Gluten Free Chocolate Log (Buche De Noel)

23 Dec

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I didn’t manage to get a snap of this before it started being eaten, so we’ve already lost the branch! If you’ve never made a Chocolate Log Cake before then you’ve REALLY been missing out. You just can’t beat the lightness of the sponge and the richness of the all butter icing. You can never replicate this freshness with something shop-bought.

Did you know that a Buche De Noel is the traditional French Christmas Cake? It basically consists of a delicious chocolate Swiss Roll encased in a decadent chocolate buttercream icing. I think the French had the right idea, though I do also enjoy a slice of good old English Christmas Cake. This cake is obligatory in our household, as several family members dislike the fruit cake and Christmas pudding.

Ingredients

Cake

  • 4 eggs
  • 100g / 3 1/2 oz Caster Sugar
  • 75g / 2 3/4 oz Dove’s Farm Gluten Free Plain Flour
  • 1 tsp Xanthan Gum
  • 2 tbsp Cocoa

 

  • 1 tbsp caster sugar (for sprinkling)

Chocolate Buttercream

  • 170g / 6 oz Unsalted Butter (softened)
  • 225g / 8oz Icing Sugar
  • 1 tbsp Cocoa

 

  • 1 tbsp icing sugar (to decorate with snow effect)

Method

  1. Grease and line a 30 x 23 cm / 12 x 9 inch Swiss Roll tin.
  2. Preheat your oven to 200 degrees C or Gas Mark 6.
  3. Whisk the eggs and caster sugar in a bowl (either use a stand mixer with a whisk attachment or handheld mixer) for  approx 8-10 minutes. Stop when the mixture if very light and foamy and leaves a ribbon trail when you lift the beaters.
  4. Sieve in the flour, Xanthan Gum and cocoa and fold in using a spatula.
  5. Pour the mixture in your tin and level. Bake for 10-12 minutes until a skewer inserted comes out clean or the cake springs back when touched.
  6. Prepare another sheet of greaseproof paper and sprinkle over the 1 tbsp of caster sugar. Turn out your cake immediately onto this.
  7. Peel off the original greaseproof paper. Trim the edges of your cake (save them to eat in a moment for testing purposes of course!)
  8. Score a line about 1cm from the short edge, all the way across but do not cut through or it will not roll properly! Starting at that end, roll up your Swiss Roll tightly. Leave the greaseproof paper in place and cool on a wire rack.
  9. Then when the Swiss Roll is cooled, make the chocolate buttercream icing. Sieve the icing sugar and cocoa on top of the butter in a large bowl and beat until smooth. You can do this by hand with a wooden spoon, or I can do this on the lowest setting in my stand mixer.
  10. Carefully un-roll your Swiss Roll and remove the greaseproof paper.
  11. Spread 1/3 of the buttercream on the inside and re-roll. Then use the rest to coat the outside. It is up to you whether you leave the ends to show which can give quite a nice effect (like the rings of a tree). I cut 1/3 of my roll off and add it to one side to create the look of a branched log. You can also use a fork to texturise the surface of the icing and give the impression of bark, once the cake is covered. Then sprinkle 1 tbsp of icing sugar on top, to give the impression of freshly fallen snow.

I hope you have time to make this little festive treat; it is best eaten fresh as a Swiss Roll is a fatless sponge and therefore it dries out more quickly than other cakes.

Merry Christmas everyone!

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