Scrumptious Christmas Yule Log

I'm a huge fruit cake, Christmas pudding and mince pie fan, but let's face it, traditional Christmas desserts aren't everyone's cup of tea. Chocolate on the other hand is a pretty safe bet when it comes to guessing favourites so why not try this easy peasy chocolate Yule log this holiday season. This recipe contains no flour so you can easily make it a gluten-free treat for anyone with a gluten intolerance or for anyone who's trying to simply cut gluten out of their diet. For this Yule log, I tweaked Nigella Lawson's recipe ever so slightly and decorated it a little different than suggested. I was really surprised that the cake was so simple to make. Take a look for yourself....  

Ingredients

FOR THE CAKE...

6 Eggs (yolks & whites separated)

150g Caster Sugar

50g Cocoa Powder

1 tsp of Vanilla Extract

FOR THE FILLING...

175g Dark Chocolate

1 tbsp Vanilla Extract 

225g Butter (softened)

250g Icing Sugar

Method

1) Preheat the oven to 180C/ 350F/ Gas Mark4 and line your Swiss roll tin with greaseproof paper

2) Using an electric mixer, whisk your egg whites and 7 tbsp of your caster sugar until the mixture peaks

3) Then scoop that mixture out and place it into another bowl while, again using the mixer, you beat the egg yolks and the remaining sugar until the mixture is pale and mousse like 

4) Add the vanilla extract and the cocoa powder and continue to beat until combined fully

5) Then fold a spoon of the egg white mixture into the other using a metal spoon to keep the mixture light and airy

6) Repeat this step until all the white mixture has been used 

7) Pour the mixture onto your lined tray and place it in the oven for 20 minutes 

8) When finished in the oven, turn the cake over onto a sheet of baking paper that had been dusted with icing sugar to prevent sticking

While your cake is in the oven baking away you can get started on the chocolate filling... 

1) Melt your chocolate by breaking it into small pieces, heating it in the microwave for 30 seconds at a time and stirring after each 30 seconds until fully melted 

2) Pour it into your mixer with the softened butter, the icing sugar and the vanilla extract and mix until the mixture is light and fluffy

3) Then place the mixture to one side while the cake fully cools

To Assemble...

1) Spread a thick layer of the filling onto the cake and starting with the right side, roll it into a Swiss roll shape (be careful, but don't worry if bits break off, you can cover them with the buttercream later)

If you're having problems rolling the log, take a look at this video...
http://www.youtube.com/watch?v=LOs9FgiT6tU

2) Then place the log onto your serving plate and cover in the remaining filling

3) To get the peaked effect, use a pallet knife and spread the buttercream using upwards motions

4) Then dust the log with some icing sugar to get the snowy effect and decorate however you wish - I used ribbon and berries, but you could use holly of whatever you wish! 

The perfect start to the Christmas Season :) 

Flour-less Chocolate Cake

So last weekend myself and the college girls decided to have a get together for a much needed catch-up. We had originally planned on having a dinner party, but in the end we decided to order a cheeky Chinese Take-Away. However, I still couldn't resist baking something Yummmmyy for dessert. I wanted to bake a proper cake and seens as it was the end of Lent and seens as all of the girls LOVE chocolate, I decided to go for a Rich Chocolate Cake.

There are two ways of making this cake - one with flour and the other without. I've started to realise over the last little while that I haven't been sharing any recipes specifically for people with allergies, so, this can be my first :)

Here goes...

Ingredients...

300g/10oz Dark Chocolate (chopped)

250g/9oz Butter (softened)

300g/10oz Caster Sugar

6 Eggs (lightly beaten)

110g/4oz Ground Almonds 

OR if you would like to use flour, use 55g/2oz Ground Almonds and 55g/2oz Plain Flour

Ground Almonds work as a substitute for Flour for this recipe

Method...

1) Preheat the oven to 160C/ 325F/ Gas Mark 3

2) Grease an 8 inch round cake tin with melted butter and also add a piece of baking paper to the bottom to make sure your cake doesn't get stuck

3) Put your chocolate, butter and sugar in a large bowl over a pot of simmering water & stir until melted

4) When the mixture is fully melted, remove the bowl from the heat and stir in the lightly beaten eggs

5) Fold in the ground almonds or your ground almonds and flour combination

6) Pour the mixture into the cake tin and bake for 40-50 minutes, until the centre is set.

7) Leave the cake to cool in the tin while you make the frosting

For the Frosting...

* You will need to melt 300g of Chocolate (dark or milk - I usually do half and half) , 90g Butter and 6 tbsp of Milk over a pot of simmering water. 

*Once all of the ingredients are combined, leave the mixture to sit until the cake is cool and you're ready to frost it.

We served the cake with both Ice-cream and Cream 

And it was devoured!!!