Flourless Yule Log Cake

Who can resist not to try this Flourless Yule Log Cake at Christmas Dinner?

Christmas is nearly here! The streets have dazzling lights, trees have twinkling colors, buildings are showing off their gigantic Christmas trees and houses displaying their colorful Christmas lanterns. Everyone as excited as I am to celebrate this festive season. The season to be with your family and love ones.

The last few days, I’ve been busy attending dinner parties and I don’t like to go to a party empty handed. So I bake fresh goodies for the host, treat them with some nice sweets and delicious treats. I know it’s taking so much of my time but this is the only time of the year that I do not mind doing it. That excludes my family, I still have to bake and cook for our dinner. It sounds crazy and chaotic but I like it just the way it is.

How to Make a Flourless Yule Log Cake


Preheat the oven to 180°. Gas mark 4. Lay a parchment paper on a 10 x 15" non stick baking tin (extending slightly over the sides) and grease and flour the paper.

MAKING WHIPPED CREAM FILLING - Place your cream, sugar and vanilla extract in a bowl and refrigerate it for at least 15 minutes (chill the beater along side the bowl). Then, beat the mixture until soft peaks form or when the cream mounds softly when dropped from a spoon. You may chill this back to the fridge while making your chocolate roll and just give it a little whisk for 3 minutes before using.

MAKING CHOCOLATE FROSTING - In a bowl, beat together sugar, salt and butter until light and fluffy. Add in the melted chocolate, milk and vanilla beating well until all blended. Chill it in the fridge and give it a good beat before using

MAKING THE ROLL - In a bowl using an electric mixer, beat the egg yolks and 1/4 cup sugar for 5 minutes or until light and fluffy. Add the melted chocolate and continue beating while scraping down the sides until incorporated. Set aside.

In another bowl, beat egg whites until foamy or has double its size then add the cream of tartar continue beating until soft peaks forms. Gradually beat in the remaining 2 tablespoons caster sugar beating until stiff peaks form.

Using a spatula, fold 1/4 of the egg whites into the chocolate mixture to lighten it. Repeat the folding technique gently of the remaining egg whites until they are incorporated into the batter. Do not stir or use a mixer at this stage. The purpose of folding is to retain the air you have beaten into the whites.

Pour the batter into the prepared pan spreading evenly with a spatula or giving it a little shake. Bake for about 18 minutes. The cake is cook when you run your finger over the top and leaves a slight marks, which disappears quickly and springs back too.

Wet a clean dish towel and wring it out well. Remove the cake from the oven and leave it in the pan. Dust with 1 tablespoon cocoa powder and cover immediately with dump towel. Allow the cake to cool for about 10-15 minutes.

Turn the cake over with the dump towel under. Remove the tin and slowly peel off the parchment paper. Trim the edges of the cake to make it even.

Spread with 2 cups of whipped cream leaving an inch gap of both sides and roll up starting from one of the short sides. Use the towel to support the cake as you roll up. Once you get to the end of rolling, you can leave the towel as a support to the cake and refrigerate it (5 minutes) until firm enough that you can remove the towel. Continue to chill for a good 15 minutes and you can now frost your cake with your chocolate buttercream.


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