I've been so excited about posting this recipe because it's been a Christmas classic in my family for so many years. We always celebrate and have our family over on Christmas day and my mom always makes a traditional yule log for dessert, a "bûche de Noël" for us in french.
I've made a personal version and I must say that of course hers is way much better, because to be honest what moms and grandmas make is always unbeatable. However, I'm quite happy about the version I've made.
I wanted to make something with a kind of rustic look and containing chocolate. Cocoa and chestnut make a great combination so the frosting is a cocoa and hazelnut cream similar to nutella. It is so good you will want to spread it everywhere.
The chestnut cream for the filling ca be plain or sweetened, I couldn't find the natural one so I used this one that is already sweet and did not add much sugar in the rest of the recipe so it doesn't get too sugary.
I've used a Thermomix gluten free recipe for the cake and made some adjustments like reducing the sugar. I tell you a couple of hacks to make it so it doesn't break when rolling it to make the log.
COCOA AND CHESTNUT YULE LOG
INGREDIENTS
For the cake
- 120 gr. gluten free flour (I used Proceli)
- 80 gr. coconut sugar
- 1 tbsp. vanilla paste
- 4 eggs
- 1 pinch of salt
For the filling
- 370 gr. chestnut cream or purée
For the frosting
- 120 gr. roasted hazelnuts
- 40 gr. pure cocoa powder
- 50 gr. coconut oil (melted)
- 45 gr. coconut sugar
- 100 ml almond milk
Toppings
- Shredded coconut, flaked almonds, red currants...
ELABORATION
- Preheat oven to 180ºC. Prepare a baking tray of approximately 30x40cm with parchment paper.
- We will make the cake dough using the Thermomix. Place the butterfly whisk and pour the eggs, sugar, vanilla and set 6 minutes at 37ºC speed 4.
- Then another 6 minutes, speed 4 with no temperature.
- Open the lid and add the flour and the salt, close up and set 4 seconds, speed 3.
- Remove the butterfly whisk and mix carefully with the spatula.
- Pour over the prepared oven tray and spread evenly. Bake for 10 minutes.
- Remove from the oven and use a clean and dry cloth to roll the cake like if you were making the log. This way it will cool with that shape and will avoid it from breaking and will be easier to spread the filling and roll it.
- Now we make the cocoa and hazelnut cream.
- Use the Thermomix or any other food processor. Put the hazelnuts and grind at high speed until you get a thin powder.
- Add the coconut oil (melted), the milk, sugar, cocoa and blend all well. Now it is ready to use or to keep in a jar and refrigerate.
- Remove the cloth from the cake being careful, (optional: if you want it extra moist you can dampen the cake with a bit of milk) extend it and spread the chestnut cream over it. Roll it and cut the ends.
- Cover it all with the cocoa frosting. Garnish with some coconut, red currants...and here's our yule Christmas log.
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