Gluten-Free Yule Log (Buche de Noel)

Ingredients

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• 4 large eggs, at room temperature
• 0.67 cup granulated sugar Shop
• 0.33 cup unsweetened cocoa powder Shop
• 0.33 cup gluten-free all-purpose flour blend Shop
• 1 tsp gluten-free baking powder Shop
• 0.25 tsp salt
• 1 tsp pure vanilla extract Shop
• 1 cup heavy cream
• 2 tbsp powdered sugar Shop
• 0.5 tsp pure vanilla extract Shop
• 6 oz dark chocolate, chopped Shop
• 0.5 cup heavy cream

Instructions

1. 1 Heat the oven to 350F (175C). Line a 10x15-inch jelly roll pan with parchment paper, leaving overhang on the short ends.
2. 2 Beat the eggs and granulated sugar with a mixer on high until very thick, pale, and tripled in volume, about 5 minutes. This foam is what gives the sponge its lift.
3. 3 Sift the cocoa powder, gluten-free flour blend, baking powder, and salt over the egg foam. Add the vanilla and fold gently with a spatula until just combined - stop as soon as no dry streaks remain.
4. 4 Spread the batter evenly in the prepared pan and bake 10 to 12 minutes, until the top springs back when lightly touched.
5. 5 While the cake bakes, lay a clean kitchen towel on the counter and dust it with cocoa powder. Turn the hot cake out onto the towel, peel off the parchment, and roll the cake up in the towel starting from a short end. Cool completely in the towel, about 1 hour. Rolling while warm trains the sponge to curl without cracking.
6. 6 Whip 1 cup heavy cream with the powdered sugar and 1/2 teaspoon vanilla to soft peaks. Carefully unroll the cooled cake, spread the whipped cream evenly, and re-roll without the towel. Chill 30 minutes to firm up.
7. 7 Make the ganache: heat 1/2 cup heavy cream until steaming, pour over the chopped dark chocolate, rest 2 minutes, then stir until smooth. Let it cool until spreadable but not stiff.
8. 8 Spread the ganache over the chilled log. Drag the tines of a fork lengthwise through the ganache for a bark texture. Chill until set, at least 30 minutes. Dust lightly with powdered sugar before serving, if you like the snowy look.

Nutrition (per serving)

Tips & Notes

• Roll the sponge while it is warm - a cooled sponge cracks instead of curling.
• Dust the towel with cocoa, not flour, so the outside of the log stays dark.
• Chill the filled log before the ganache goes on, or the warm ganache will slide right off.

Common questions