Chocolate Meringue Yule Log

For a modern take on the classic chocolate Yule log, try this gluten free melt in the mouth version made with chocolate meringue.

For a modern take on the classic chocolate Yule log, try this gluten free melt in the mouth version made with chocolate meringue.  

Chocolate Meringue Yule Log

Preparation time 45 mins plus cooling and setting Baking time 35 mins For the meringue:
  • 4 large egg whites
  • 225g caster sugar
  • 30g cocoa powder, sieved
For the filling:
  • 150g dark chocolate 70% cocoa solids
  • 300ml double cream
For the decoration:
  • 50g dark chocolate 70% cocoa solids
  • Holly leaves
  • Mini red baubles
Method:
  1. Preheat the oven 180°C/160°C fan/gas mark 4. Line a 23x32cm Swiss roll tin with baking paper.
  2. For the meringue, place the egg whites in a clean, grease free bowl and whisk until soft peaks form. Gradually whisk in the sugar, a little at a time at high speed. Whisk until stiff and all the sugar is added but be careful not to over whisk.
  3. Gently fold in the cocoa using a metal spoon then pour into the prepared tin and level the top. Place in the middle of the oven and bake for 35 mins until firm to the touch. Leave to cool in the tin.
  4. For the filling, break up the chocolate into chunks and melt in a heatproof bowl over a pan of simmering water. Remove from the heat and allow to cool. Whip the cream until stiff then gently stir in the melted chocolate until well combined.
  5. Place a sheet of baking paper, a little larger than the baking tray, on your work surface then turn the meringue out onto it with the top of the meringue face down. Gently remove the paper which lined the tin then spread the chocolate cream evenly on the top of the meringue.
  6. Starting from a short end, use the baking paper to help you gently roll the meringue by pulling the paper up and over as you roll – you can expect the meringue to crack in places. Turn over if necessary so the end is underneath the roulade to hold the shape. Transfer to a serving dish.
  7. For the decoration, melt the chocolate in a heatproof bowl over a pan of simmering water. Drizzle over the top of the roulade using either a teaspoon or piping bag.
  8. Carefully dip a few holly leaves into the remaining melted chocolate then leave to set on a sheet of baking paper. When completely set add to the top of the meringue along with a few mini red baubles. Chill before serving if not eating straight away and don’t forget to tell your guests the holly leaves aren’t edible!
For any bakeware you might need check out the ‘Baking‘ section on Debenhams. *This article contains Affiliate links.

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