My final Easter recipe this is year is my Gluten Free Easter Chocolate Log recipe – the perfect bake for chocoholics and a beautiful centrepiece for any Easter Sunday gathering.
I know chocolate logs are more traditionally eaten at Christmas, but I think this fun update on a classic works for Easter too!
I promise you that this recipe is much easier to make than it looks – the trick is to make sure whip up your eggs and sugar until they are super voluminous!
Easter Chocolate Log – GF
For the Swiss Roll:
80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g cocoa powder
20g butter, melted and cooled.
For the Icing:
350g butter, softened
350g icing sugar
2 tbsp cocoa powder
2 tsp vanilla extract
White chocolate, for decorating.
1. Preheat the oven to 200 C/180 C fan/gas mark 6, then grease and line a Swiss roll tin or a baking tray with slightly raised sides with baking parchment.
2. Sift together the gluten free flour and cocoa powder in a large bowl then set aside.
3. Place the eggs and sugar into large bowl and beat the ingredients using an electric hand mixer for about 5 minutes, until the ingredients are pale, fluffy and have tripled in volume. Make sure the mixture has reached ‘ribbon stage’, which means that when you remove the whisk the mixture falling from the whisk leaves a ribbon like trail.
4. Fold in the flour mixture bit by bit, being careful not to knock out the air from the mixture.
5. Carefully fold through the cooled melted butter.
6. Pour the mixture into the prepared tray or tin, tilting the tray to level out he mixture.
7. Bake for 8-10 minutes, until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.
8. Place a large sheet of baking paper onto a work surface. While the cake is still hot, place it upside down onto the paper, then carefully remove the tray and the baking paper.
9. Roll up the cake so that the paper is inside in the Swiss roll, then leave to cool completely.
10. To make the icing, beat the softened butter and icing sugar together until light and fluffy. Split the mixture between two separate bowls – into one mix the vanilla extract and into the other mix the cocoa powder.
11. Carefully unroll your Swiss Roll and spread the vanilla icing over the sponge, then gently roll it back up.
12. Place the Swiss Roll onto a serving plate, then cover it with the chocolate icing using a palate knife. Use a fork to make a ‘bark like’ affect, then decorate with chocolate eggs of your choice and grated chocolate.
I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.
I hope everyone has a fantastic Easter!