I love food! Not just eating it, but creating it. What beats an afternoon in the kitchen, making a mess as well as scrumptious treats? But when a friend had to alter her diet due to food intolerances I realised not everyone can carelessly indulge. So I set out to make a cake she could eat, and when I achieved a flourless, vegan chocolate cake that tasted pretty good I wondered what else was possible. And so my journey begins into a world of baking where there is always something missing...
Sunday, 22 December 2013
Chestnut and Mascarpone Yule Log
time for some more Christmas baking fun and as the big day gets ever closer
overindulgence now rules! The yule log or Bûche de Noël is a traditional
Christmas desert but not something that has ever been a major part of our
celebrations (we are much more of a Christmas pudding family!). And I had never
attempted to make a yule log…until now that is, and after reading a few tips from The Guardian website I came up with a pretty delicious treat. And the great thing about the light
and airy sponge that makes the base of the yule log is that it is often
naturally gluten free and many recipes contain absolutely no flour but are just
lots of whipped up eggs and cocoa powder, so a perfect gluten free addition to
the Christmas dinner table, and not as tricky to make as you may think!!
large eggs, separated 150g caster
sugar 60g cocoa powder
jar of chestnut jam (you can make your own by checking out this recipe)
frozen cherries (or other red berries as preferred)
the oven to 180°C. Line a swiss roll tin (or shallow rectangular baking tin)
with grease proof paper, being careful to fully tuck the paper into the corners
of the tin so that they are neatly folded in as this will allow the cake to
the eggs dividing the egg whites and egg yolks into separate bowls.
the sugar to the egg yolks and beat with an electric mixer until a thick and
glossy mixture is formed. Add the cocoa powder to the mixture and continue to
beat until fully combined.
that the electric mixer is fully cleaned and has no traces of the egg yolk
mixture and then beat the egg whites until soft peaks are formed.
fold the egg white mixture into the egg yolk mixture a little at a time until
fully combined. But be careful not to knock all of the air out of the egg whites.
the mixture into the prepared tin and place in the centre for about 25 minutes
until firm to the touch.
the cake from the oven, place another sheet of baking paper on top of the cake
and invert onto the kitchen surface. Carefully remove the cake from the tin and
peel off the baking paper that had lined the tin. Then, using the paper now
underneath the cake carefully roll the cake up along the longest edge until a
tight roll is formed. Leave the cake to cool rolled up (you can make the cake
the day before you require it and leave it rolled up overnight before
decorating the following day).
you are ready to construct the Bûch carefully unroll the cake (don’t worry if
it cracks a little at this point, any little faults will be covered up with all
filled mine with chestnut jam which I had previously made (following this
recipe, but if you don’t have a personal supply of chestnuts and enough time to
make yourself some jam sweetened chestnut puree will work just fine) and sweetened
mascarpone which I made by combining the mascarpone with the icing sugar.
Spread the chestnut jam evenly over the cake. Then sprinkle with the cherries
and top with the sweetened mascarpone. Carefully re-roll the cake using the
baking paper for support as you roll.
transfer the roll to your serving plate and then liberally coat with chocolate
ganache which is made be breaking the chocolate into a heat proof bowl, then
bring the cream to the boil in a small pan, as soon as the cream begins to boil
remove from the heat and pour over the chocolate. Stir the mixture until the
chocolate has melted and a smooth glossy mixture has formed. Stir in a glug of
rum and then pour the ganache over the cake and spread across with a spatula
until it is fully covered.
melted a little extra chocolate and piped out holly leaf shapes onto some
non-stick baking parchment and once set used these to decorate my yule log but
a liberal dusting of icing sugar would look just as festive.
get stuck in and enjoy this gorgeously indulgent chocolate desert…it is
Christmas after all.