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Gluten-free Chocolate Raspberry Yule Log
2021-11-09
https://www.metro.ca/userfiles/image/recipes/buche-noel-choco-framboise-sans-gluten-11769.jpg
PT15M
PT12M
PT27M
Preheat the oven to 180 °C (350 °F).Sift the flour, cocoa powder, baking powder, and salt into a bowl.Make a well in the middle and add the egg yolks, maple syrup, water, and vanilla.Use a stand mixer and whisk on high for about five minutes.In other bowl, beat the egg whites until stiff peaks form.Start by beating slowly.Add the cream of tartar, then beat on high until you get stiff peaks.Gently fold in the egg whites into the flour mixture using a spatula.Spread the mixture out onto a baking sheet lined with parchment paper to get a rectangle of about 25 cm by 35 cm (10 x 14 inches).Bake in the middle rack for about 12 to 13 minutes or until firm enough that you can press down without leaving a mark.Flip over onto a dish towel that has been sprinkled with icing sugar.Gently remove the parchment paper.Roll the log up (not too tightly) and let rest for four minutes.Unroll the log, spread raspberry jam and roll up again.Place in a serving platter.Sprinkle with icing sugar or cover with any other type of frosting you like.
10
4
3
5
3
3/4 cup (185 mL) All-Purpose Flour La Merveilleuse
1/3 cup (85 mL) cocoa powder
1 teaspoon (5 mL) baking powder
1 pinch salt
3 eggs whites and yolks separated
1/2 teaspoon (3 mL) cream of tartar
1/2 cup (125 mL) maple syrup
5 tablespoons (75 mL) water
1 teaspoon (5 mL) vanilla
3/4 cup (185 mL) raspberry jam
1 pinch Icing sugar
Gluten-free Chocolate Raspberry Yule Log
10
Dessert
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME
Ingredients
-
3/4 cup
(185 mL)All-Purpose Flour La Merveilleuse
-
1/3 cup
(85 mL)cocoa powder
-
1 teaspoon
(5 mL)baking powder
-
1 pinch
salt
-
3
eggs whites and yolks separated
-
1/2 teaspoon
(3 mL)cream of tartar
-
1/2 cup
(125 mL)maple syrup
-
5 tablespoons
(75 mL)water
-
1 teaspoon
(5 mL)vanilla
-
3/4 cup
(185 mL)raspberry jam
-
1 pinch
Icing sugar
Preparation
Preheat the oven to 180 °C (350 °F).
Sift the flour, cocoa powder, baking powder, and salt into a bowl.
Make a well in the middle and add the egg yolks, maple syrup, water, and vanilla.
Use a stand mixer and whisk on high for about five minutes.
In other bowl, beat the egg whites until stiff peaks form.
Start by beating slowly.
Add the cream of tartar, then beat on high until you get stiff peaks.
Gently fold in the egg whites into the flour mixture using a spatula.
Spread the mixture out onto a baking sheet lined with parchment paper to get a rectangle of about 25 cm by 35 cm (10 x 14 inches).
Bake in the middle rack for about 12 to 13 minutes or until firm enough that you can press down without leaving a mark.
Flip over onto a dish towel that has been sprinkled with icing sugar.
Gently remove the parchment paper.
Roll the log up (not too tightly) and let rest for four minutes.
Unroll the log, spread raspberry jam and roll up again.
Place in a serving platter.
Sprinkle with icing sugar or cover with any other type of frosting you like.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
