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 :-)
- 6 eggs - separated
- 50g cacao or cocoa
- 5 tbsp brown rice syrup
- 1/2 tsp vanilla powder
- 50g coconut oil
- 75g cacao
- 75g maple syrup (could also use brown rice syrup)
- 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
- Preheat the oven to 180C
- Whisk the egg whites till stiff peaks form.
- In a separate bowl whisk the yolks, cacao, brown rice syrup and vanilla powder.
- Carefully and slowly fold the yolk mixture into the egg whites. Try to keep as much air in the mixture as possible.
- 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.
- Place in the oven for 20min or until cooked.
- Roll the cake while it’s still hot (leaving the paper on for now). This will make it easier to roll when cool.
- Leave to cool while you make the ganache.
- 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.
- 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.
- Take the bowl off the heat and keep stirring. The mixture will get thicker as it cools.
- Now to make the cream
- Drain and rinse the almonds then place into a blender with the cup of water, brown rice syrup and vanilla powder.
- Blend until the mixture is as smooth as you can get it. It should be thick and creamy!
Putting it all together!
- Unroll the cake. It should have cooled in the roll so will be curling up at the sides.
- Spread the ganache evenly on the inside of the cake.
- Gently roll the cake back up, carefully taking the grease proof paper off at the same time.
- Once rolled, spread the almond cream all over the top and sides.
- Sprinkle with some cacao and/or coconut flour.
- Decorate with some santas, snowmen, christmas trees etc! I wanted to do this but didn’t have any!!
- 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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