The Bûche de Noël, or Yule log, is a classic French Christmastime dessert. It looks like a log, but it is really a jelly-roll style cake. This Low FODMAP Chocolate Raspberry Bûche de Noël version is a yellow sponge cake rolled around whipped dark chocolate ganache filling speckled with fresh raspberries and finished off with a classic dark chocolate ganache, smoothed on the outside to resemble bark.
This is what we call a project cake. It does have several components, but it can be broken down and many parts can be made ahead.
- The Dark Chocolate Ganache can be made a month ahead and frozen.
- The Whipped ganache must be made a day before whipping and can be made up to 3 days before whipping and used to fill cake.
- The cake can be baked, filled, rolled, well wrapped and frozen for up to a month.
- Do defrost and apply exterior ganache close to serving day and time. A day ahead is the max I would suggest.
- Meringue Mushrooms are not necessary, but they always add to the “tree” tableaux. They can be made way ahead and stored at room temperature in an airtight container.
A Log Of Many Flavors
We know this is not an everyday dessert, but it has been a tradition in Dédé’s household for decades, so you will find many variations on our site:
- Chocolate Chestnut Bûche de Noël
- Frozen Chocolate Peppermint Bûche de Noël
- White Chocolate Bûche de Noël
- Souche de Noël (this one looks like a stump!)
Frequently Asked Questions
A “jelly-roll” cake is a light sponge cake, often with a jelly filling (but not always) rolled up into a spiral. When the cake is cut, you see the pretty spiraled filling. One very important feature of such a cake is flexibility. You need a cake that is substantial enough to hold its shape, so that its texture and color remain distinct from the chosen filling, but it also has to be flexible enough to roll without cracking. The basis of our Yule log is a yellow sponge “jelly-roll” style cake, but this time wrapped around a whipped chocolate ganache dotted with fresh raspberries.
In our case we the cake to be gluten-free and lactose-free. Every ingredient called for, and the techniques used, in our cake recipe are important for great results, but I want to call your attention to the flour.
Cake flour is “softer” than all-purpose flour. What this means is that it has a lower protein content and will produce a more tender crumb. You would want to use cake flour in many cake recipes, but not in a bread recipe, for instance. Bread flour has an even higher protein content than all-purpose.
In the gluten-free world we have various flours and blends at our disposal that are also low FODMAP. As many of you know, I believe that Bob’s Red Mill 1 to 1 Gluten Free Flour Blend is hands-down the best substitute for conventional all-purpose flour in most recipes.
When I need a softer, tender crumb, in a recipe where I would normally use cake flour, I prefer King Arthur Flour Measure For Measure Flour. It produces the softer result I am looking for. This is also why I do not think it is a good all-around substitute for all-purpose flour in conventional recipes. For a deeper dive, read our article Choosing A Low FODMAP All-Purpose Flour.
For this recipe, please make sure to use the King Arthur Flour Measure For Measure Flour, measured correctly, of course. This means whisked first to aerate, then dip and sweep with accurate dry measuring cups.
Not all measuring implements are created equal. You can read more on that HERE.
The 3 ingredients that are the biggest concerns are the cream, chocolate and sugar. Sugar, the fat in the cream, and chocolate can be gut irritants and difficult for those with IBS, but that is outside of a FODMAP issue. For dark chocolate we look to FODMAP Friendly for the FODMAP information and they have very helpfully lab tested and reported a max serve suggestion, which is generous.
That said, this is a rich dish. Always eat to your tolerances.
Dark, milk, and white chocolate all have Low FODMAP serving size amounts. In this recipe, dark chocolate is used in the whipped ganache filling and in the exterior dark chocolate ganache coating. If you stick to the recommended serving size of cake, this recipe is considered diet compliant.
You might want to check out our article, All About Dark Chocolate and FODMAPs.
