NUT AND GLUTEN FREE CHOCOLATE YULE LOG
29th November 2024
Category
Classical & MKD Recipes
Fat: 112.77g Protein: 36.39g CHO: 15.06g Kcal: 1,221 MKD 15.06g CHO TOTAL 2.50g CHO PER PORTION
Notes
Mo’s tip: For a simple yule log, I dusted the top with a little powdered sweetener and added decorations.
You could top it with whipped cream or butter cream if you need to get more fat in.
Carbs could be lowered by using cream rather than mascarpone.
It is quite a ‘heavy’ cake and does not rise much.
This will divide into 6 portions, each portion giving: 18.79g fat / 6.00 protein / 2.50g CHO
Ingredients
- 150g Eggs
- 25g Double cream
- 30g PANDA flour
- 20g Cocoa powder
- 200g Mascarpone – MORRISONS
- 40g GRANULAR sweetener of your choice (I used STEVIA),
- You will also need 75g of cold water, ½ teaspoon of gluten free baking powder, 1 teaspoon of vanilla extract and a prepared Swiss roll tin or silicone tray 29cm x 25cm.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4
- Reserve the mascarpone.
- Whisk together the eggs, double cream, water, sweetener and vanilla extract.
- Add the cocoa powder, whisking carefully until combined.
- Add the Panda flour, whisk until smooth, it needs to be a pouring consistency.
- Pour into the prepared tray and bake for approximately 10 minutes.
- Remove from the oven, leave it for 1 minute, then turn it out onto a sheet of baking parchment, roll it into a Swiss roll shape, the parchment will roll inside to stop the cake from sticking.
- When it is really cold, carefully unroll the cake, spread the mascarpone over the inside surface, then re-roll it carefully.
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CLICK HERE FOR DISCOUNTS.