Chocolate & Salted Caramel Yule Log
The best Christmas dessert that you'd never know was gluten-free! A deliciously chocolatey sponge roll, filled with a salted caramel cream and smothered in chocolate icing.
Servings 10
Calories 407kcal
Ingredients
For the chocolate log:
- 4 large eggs
- 100 g caster sugar
- 1/2 tsp vanilla extract
- 60 g gluten-free plain flour
- 30 g cocoa powder
For the salted caramel cream:
- 150 ml double cream
- 120 g thick salted caramel sauce (I used Waitrose own brand salted caramel dipping sauce)
For the chocolate icing:
- 90 g butter (softened) or baking spread
- 45 g cocoa powder
- 2 tbsp milk or almond milk
- 330 g icing sugar
For decoration:
- 1 tsp icing sugar (optional)
Instructions
Make the sponge:
- Grease and line a swiss roll baking tin and preheat the oven to 200°C/180°C.
- Separate the eggs, putting the yolks into one large mixing bowl and the whites into another.
- Using an electric whisk, beat the whites until they form stiff, fluffy peaks.
- Add the sugar and vanilla extract to the yolks and beat with a wooden spoon until well combined. Then sieve in the cocoa powder and beat again to combine.
- Add the stiff egg whites to the mixture and gently fold until just combined.
- Sieve the flour over the mixture and again fold together until just combined.
- Pour the mixture over the lined tin and spread it out so it fills the entire surface of the tin evenly.
- Bake for 8-10 minutes or until cooked through.
- When fresh out the oven, lay another sheet of baking paper over the top of the tray and carefully flip everything upside down so the sponge is now sitting on the fresh piece of paper. Peel the original piece of baking paper off the top.
- Slice a tiny slither away from each edge to make straight lines.
- Whilst it's still warm, carefully roll up the sponge with the baking paper inside, starting from one of the shorter edges. Leave the rolled up sponge to cool completely.
Make the salted caramel cream:
- Using an electric whisk, whip the double cream until stiff.
- Add the salted caramel sauce and vanilla extract to the whipped cream and briefly whisk again until just combined.
- Place in the fridge until ready to use.
Make the chocolate icing:
- In the bowl of an electric mixer (or by hand with an electric whisk), beat the softened butter/baking spread on a medium speed until smooth.
- Gradually sieve in the cocoa powder, mixing after each addition. Add the milk and beat again to combine.
- Gradually sieve in the icing sugar, again beating well after each addition. The final consistency should be spreadable enough to smooth over the yule log but thick enough that it won't drip. You may need to adjust by adding a little extra milk or icing sugar to thin/thicken the icing.
Assemble the yule log:
- Once the sponge is completely cool, unroll it and spread the salted caramel cream in an even layer over the top, leaving about an inch clear around the edges.
- Carefully roll up the sponge and filling to form your yule log.
- Spread the chocolate icing evenly over the top of the log. Use a fork to score some bark-like lines through the icing.
- Slice a small amount off each end to neaten up any filling that might've spilled out. If desired, dust with icing sugar for decoration.