Raspberries have been lab tested multiple times by both Monash University and FODMAP Friendly. Monash’s earlier lab tests stated that a Green Light low FODMAP serving was 30 berries or 60 g. In those tests the fruit jumped to Moderate FODMAP levels quickly at 35 berries or 65 g. More recent lab tests show low FODMAP Green Light servings of ⅓ cup or 58 g, with the fruit becoming moderate at ½ cup or 75 g. FODMAP Friendly initial lab tests gave them a “Pass” at 10 berries or 45 g. Subsequent tests show a “Fail” at 100 g, but a low FODMAP serving size of 39 g.
The serving size suggestions of our recipes take these amounts into consideration.
Many people new to the diet mistakenly think that white granulated sugar is high FODMAP. In fact, it is low! Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine. As the fructose is never in excess of the glucose, white sugar will never be high FODMAP, even in large amounts.
Creams vary hugely in fat content. The higher the fat, such as in heavy cream and whipping cream, the lower the FODMAP content. In fact, FODMAPs are considered carbohydrates and heavy cream is considered a fat. Read more in our article All About Cream & FODMAPs.
Let’s Make Our Low FODMAP Chocolate Raspberry Bûche de Noël
For the Whipped Ganache Filling: Place 3 cups (720 g) of cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the 12-ounces (340 g) of chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over a very low heat, stirring often, until melted, taking care not to scorch the chocolate. You can also do this in the microwave in a microwave safe bowl. Cool to room temperature, then refrigerated in an airtight container fat least overnight or up to 3 days.
For the Cake: Position rack in center of oven and preheat oven to 350°F (180°C). Line a rimmed half-sheet baking pan (approx. 18-inches by 13-inches; 46 cm by 33 cm) with parchment paper. Coat paper with nonstick spray and dust lightly with extra flour, tapping out excess.
Whisk 1 ¼ cups (181 g) flour, almost all the sugar (just save about a tablespoon aside, doing this by eye), baking powder and salt together in a small bowl to aerate and combine; set aside. Whisk the egg yolks, oil, water and vanilla together in a separate bowl, then whisk in the flour mixture until smooth.
In the clean, grease-free bowl of a stand mixer fitted with wire whip attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form and beat in reserved tablespoon of sugar. Do not overbeat. The peaks should be “just” firm, but not stiff. Add a large scoopful of the whipped egg whites to the cake batter and begin to fold in to lighten the batter, then add remaining whipped egg whites and finish folding together.
Scrape batter into prepared pan and smooth into an even layer with a large offset spatula. Tap pan on work surface to dislodge large air bubbles.
Bake for about 12 to 15 minutes. The cake should be light golden in color and will spring back when pressed lightly in center. Do not over-bake or it will lose some flexibility. A toothpick will test clean.
While cake is baking, lay a large piece of clean parchment paper on your work surface. Invert cake carefully, lift pan up and away and then carefully peel away parchment paper that is now on top.
Allow cake to cool for a few minutes until barely warm, then roll up, starting with one long side. Use the clean parchment to help guide your rolling; the parchment will get rolled up inside the spiral.
Place cake, seam side down, on rack to cool completely. Cake is ready to fill or may be wrapped very well in plastic wrap and held at room temperature for about 24 hours.
For the Dark Chocolate Ganache: Place 1 ½ cups (360 ml) of cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the 16-ounces (455 g) of chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over a very low heat, stirring often, until melted, taking care not to scorch the chocolate. You can also do this in the microwave in a microwave safe bowl. Whisk in the butter until smooth. Cool until thick enough to spread; it should have a frosting consistency. You can hasten this process by placing bowl of ganache over a bowl of ice water and stirring gently
Assembly: Have all components ready to go. Have a flat platter ready that is large enough to hold the entire log, perhaps with a branch going off to the side.
Whip the Whipped Ganache mixture with an electric mixer (use balloon whisk/wire whip attachment if using stand mixer), just until thick enough to spread. Do not over-whip; it will turn grainy.
Unroll the cake and spread the Whipped Ganache mixture all over, leaving a ½-inch (12 mm) border along one long side.
Scatter the berries evenly over the Whipped Ganache and press into the ganache.
