The ONLY thing you need to make this Christmas
Okay, maybe not the only thing. You also must try my amazing chocolate florentines. Oh and people might me a little miffed if you forgot about the turkey. And the sprouts. But I just know you are going to love this, so please do give it a go!
I have been working on this for a few weeks and I’m so pleased I have it ready to share with you before Christmas. Trust me when I tell you that this is the one thing you really need to make this holiday!
I’ve had so many messages about my Yule Log that I posted this time last year, that I knew this year I wanted to experiment with different recipes and I’m pleased I did.
Without further ado, here is what you need to do:
- 6 eggs
- 80g ground almonds (almond flour)
- 50g coconut cream
- 1 tsp vanilla extract
- 3 tablespoons of coconut sugar
- 3 tablespoons of maple syrup
- 2 tablespoons of cacao powder
- About 400ml of whipped coconut cream (300ml before whipping), whipped cream (300ml before whipping ), or creme fraiche – whichever tickles your fancy
- ⅓ cup dairy free butter
- ¾ cup coconut milk (or almond milk)
- 2 cups dark chocolate, broken into chunks
- Preheat the oven to 180C
- Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper as this helps to fit the paper snugly into the corners of the tin.
- Now separate the eggs.
- Beat the egg whites together with the coconut sugar until it firm and fluffy and won’t fall out of the bowl when you tip it upside down. But stop beating before they get to meringue stage.
- I always do this in my Kenwood. My arms thank me for this. But feel free to use old fashioned elbow grease if you are feeling fit.
- In a separate bowl beat the egg yolks for a minute or so. I do do this part by hand and I feel very virtuous. After a minute of whisking the egg yolks should be thickened and pale yellow. Now add the coconut cream, maple syrup and vanilla.
- Give it a good stir, then bung in the ground almonds and cocoa powder and stir well
- Now you need to fold the two mixtures together. To do this, add a spoonful of the whipped egg whites to the chocolatey mix and stir well. This lightens the chocolate mixture and maxes it easier to fold the two together.
- Fold together. Gently. Use figure-of-eight motions with your spatula and try to keep as much of the air in the beaten egg whites as you can.
- When you can’t see any specks of egg whites, tip into the prepared tin and gently ensure it’s spread out to the corners.
- Bake for 15 minutes until the roulade has risen and the top feels firm-ish to touch.
- Leave to cool in the tin.
- Once cool, lay a piece of parchment paper on your worktop and sprinkle with icing sugar, of cocoa powder. Be generous with your sprinkling as this is what will stop the roulade from sticking, so it’s important.
- In one movement, tip the roulade out onto the waiting parchment paper. Peel off the old parchment paper. How many times can I say parchment paper??
- Now spread with your filling of choice, leaving a border of about 2cm/¾in all the way around the edges. The roulade MUST be cool before you do this, or whatever type of cream you are using will melt.
- Now make a cut along one of the long edges with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks, we are covering it in ganache so no need to panic. Cracking is part of the charm anyway!
Here I have to admit, I actually rolled mine up by rolling the other way along the shorter edge. Meaning I ended up with a fatter, but shorter roll. Hence why my log doesn’t look quite as elegant as yours is going to.
Ta dah. Take a moment to admire your work.
Now, cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch. Like this…
Top with the guilt free ganache. Run a fork through it to look like bark. Top with holly leaves and red currants.
Dust with icing sugar, or desiccated coconut to make the branch look like it has been kissed by a smattering of snow and voila.
Puddings don’t get more Christmassey than that!
Give it a go, and don’t forget to take a picture and tag me in it on Instagram, I love seeing your creations!!
To make the dairy-free ganache
Simply melt the dairy-free butter and whisk it into the nut milk. This gives you a ‘cream’.
Now bring to the boil. Just before it’s boiling, take it off the heat and pour over the chocolate pieces. Give it a good stir and watch as the chocolate melts. Now leave to cool. Once its cooled to room temperature, it will be perfect for spreading on your roulade / eating with a spoon.