In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line a 17 x 12 inch (43×30 cm) baking pan with parchment paper and then butter and flour the parchment paper
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and cool.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup of sugar and beat until light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Scrape down sides of bowl. Add the melted chocolate and beat only to combine.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tbsp sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate.
Spread the batter evenly into the prepared pan. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 – 17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
While the cake cools. Grab the refrigerated mixture we set aside first thing. Beat the mixture until stiff peaks form.
Once the cake has cooled, spread with 1/2 the cream on the top layer and then gently roll the cake, peeling off the parchment paper as you roll (the cake may crack).
Cut a few inches of the cake at an 45 degree angle and set it aside. This will be our branch. Then place the cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the cake.
Cover the rest of the cake with the cream. Using a skewer or spatula, create lines on the cream icing to look like a log. Cover and chill until serving time.
Just before serving remove cake from fridge, dust with confectioners sugar. Enjoy!
Chocolate Yule Log or bûche de Noël is traditional Christmas dessert. It is a French dessert, in a form of a roll cake and shaped to look like a log. This recipe is very light and gluten free. The recipe is fairly straight forward however can get tricky at times getting the mixture correct due to the lack of flour. Overall it was not too bad, and the cake is nice and soft as well as fluffy. It’s a great cake to make for the Christmas holiday and looks nice for any holiday party however keep in mind for this icing is whipped and requires it to be cold and refrigerated.