The Bûche de Noël, or Yule Log, is a French Christmas tradition that dates back to the 19th century. The various steps and detailed shape are so worth it, especially when it’s grain, dairy and sugar-free!
Prep Time: 45 min.
Cook Time: 15 min.
Total Time: 60 min. (plus chilling time)
For the cake:
- 6 egg whites
- ¾ cup monk fruit sweetener
- 6 egg yolks
- ⅓ cup cacao powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the filling (whipped chocolate cream):
- 1 13-ounce can coconut cream, thick part only
- 2 tablespoons Swerve Confectioners sweetener
- 2 tablespoons cacao powder, unsweetened
For the frosting (chocolate ganache):
- 1 13-ounce can full-fat coconut milk
- 1 cup stevia-sweetened, dark chocolate chips
Preheat the oven to 375 degrees and line a large Swiss roll pan with unbleached parchment paper.
In your food mixer, beat the egg whites on high until soft peaks form. Slowly add ¼ cup monk fruit sweetener, until stiff peaks form. Transfer into a separate bowl.
Add yolks to the processor. Beat yolks at high speed and then slowly add remaining monk fruit until thick and creamy.
Switch to a low speed and add cacao powder, vanilla and salt until smooth.
Gently fold in the egg whites to the chocolate yolk mixture until just combined. Transfer mixture into the Swiss roll pan, smooth over using a spatula, and bake for 15 minutes.
Loosen the cake from the parchment paper and let it completely cool.
Meanwhile, make the filling. Place the thick part of the coconut milk into your food processor. Beat on high for 1 minute until fluffy, add sweetener and cacao powder and beat for another 2 minutes.
Spread the whipped cream filling over the cake. Carefully roll the cake to form a log shape, using the parchment paper to guide you, and place the cake on a large platter, seam down. Transfer to the fridge for 60 minutes.
Meanwhile, make your chocolate ganache by melting the chocolate chips and coconut cream over a glass bowl in a saucepan filled with boiling water. Stir until smooth. Transfer to the fridge until hard.
Remove the ganache from the fridge and allow it to slightly soften. Transfer the ganache from the bowl into a food processor and whip until fluffy.
Using a knife, slice one of the ends of the yule log at a 45-degree angle. Spread some frosting on one end and use it to attach the end of the yule log to the side of the cake to look like a branch. Spread the remaining frosting all over the yule log and branch to cover the cake. Run a fork through the frosting to create a “bark” look and add any further decorations of your choice.