Desserts
CHOCOLATE YULE LOG
Serves: 10-12
NF
A traditional Christmas classic. This delicate sponge, with rich frosting, makes this dessert as delicious to eat as it is pretty to look at.
For the sponge:
• 180g (1½ cups) plain flour
• 180g (1½ cups) caster sugar
• 2 tsp baking powder
• 1 tsp xanthan gum
• 1 tsp tapioca flour
• 3 tbsp unsweetened cocoa powder
• 50g (¼ cup) dairy-free butter
• 2 tbsp VeganEgg, made up with 3 tbsp water
• 1 tsp vanilla extract
• 200ml (⅞ cup) soya milk
For the filling:
• 100g (scant ½ cup) dairy-free butter
• 150g (1⅓ cup) icing sugar, sieved
• ½ tsp powdered vanilla
For the frosting:
• 150g (1¼ cups) dairy-free dark chocolate
• 90g (generous ⅓ cup) butter
• 160ml (½ cup plus 3 tbsp) condensed coconut milk
1 Preheat the oven to 245°C/475°F/Gas 9, and line a baking tray with parchment paper.
2 Mix together the dry ingredients in a medium sized mixing bowl.
3 Melt the dairy-free spread and add that, with the soya milk, to the dry ingredients; mix with an electric whisk.
4 Spread the batter thinly and evenly over the parchment paper on the baking tray. Bake in the oven for 6-8 minutes – keep an eye on it and be careful not to overcook.
5 Meanwhile, have ready a large silicone sheet or tea towel and another sheet of baking paper. Take the cake out of the oven and cover with the baking paper and silicon sheet or tea towel then carefully invert onto your work surface.
Per serving (111g) Calories 430, Fat 22g, Saturates 6g, Sugars 39g, Salt 0.61g
TOP TIP
Before serving dust with a little icing sugar to create a seasonal, snowy effect.
CHOCOLATE CHESTNUT TERRINE
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December 2018
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