This is a Christmas log recipe....but it doesn't have to be just for Christmas! It's too good to only have once a year :-)

Cake

  • 6 eggs - separated
  • 50g cacao or cocoa
  • 5 tbsp brown rice syrup
  • 1/2 tsp vanilla powder

Ganache

  • 50g coconut oil
  • 75g cacao
  • 75g maple syrup (could also use brown rice syrup)

Almond cream

  • 1 1/2 cups almonds (if you want a pure white cream, use blanched almonds) - soaked for at least an hour
  • 1 cup water
  • 1 tbsp brown rice syrup
  • 1/2 tsp vanilla powder

Cake

  1. Preheat the oven to 180C
  2. Whisk the egg whites till stiff peaks form.
  3. In a separate bowl whisk the yolks, cacao, brown rice syrup and vanilla powder.
  4. Carefully and slowly fold the yolk mixture into the egg whites. Try to keep as much air in the mixture as possible.
  5. Line a baking tray with grease proof paper and pour the mixture onto the paper so it’s even. You want it to be about 2/3cm thick if possible.
  6. Place in the oven for 20min or until cooked.
  7. Roll the cake while it’s still hot (leaving the paper on for now). This will make it easier to roll when cool.
  8. Leave to cool while you make the ganache.

Ganache

  1. Heat some water in a saucepan and place a large glass bowl on top to make a bain marie. Make sure the glass bowl isn’t touching the water below. The steam will be heating the glass bowl.
  2. Add the coconut oil, cacao (sieved if you don't want any clumps!) and maple syrup and stir until the coconut oil has fully melted and the whole mixture is smooth.
  3. Take the bowl off the heat and keep stirring. The mixture will get thicker as it cools.
  4. Now to make the cream

Almond cream

  1. Drain and rinse the almonds then place into a blender with the cup of water, brown rice syrup and vanilla powder.
  2. Blend until the mixture is as smooth as you can get it. It should be thick and creamy!

Putting it all together!

  1. Unroll the cake. It should have cooled in the roll so will be curling up at the sides.
  2. Spread the ganache evenly on the inside of the cake.
  3. Gently roll the cake back up, carefully taking the grease proof paper off at the same time.
  4. Once rolled, spread the almond cream all over the top and sides.
  5. Sprinkle with some cacao and/or coconut flour.
  6. Decorate with some santas, snowmen, christmas trees etc! I wanted to do this but didn’t have any!! 
  7. Enjoy!! :-)

NB. You could put the almond cream inside the log and the ganache over the top. I think this would be just as good, plus you would then be able to see the swirls of the roll much better because of the brown/white contrast.

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