The gluten-free Yule log cake is one of the most beloved holiday desserts: dramatic, indulgent and perfect to bring to the table on Christmas Day, St. Stephen’s Day or New Year’s Eve. I prepared it on TV on Canale10 in my show La cucina di Vane in the special episode where I had Marianna Zambenedetti as a guest.
Together we made this cocoa gluten-free version, filled with a soft mascarpone and chocolate cream and decorated with an irresistible dark chocolate ganache.
It’s a dessert that wins everyone over, young and old, ideal even for those who are gluten intolerant without giving up taste. Making it is easier than it seems and the result will make a great impression.
Remember I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and 7:40 PM — I look forward to seeing you, don’t miss it!
DO YOU NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected] and I will answer you ON TV during my show!
You can read all the recipes recreated on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, you can watch this recipe here.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 3/4 cup (150 g) granulated sugar
- 5 eggs
- 1/4 cup (35 g) potato starch
- 1/4 cup (30 g) rice flour
- 7 tbsp (35 g) unsweetened cocoa powder
- 1 pinch salt
- 1 cup (8.8 oz / 250 g) mascarpone
- 1 cup (8.5 fl oz / 250 ml) heavy cream (for whipping)
- 3 tbsp Nutella (hazelnut chocolate spread)
- 5.3 oz (150 g) dark chocolate, chopped
- 2/3 cup (5 fl oz / 150 ml) sweetened heavy cream
- as needed candied cherries
- as needed powdered sugar
Steps
To prepare the Yule log cake, start by separating the eggs into yolks and whites.
Whip the egg whites to stiff peaks with half of the sugar.
In another bowl, beat the yolks with the remaining sugar until the mixture is pale, voluminous and fluffy.
Gently fold the whipped egg whites into the yolks, mixing from the bottom up so as not to deflate the mixture.
Sift together the potato starch, rice flour and unsweetened cocoa powder and add them little by little to the batter.
Pour the mixture into a baking tray lined with parchment paper, level well and bake in a preheated conventional (static) oven at 392°F for 7–10 minutes.
Once baked, let the sponge cake cool completely.Bring the cream to a boil, then remove it from the heat and add the chopped dark chocolate.
Stir until you obtain a smooth, glossy cream and let the ganache cool to room temperature.Whip the cold cream and gently fold it into the mascarpone and the chocolate spread until you obtain a soft, velvety filling.
Spread the cream over the cooled sponge cake and cut the base into 5 strips.
Roll the first strip onto itself to form a spiral and place it in the center of a serving plate.
Wrap the other strips around the spiral, one at a time, to create the classic Yule log shape.Cover the entire surface with the chocolate ganache, creating a “bark” effect with a spatula.
Decorate with candied cherries and a dusting of powdered sugar.
The gluten-free Yule log cake is ready to be served: an elegant, indulgent dessert perfect for the holidays.
