A naturally gluten free Christmas yule log filled with chestnut puree and coconut cream. Inspired by the French Bouche-de-Noel
Ingredients
Log:
6 free-range organic eggs, separated
1.5 tsp vanilla extract
150g honey
60g unsweetened 100% cocoa powder
Filling:
200g chestnut puree (I used Merchant Gourmet)
50g honey
2 tablespoon of coconut cream
1 tablespoon of unsweetened cocoa powder
+ cocoa powder to dust the top
Instructions
Pre-heat oven to 160ºC (fan), and prepare the Swiss roll tin (20cm x 30cm)* by lining with baking parchment.
With an electric whisk, whisk the egg yolks with the vanilla extract and the honey until pale and creamy.
In a separate bowl, with clean beaters, whisk the egg whites until still peaks form.
Sieve the cocoa powder into the yolks, fold in. Then fold in the egg whites in too until entirely combined.
Pour evenly into tin, and bake for 20 minutes.
Remove from oven cover with non-stick baking parchment and a damp tea-towel and leave to cool entirely before touching.
Meanwhile make up the filling: Beat together the chestnut puree, CO YO, honey, then stir in the cocoa powder. The cocoa powder will act as a thickener to the mix.
When the sponge is cooled you're ready to roll! Place a board over the tea-towel and pick up the Swiss roll tin flipping it over, lift off the tin and peel back the baking parchment. Trim any ugly ends off the sponge. Take the filling and spread all over the sponge. Starting at the shorter end of the rectangle, roll up the sponge using the under parchment and tea towel to assist with the rolling. Sprinkle with cocoa powder, and garnish with stolen holly from a garden down the street to finish.
Notes
The sponge recipe made more than enough to fill the recommended swiss roll tin size, so I used the extras to make a second thinner roulade which I sliced into mini rolls - go on get creative (or use a bigger tin).
Recipe by Ceri Jones Chef at https://cerijoneschef.com/gluten-free-chocolate-yule-log/