Firmly roll up the log with the empty border on the far side. Place seam side down on work surface and use hands to give log a good squeeze and even it out if needed. Cut the ends so that they are neat and even. Cut off about a quarter of the log on the diagonal to create the “branch”.
Place strips of parchment paper on your platter to protect it from when you apply the Dark Chocolate Ganache (if you like; I did not perform that step in the images). You will want to situate them in such a way that you will be able to pull them out from under the log after it is covered with ganache. Place the main log down on the platter and cover it with ganache, making long swipes with your icing spatula to evoke “bark” along the length of the log.
Frost the ends as well. Decide where you will attach the “branch”, nestle the diagonal side against the main log, then cover the branch with ganache.
All cake surfaces should be covered with ganache at this point. Use a fork to make “rings” on the cut edges of the log. Pull parchment strips out and away and discard. Use a small offset spatula to patch up any areas that need it with ganache.
The cake can be held at this point overnight. Drape lightly with plastic wrap and refrigerate. Or, if you have a very cool basement or garage, you can use those areas too (but NOT if you have mice or critters!).
Bring to room temperature before serving; this is essential and might take several hours, so plan accordingly. Tuck pine boughs and pinecones here and there, if you like. And if you made the Meringue Mushrooms,scatter them about. Simply slice the log crosswise to serve.
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
- Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 101 g. Milk chocolate is 30 g with a 38 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 38 g.
- Dairy: The low FODMAP diet is not a dairy-free diet. It is, however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Lactose-Free Dairy: Lactose-free dairy, such as lactose-free milk or lactose-free cream cheese, has lactase enzyme added that breaks the disaccharide molecules and creates a more digestible dairy product, from a lactose perspective. The resulting product is not dairy-free, but it is lactose-free. Some products might have miniscule amounts of lactose remaining, but the amount is small enough for the product to be labeled as lactose-free. For instance, Breyers Lactose-Free Vanilla Ice Cream states it is 99% lactose-free, while Lactaid Vanilla Ice Cream states it is 100% lactose-free.
- Raspberries: Raspberries have been lab tested multiple times by both Monash University and FODMAP Friendly. Monash’s earlier lab tests stated that a Green Light low FODMAP serving was 30 berries or 60 g. In those tests the fruit jumped to Moderate FODMAP levels quickly at 35 berries or 65 g. More recent lab tests show low FODMAP Green Light servings of ⅓ cup or 58 g, with the fruit becoming moderate at ½ cup or 75 g. FODMAP Friendly initial lab tests gave them a “Pass” at 10 berries or 45 g. Subsequent tests show a “Fail” at 100 g, but a low FODMAP serving size of 39 g.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Low FODMAP Chocolate Raspberry Bûche de Noël
The Bûche de Noël, or Yule log, is a classic French Christmastime dessert. It looks like a log, but it is really a jelly-roll style cake. This Low FODMAP Chocolate Raspberry Bûche de Noël version is a yellow sponge cake rolled around whipped dark chocolate ganache filling speckled with fresh raspberries and finished off with a classic dark chocolate ganache, smoothed on the outside to resemble bark.
This is what we call a project cake. It does have several components, but it can be broken down and many parts can be made ahead.
Ingredients:
Whipped Ganache Filling:
- 3 cups (720 ml) heavy cream, lactose-free if you like
- 12- ounces (340 g) dark chocolate, about 66% cacao mass, such as Guittard, finely chopped
- 6- ounces (170 g) raspberries
Yellow Cake:
- 1 ¼ cups (181 g) low FODMAP gluten-free flour, such as King Arthur Measure for Measure Flour; you want a soft, cake flour type flour for this recipe; plus extra
- ¾ cup (149 g) sugar, divided
- 1 ½ teaspoon baking powder; use gluten-free if following a gluten-free diet
- ¼ teaspoon salt
- 5 large eggs, at room temperature, separated
- ½ cup (120 ml) neutral flavored vegetable oil such as rice bran or canola
- ¼ cup (60 ml) water, at room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon cream of tartar
Dark Chocolate Ganache:
- 16- ounces (455 g) dark chocolate, about 66% cacao mass, such as Guittard, finely chopped
- 1 ½ cups (360 ml) heavy cream, lactose-free if you like
- 6 tablespoons (85 g) unsalted butter, at room temperature, cut into pieces
Preparation:
-
For the Whipped Ganache Filling: Place 3 cups (720 g) of cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the 12-ounces (340 g) of chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over a very low heat, stirring often, until melted, taking care not to scorch the chocolate. You can also do this in the microwave in a microwave safe bowl. Cool to room temperature, then refrigerated in an airtight container fat least overnight or up to 3 days.
