten free roulade is crammed with dark chocolate and chantilly cream!




Chocolate Log
Preparation Time 30 minutes Cooking Time 12 minutes
Preparation Time Cooking Time



Oven Temperature 180°C/170°C Fan/350°F/Gas Mark 4 Serving - Portion Serves 10
Oven Temp Servings / Makes

You Will Need

Ingredients

Gluten Free Roulade:
4 Large eggs (separated)
110g/4oz Caster sugar
65g/ 2½oz Glutafin Gluten Free Select Multipurpose White Mix
1 x 5ml tsp Gluten Free baking powder**
40g/1½oz Cocoa powder (sieved)
1 x 5ml tsp Xanthan gum

Gluten Free Chocolate Ganache:
275g/10oz 70% Cocoa solids dark chocolate (broken into small pieces)**
300ml/ ½ pint Double cream
150g/5oz Caster sugar
1 x 5ml tsp Natural extract of vanilla

Gluten Free Chantilly Cream:
300ml/ ½ pint Double cream
75g/3oz Icing sugar (sieved)
1 x 15ml tbsp Brandy (optional)

Gluten Free Spread:
50g/2oz Apricot Jam** (warmed and sieved)

** = Check your Coeliac UK Directory for suitable Gluten Free brands.

 

Method

1. Melt Gluten Free Chocolate Ganache ingredients in a bowl over gently simmering water and stir until melted into a smooth dark icing. Cool and chill to a spreadable consistency.

2. Meanwhile, prepare the roulade. Whisk egg whites until meringue-stiff. Set aside. Whisk the egg yolks and sugar together for a full 2 minutes until thickened. Very gently fold in the whisked egg white and combined dry ingredients using a large metal spoon.

3. Spoon into a shallow baking tray measuring 38cm x 25cm (15 x 10”) lined with baking parchment paper. Tilt the tray back and forth and allow the mixture to slowly and evenly spread into all four corners. Cook until the mixture has risen and is just firm to the touch.

4. Turn out onto a sheet of baking parchment paper. Peel away lining paper. Trim edges and make a 2cm horizontal cut on each side of the baking parchment paper and roll roulade up from the bottom edge to form a Swiss roll shape. Leave to cool.

5. Gently unroll cooled roulade and spread with half the chocolate ganache. Whisk Chantilly Cream ingredients together until just thick and spread over the ganache. Roll roulade again. Brush with the sieved jam and spread with remaining ganache. Run a fork along the surface to give a log appearance.

6. Decorate with a sprig of holly and dust with sieved icing sugar just before serving.




Important Information

Gluten Free Wheat Free Option: 65g Glutafin Gluten Free Wheat Free Multipurpose White Mix.
 



Top Tip

To Freeze: Open freeze until firm and then wrap in a large freezer bag and freeze for up to a month. Defrost for 2 hours in a cool place before serving.



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Recent Comments (2)


Paul Hamilton 12th January 2013 Made this over Christmas and it turned out exactly as the recipe stated and was delicious! 5 stars!

Paul Hamilton 12th January 2013 Made this over Christmas and it turned out exactly as the recipe stated and was delicious! 5 stars!

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