Gluten-Free Buche De Noel (Yule Log)
( makes two Yule Logs. )
Ingredients:
1 (6-ounce) package un-sweetened chocolate, chopped, melted
4 large eggs
2 cups maple sugar
1 tsp GF vanilla extract
¾ C coconut oil (melted)
1 C milk
1 3/4 C Millet Flour
3/4 C tapioca flour
1 tsp xanthan gum
1 T baking powder
1/2 tsp sea salt
Whipped Cream
1 quart of heavy whipping cream
2 tsp GF Vanilla extract
1/3 C honey(Whip mixture with an electric beater on high until stiff peaks.)
Chocolate Ganache
1/2 C heavy cream
1/4 C coconut cream
1 (9-ounce) package un-sweetened chocolate pieces
1/4 C honey
(Heat coconut milk and cream in a small saucepan and bring to a boil. Pour over chocolate and stir until melted. Add Honey. Whip mixture with an electric beater on high for 3 to 5 minutes until ganache is well aerated and thickens to a spreadable frosting.)
Directions:
Preheat oven to 350˚F. line 2 rimmed cookie sheets with parchment paper. Grease parchment paper with coconut oil. In a double boiler, melt chocolate. Remove from heat and let cool about 10 minutes. Beat eggs until light and fluffy. Add the maple sugar and beat until batter about 5 minutes on medium high. Add vanilla, coconut oil and milk and mix just until incorporated. Mix in melted chocolate on slow speed just until incorporated. Combine all the dry ingredients in another bowl and mix into wet ingredients a little at a time until just incorporated. Pour batter into pans. Bake for 10 to 15 minutes or until center is set. Do not over cook. Immediately loosen each cake from edges of pan and turn each upside down onto a clean linen towel. Carefully remove parchment paper. While still warm, carefully roll cake with the towel so that cake always touches the towel as it rolls. Let cool completely. When cool, gently unroll cakes and fill with whipped cream. Re-role cakes and transfer to your serving dish. Remove towels. Carefully spread the ganache over the logs and decorate with a sprig of pine or another bit of fresh green. We also garnished the plate with some coco powder and shredded coconut.
( makes two Yule Logs. )
Ingredients:
1 (6-ounce) package un-sweetened chocolate, chopped, melted
4 large eggs
2 cups maple sugar
1 tsp GF vanilla extract
¾ C coconut oil (melted)
1 C milk
1 3/4 C Millet Flour
3/4 C tapioca flour
1 tsp xanthan gum
1 T baking powder
1/2 tsp sea salt
Whipped Cream
1 quart of heavy whipping cream
2 tsp GF Vanilla extract
1/3 C honey(Whip mixture with an electric beater on high until stiff peaks.)
Chocolate Ganache
1/2 C heavy cream
1/4 C coconut cream
1 (9-ounce) package un-sweetened chocolate pieces
1/4 C honey
(Heat coconut milk and cream in a small saucepan and bring to a boil. Pour over chocolate and stir until melted. Add Honey. Whip mixture with an electric beater on high for 3 to 5 minutes until ganache is well aerated and thickens to a spreadable frosting.)
Directions:
Preheat oven to 350˚F. line 2 rimmed cookie sheets with parchment paper. Grease parchment paper with coconut oil. In a double boiler, melt chocolate. Remove from heat and let cool about 10 minutes. Beat eggs until light and fluffy. Add the maple sugar and beat until batter about 5 minutes on medium high. Add vanilla, coconut oil and milk and mix just until incorporated. Mix in melted chocolate on slow speed just until incorporated. Combine all the dry ingredients in another bowl and mix into wet ingredients a little at a time until just incorporated. Pour batter into pans. Bake for 10 to 15 minutes or until center is set. Do not over cook. Immediately loosen each cake from edges of pan and turn each upside down onto a clean linen towel. Carefully remove parchment paper. While still warm, carefully roll cake with the towel so that cake always touches the towel as it rolls. Let cool completely. When cool, gently unroll cakes and fill with whipped cream. Re-role cakes and transfer to your serving dish. Remove towels. Carefully spread the ganache over the logs and decorate with a sprig of pine or another bit of fresh green. We also garnished the plate with some coco powder and shredded coconut.
this blog is part of Melt in your Mouth Mondays
