A Christmas tradition, I am so happy to be able to recreate, is serving a Yule Log for dessert on Christmas Day.
Dairy, Egg, and Peanut/Tree Nut Free Chocolate Yule Log with Chocolate Bark
Last year, was my first year attempting to put one together. The idea was sparked by Guardian Angel’s Allergen Free Yule Logs.
I was so excited…even more excited when I was able to purchase one for our Christmas dinner. Located in the freezer section at Metro.
Our first store-bought cake…I kept it as a surprise…I came out with it on a platter still in the protective wrapping.
Oh, the look on my boys’ faces when they realized what was being presented for dessert.
It was a very exciting moment…in the boys’ words…”Cool!”
As much as they loved the idea of a cake from outside of our kitchen and the fact it tasted good…they informed me that they liked my cakes better…in particular, my icing.
In Matthew’s word: “I like yours better…I’m not just saying that…”
I was determined to create our own Allergen Free Christmas Yule Log.
Dairy, Egg and Peanut/Tree Nut Free Chocolate Yule Log with Chocolate Bark
Half the recipe for Dairy, Egg and Peanut/Tree Nut Free Chocolate Birthday Cake.
Line a 1″ deep jelly roll pan (approximately 9 by 13″) with parchment paper and spray with canola oil.
Pour batter into pan and spread evenly.
Bake 350 F for 12-15 minutes.
Let cool in pan for 10 minutes.
Turn cake out on an icing sugar lined tea towel.
Sprinkle with icing sugar and roll cake up carefully from the long end.
Let cool on rack.
Unroll cake when cooled. (Do not fret if the cake cracks.)
Last year, I spread the cake with the Dairy Free Chocolate Icing to look rough like bark, sprinkled it with icing sugar and decorated it with a Santa and Christmas tree.
This year, I couldn’t resist trying something different…chocolate bark!
The idea for covering the Yule Log with chocolate bark came from a recipe from the Canadian Living Special Cookbook Edition, Fall 2011. When I saw the picture with the log covered in chocolate bark…I had to try it. So glad I did! Easy to do and it looks terrific!
In a bowl over a saucepan of hot water, melt 1 cup of Enjoy Life chocolate chips.
Spread the melted chocolate to a thickness of 3 mm on a parchment lined cookie sheet.
Refrigerate for 10 minutes.
Break the chocolate into 3 by 1″ pieces, cover with plastic wrap and refrigerate until firm.
Press the broken pieces of chocolate on to the iced cake and dust with icing sugar.
Not quite sure how well the cake will cut with all the broken chocolate on it. Will update after Christmas.
Update: Dairy, Egg and Peanut/Tree Nut Free Chocolate Yule Log was scrumpdillicious! Is that a word? It is now!
Slicing the Yule Log wasn’t as difficult as I had imagined…just make sure the cake is kept cool for slicing…I used a bread knife.
Everyone loved the chocolate bark! A very tasty addition.
Inviting the neighbourhood kids in this afternoon, to share what’s left of the Dairy, Egg and Peanut/Tree Nut Free Chocolate Yule Log, after the boys have a game of road hockey.
Tip: For a Soy Free Icing use Earth Balance Soy Free Vegan Spread.
P.S. I am putting together an Allergen Friendly Christmas Dinner for Michael to take to my in-laws: Roast Turkey with Dairy Free Gravy and Stuffing and Dairy Free Garlic Mashed Potatoes. I made the Dairy Free Stuffing the day before so it was ready to stuff the turkey early in the morning.
Can you believe, I was able to pick fresh parsley from my garden for the stuffing!
I will also be bringing a Dairy and Peanut/Tree Nut Free French Stick for everyone to enjoy. Will be bringing a cutting board and bread knife.
P.P.S. Do you have a favourite recipe you have adapted for your Christmas dessert or dessert in general? Have you tried the Guardian Angel Christmas Logs?