-
For the Cake: Position rack in center of oven and preheat oven to 350°F (180°C). Line a rimmed half-sheet baking pan (approx. 18-inches by 13-inches; 46 cm by 33 cm) with parchment paper. Coat paper with nonstick spray and dust lightly with extra flour, tapping out excess.
-
Whisk 1 ¼ cups (181 g) flour, almost all the sugar (just save about a tablespoon aside, doing this by eye), baking powder and salt together in a small bowl to aerate and combine; set aside. Whisk the egg yolks, oil, water and vanilla together in a separate bowl, then whisk in the flour mixture until smooth.
-
In the clean, grease-free bowl of a stand mixer fitted with wire whip attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form and beat in reserved tablespoon of sugar. Do not overbeat. The peaks should be “just” firm, but not stiff. Add a large scoopful of the whipped egg whites to the cake batter and begin to fold in to lighten the batter, then add remaining whipped egg whites and finish folding together. Scrape batter into prepared pan and smooth into an even layer with a large offset spatula. Tap pan on work surface to dislodge large air bubbles.
-
Bake for about 12 to 15 minutes. The cake should be light golden in color and will spring back when pressed lightly in center. Do not over-bake or it will lose some flexibility. A toothpick will test clean. While cake is baking, dampen a clean linen towel with water. Lay linen towel on top of cake, then place cake rack on top of linen. Invert carefully, lift pan up and away and then carefully peel away parchment paper. Allow cake to cool for a few minutes until barely warm, then roll up, starting with one long side. Use the towel to help guide your rolling, but don’t roll the towel inside the spiral! Place cake, seam side down, on rack to cool completely. Cake is ready to fill or may be wrapped very well in plastic wrap and held at room temperature for about 24 hours.
-
For the Dark Chocolate Ganache: Place 1 ½ cups (360 ml) of cream in a medium saucepan and bring to a boil over medium heat. Remove from the heat and immediately sprinkle the 16-ounces (455 g) of chocolate into the cream. Cover and allow to sit for 5 minutes. The heat of the cream should melt the chocolate. Gently stir the ganache until smooth. If the chocolate is not melting, place over a very low heat, stirring often, until melted, taking care not to scorch the chocolate. You can also do this in the microwave in a microwave safe bowl. Whisk in the butter until smooth. Cool until thick enough to spread; it should have a frosting consistency. You can hasten this process by placing bowl of ganache over a bowl of ice water and stirring gently
-
Assembly: Have all components ready to go. Have a flat platter ready that is large enough to hold the entire log, perhaps with a branch going off to the side.
-
Whip the Whipped Ganache mixture with an electric mixer (use balloon whip attachment if using stand mixer), just until thick enough to spread. Do not over-whip; it will turn grainy.
-
Unroll the cake and spread the Whipped Ganache mixture all over, leaving a ½-inch (12 mm) border along one long side. Scatter the berries evenly over the Whipped Ganache and press into the ganache. Firmly roll up the log with the empty border on the far side. Place seam side down on work surface and use hands to give log a good squeeze and even it out if needed. Cut the ends so that they are neat and even. Cut off about a quarter of the log on the diagonal to create the “branch”.
