Gluten Free Christmas Log/Bûche de Noël au chocolat sans gluten

Christmas log

Just dropping a very quick easy recipe for Christmas chocolate log….

Christmas chocolate log

I was feeling especially lazy so used ready mixed gf flour for this one and the results were good.  Hope you all enjoy it as much as I did.  Must dash, my role of reluctant Christmas movie marathon viewer is in full swing🙂

Christmas chocolate log

  • 2 eggs
  • 50g/1 /2 cup caster sugar
  • 32.5g/ 1/4 cup of gluten free flour (I used Doves Farm plain flour with 4/8tsp baking powder)
  • 20 g/3 tbsps of cocoa powder
  • icing sugar (to decorate)

Ganache

  • 150ml/3/4 cup of double cream
  • 120g/4 oz of chocolate (40% cocoa solids)
  • 30g/1 oz of dark chocolate (70% cocoa solids)

Filling

  • 150ml/3 /4 cup of double cream (whipped)

Grease a 26cm x 16cm/10″ x 6″ swiss roll tin and line with baking paper. Mix the eggs and sugar until pale and frothy, then sift the cocoa powder and gluten free flour into the mixing bowl with the eggs and sugar.  Gently fold the flour and cocoa powder into the eggs and sugar, until the mixture is well blended.  Make sure you fold and don’t overmix or the air may disappear and the cake won’t rise.  Gently pour the mixture into the swiss roll tin, delicately pushing the mixture into the edges of the tin.  Bake at 200°C/400°F for about 10 minutes. When ready take out of the oven and leave to cool slightly.

Place a large piece of baking paper on to the worktop, dust with icing sugar then flip the cake on top of the icing sugar so it there is one piece on of baking paper on the bottom of the cake and another at the top.  Peel the baking paper stuck to the top off the cake. Be gentle.  Score the cake about 2.5cm lengthways to create a dent for you to start rolling.  Roll the baking paper with the cake, using the dent as a starting point, until completely rolled, then leave to one side.

While the cake is cooling, prepare the ganache by placing the chocolate, coarsely chopped into a saucepan with the cream and leaving to bubble, not boil, once the chocolate has melted, mix the cream and chocolate together until it is smooth and shiny.  Leave the ganache to cool down a little then put it in the fridge to thicken.

Unroll the cake, take out the baking paper and spread the whipped cream inside it to act as a glue that sticks it together, re-roll the cake, then put the cooled ganache in a piping bag with a star tip nozzle and pipe long lines along the side of the log to resemble branch lines, continue until all the log is covered, slice a thin strip off each end, then pipe chocolate swirls on the edges of the log.  Dust with icing sugar and serve!

Adapted from this recipe
 
 Gluten Free Chocolate log

Bûche de Noël au chocolat

  • 2 oeufs
  • 50g de sucre
  • 32.5g de farine sans gluten
  • 4/8 c à c de poudre à lever
  • 20g de cacao
  • sucre glace (pour décorer)

Pour la ganache

  • 150ml/15 cl de creme entière
  • 120g de chocolat (40% cacao) (haché à l’aide d’un couteau)
  • 30g de chocolat noir (70% cacao)(haché à l’aide d’un couteau)

Pour l’interieur 

  • 150ml/15 cl de creme entière (fouettée)

Beurrez une plaque à four de 26cm x 16cm/10″ x 6″ et recouvrez de papier sulfurisé. Dans un récipient, mélangez les oeufs et le sucre, jusqu’à ce que le mélange devient pale et mousseux.  Tamisez la farine et le cacao, puis incorporez délicatement au mélange sucre-oeufs jusqu’à ce a l’obtention d’une pâte homogène.  Etalez la pâte, doucement, sur la plaque préparée et enfournez pendant 10 minutes à 200°C/400°F puis laissez refroidir.

Démoulez le biscuit, puis, versez-le sur un rectangle de papier sulfurisé, saupoudrez de sucre glace et  décollez très délicatement le papier sulfurisé qui était dans la plaque àfour du biscuit.  Faites une incision de 2.5cm à la longueur du biscuit puis à l’aide du papier sulfurisé saupoudré, roulez le biscuit sur lui-même avec le papier sulfurisé dedans, puis laissez de côté.  Entretemps, commencez à préparer la ganache. Faites chauffer la crème jusqu’à ébullition, puis hors du feu, versez la crème sur le chocolat haché et mélangez pour obtenir une crème lisse. Gardez au frais si nécessaire pour s’épaissir un peu.

Tartinez le biscuit de crème entière fouettée et roulez-le dans le sens de la longueur.  Egalisez les extrémités.  Versez la ganache refroidie dans une poche à douille, puis couchez un gros cordon sur la longueur de la bûche, jusqu’à ce la bûche soit recouverte de chocolat.

Saupoudrez de sucre glace.

Adaptée de cette recette

3 thoughts on “Gluten Free Christmas Log/Bûche de Noël au chocolat sans gluten

  1. Would you please convert your recipes into cups and Tablespoons. I appreciate that you have to use your measurements but could you do this for your American followers
    of your site

    • Hey Donna

      I usually write the measurements as well as the cups/tablespoons in my recipes but sometimes I forget! You should find that most of the recipes on my blog have both measurements, if not, just let me know and I’ll update it. I’ll be making this again soon with Christmas round the corner so I’ll be sure to add the cups to the recipe. It was a HUGE hit last year for gluten lovers and gluten haters alike! Thanks for your comment

  2. Pingback: Flavoured Ghee-Roasted Potatoes/pommes de terre assaisonnées au four au beurre indien | The Curious Baker

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