Chocolate Yule Log (Gluten Free/ Dairy Free)

I saw those frozen yule logs in one of the grocery stores last month. Again I went, hmm I can make that.
So I took one of my old recipes and changed the cake part, then used my chocolate ice cream recipe for the middle, and melted chocolate for the topping.
Since its only two days til Christmas and this is my first try doing this allergy free, it won’t be decorated like I normally would.
We’ll be eating on Christmas so I won’t technically know how it tastes all together until then.

Chocolate Yule Log (Gluten Free/ Dairy Free)
5 eggs, separated
1/3 c. plus 1/3 c. palm sugar (or desired granular sugar)
1/2 c. gluten free flour mix
1/4 tsp. xanthan gum
1/4 c. cocoa
1/4 tsp. salt
1/2 tsp. cream of tarter

1 c. dark chocolate
one batch of chocolate ice cream (I usually don’t add in the chocolate chunks for this)
Separate eggs into different mixing bowls. Let stand at room temperature for 30 minutes.
Line a baking tray 15″ by 10″ with parchment paper, then spray paper with cooking spray. Set aside.
Preheat oven to 350 degrees.
Beat egg yolks and 1/3 c.palm sugar until fluffy. They will lighten in colour and the sugar will be dissolved in. Mix flour, xanthan gum, cocoa and salt together and add to yolk mixture, stir together.
Clean off your beaters, and beat egg whites until foamy. Add cream of tarter and beat until egg forms soft peaks. Gradually add in remaining sugar and beat until stiff peaks form. Fold a small amount of the egg mixture into chocolate mixture. Mix together. Then fold in remaining egg mixture just until mixed. Don’t over mix.  Spread the batter evenly onto the parchment paper lined cookie sheet.
Bake for 13-15 minutes or until cake springs back when touched. Take out and let cool for five minutes.
Sprinkle some palm sugar over cake and roll cake in a clean tea towel. Cover with saran and let cool in the fridge.
Make a batch of chocolate ice cream. Gently unwrap the cake and spread ice cream over the cake rolling it back up as you spread filling.  Put into the freezer for a few hours. I used about half the batch of ice cream and froze the unused portion.
With a double boiler, melt chocolate and drizzle over frozen cake and replace it to the freezer..

You can take the cake out for about 15 minutes before serving to let it soften to make it easier for slicing.

You can even decorate it with a little greenery.

Shared On: Gluten Free Round Up, Slightly Indulgent Tuesday, Food On Fridays