-
Place strips of parchment paper on your platter to protect it from when you apply the Dark Chocolate Ganache. You will want to situate them in such a way that you will be able to pull them out from under the log after it is covered with ganache. Place the main log down on the platter and cover it with ganache, making long swipes with your icing spatula to evoke “bark” along the length of the log. Frost the ends as well. Decide where you will attach the “branch”, nestle the diagonal side against the main log, then cover the branch with ganache. All cake surfaces should be covered with ganache at this point. Use a fork to make “rings” on the cut edges of the log. Pull parchment strips out and away and discard. Use a small offset spatula to patch up any areas that need it with ganache.
-
The cake can be held at this point overnight. Drape lightly with plastic wrap and refrigerate. Or, if you have a very cool basement or garage, you can use those areas too (but NOT if you have mice or critters!).
-
Bring to room temperature before serving; this is essential and might take several hours, so plan accordingly. Tuck pine boughs and pinecones here and there, if you like. And if you made the Meringue Mushrooms, scatter them about. Simply slice the log crosswise to serve.
Notes:
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
• Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.
• Chocolate: Monash University has lab tested dark, milk and white chocolate all have low FODMAP amounts: 85% dark at 20 g; dark at 30 g; milk at 20 g; white at 25 g. FODMAP Friendly has also lab tested dark chocolate, milk and white chocolate. Their lab tests place low FODMAP servings for dark chocolate at 30 g, with a max low FODMAP serving size of 101 g. Milk chocolate is 30 g with a 38 g max serve; white chocolate is also 30 g with a max low FODMAP serve of 38 g.
• Dairy: The low FODMAP diet is not a dairy-free diet. It is, however, low in lactose. Many dairy ingredients are low in lactose, such as heavy cream and many cheeses.
• Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
• Lactose-Free Dairy: Lactose-free dairy, such as lactose-free milk or lactose-free cream cheese, has lactase enzyme added that breaks the disaccharide molecules and creates a more digestible dairy product, from a lactose perspective. The resulting product is not dairy-free, but it is lactose-free. Some products might have miniscule amounts of lactose remaining, but the amount is small enough for the product to be labeled as lactose-free. For instance, Breyers Lactose-Free Vanilla Ice Cream states it is 99% lactose-free, while Lactaid Vanilla Ice Cream states it is 100% lactose-free.
• Raspberries: Raspberries have been lab tested multiple times by both Monash University and FODMAP Friendly. Monash’s earlier lab tests stated that a Green Light low FODMAP serving was 30 berries or 60 g. In those tests the fruit jumped to Moderate FODMAP levels quickly at 35 berries or 65 g. More recent lab tests show low FODMAP Green Light servings of ⅓ cup or 58 g, with the fruit becoming moderate at ½ cup or 75 g. FODMAP Friendly initial lab tests gave them a “Pass” at 10 berries or 45 g. Subsequent tests show a “Fail” at 100 g, but a low FODMAP serving size of 39 g.
• Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Does it matter if the chocolate has any dairy in it or not for the fodmap servings? I found Pascha chocolate chips without dairy in hopes I could have more chocolate 😂.
Hi Christina, talking about chocolate is always a conversation I’m happy to have. There are several things I’d like to comment upon. First of all, I encourage you to read the article that was linked within the recipe, All About Dark Chocolate & FODMAPs. Here are a few things to consider. And take this with much more than a grain of salt as I have been teaching professionals and lay people about chocolate for almost 30 years, so this is a subject I am very well-versed in. High quality dark chocolate does not contain any dairy. The Pascha chocolate that you have mentioned does not contain dairy. Depending on which chocolate of theirs you were looking at, many of them contain erythritol and Stevia, which I do not recommend for baking at all. This is not a traditional chocolate and all of the recipes on our website do you use traditionally prepared chocolate (explained in that article). The biggest issue that I would call your attention to is that this recipe calls for a 66% cacao mass chocolate and Pascha have a 55% and a 70%, each of which would throw off the recipe. The great news is when you review the article about chocolate, you will see that dark chocolate, according to Monash, that does not contain dairy does not become moderate for FODMAPs until it is consumed in portions greater than 350 g.