A naturally gluten-free Christmas yule log filled with chestnut puree and coconut cream. Inspired by the French Bouche-de-Noel
In my family growing up we had a number of essential desserts at Christmas time. My older sister, having a slight obsession with sultanas, always opted for traditional Christmas pudding and Christmas cake. Where as me and my younger brother went for the slightly more chocolatey options – Mum’s special chocolate sponge with snowy meringue icing and a squidy ganache chocolate log. Hero Mum never failed to let us down and all four desserts (as well as home-made mince pies of course) were provided for the festive period. It took us all holidays and then some to get through all that indulgence, one year I remember having Christmas cake left in February.
I have been researching a number of Christmas dessert recipes over the last few weeks since I have volunteered to make a pud this year. Reminiscing on the squidgy ganache Yule log of yore I decided to give that a go. On this occasion I didn’t go the full hog and include a ganache icing but instead chose a less gluttonous dusting of cocoa powder. Alternatively another option for a topping would be to drizzle with melted dark chocolate.
I can hardly believe that this easy recipe is gluten-free, contains no flour (or flour substitute) or dairy. The sponge was springy and incredibly easy to work with, not to mention tasty. I was lucky and mine rolled up neatly without cracking first time. All those hours of obsessively watching the Great British Bake must have finally paid off.
- 6 free-range organic eggs, separated
- 1.5 tsp vanilla extract
- 150g honey
- 60g unsweetened 100% cocoa powder
- 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
- 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.
Wow! How amazing of your mum – five home-made desserts?! That IS heroic!
This looks amazing Ceri, You nailed it on the first trial 🙂
Thanks Vickii – you making a Christmas dessert this year??
Absolutely delicious- I can vouch for this one!
Thank you for being my eating-guinea pig! Glad you liked it x
This looks terrific! I am a big fan of puréed chestnuts in winter puddings & this is a lovely festive recipe. Enjoy your first Christmad in your own flat. Cute little tree!
Thanks Kellie and also for Re-tweeting the recipe – seems chestnut puree has quite a few fans!
This looks brilliant and I love the chestnut filling, very seasonal. I’m running a Yule log challenge on my blog this month and it would be great if you wanted to link up this post.
I understand what you mean about having a practice run, I’m hoping to have a go this weekend.
Challenge is here:
http://bluekitchenbakes.blogspot.co.uk/2012/12/classic-french-challenge-december.html
Thanks Jen, glad you like the recipe and the idea of a Chestnut filling! I will definitely link up to your post – thanks for the tip off, and good luck with your practice weekend!
Thanks for entering the challenge! Can I ask you to please include a back link to my blog and the challenge logo somewhere in this post. Thanks again 🙂
Done!
I’m going to try this on Christmas day! Bookmarked 🙂
Cool – good luck with the rolling!
Thanks for this suitably festive entry Ceri and I too am a BIG lover of puréed chestnuts, and often use them in baking and cooking, a wonderful wonderful entry! Merry Christmas Ceri! Karen 🙂
Thank you Karen. I made the log again yesterday and am wondering what to do with the leftover chestnut purée – so I’ll see what I can find on your blog for another festive recipe! Happy Christmas to you too! 🙂
Hi, I discovered your site yesterday and it has been very inspiring. Just made the chocolate log. I made only 1/2 the quantity as this is meant to be a trial run. It worked out very well, even though the roll stuck a little to the paper (I used foil as I did not have baking paper and possibly not enough fat) but that was still ok and by the time it was rolled, I could not see the few irregularities. The filling is lovely, I added a little more chestnut puree. As I used creamed coconut it seems a little dry so I added a 4 tsp of strong filter coffee and that is really nice! Thank you. It is the first time I do a chocolate log – interesting for a French person to use an English recipe to do so:-).
Hello! I’m thrilled to hear you have made my chocolate log and it was a success. Especially that you made some changes and they were successful too. I think putting coffee in the filling is an inspired idea! Have a wonderful Christmas! THank you for using MY recipe!!
This is my 3rd year in a row making this. My daughter and I started on GAPS/Paleo diet over 3 years ago when she was 7. We didn’t have cacao for the first year of the GAPS Diet. By the 2nd year, when she was 8, we were ready for an occasional cacao treat. My daughter is now 10 and she has been reminding me for several weeks not to forget to make the yule log this year. The modification we have made is using the next larger size of baking pan. Another modification is with the filling; we use a coconut mana icing inside along with a layer of home made jam. We also top the yule log with a chocolate ganache. Recipe has worked like a dream and has become our New Year’s Eve tradition. I have this year’s yule log cooling as I type. Thanks for sharing this wonderful recipe!!!
Hi Nancy, thanks so much for stopping by to let me know you have been enjoying the recipe – such wonderful news and I love the ideas and flavours you have created with your adaptations. Jam and coconut manna sounds just about perfect. I do hope you get to enjoy this for years to come! Happy new year 🙂
Hi Ceri, it has been a few years since I made the recipe and thinking of making it again. With more vegan friends around, I was going to use maple syrup instead of honey….I assume it should be the same but they are not quite the same product, I was wondering whether I should be aware of changing this ingredient?
Best
Francoise
Hi Francoise, I’m so sorry I have only just seen this so I hope it is not too late. The recipe has eggs, and I’m not sure if it will work without them so that might make it difficult for vegan! Maple syrup and honey usually work well as substitutions for each other. Maple syrup is usually a bit thinner than honey, but as a straight swap weight for weight it should be OK. If in doubt use 10% less. Happy Christmas!