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:
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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.
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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.
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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.
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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.
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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.
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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
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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.
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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.
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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”.
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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.
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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!).
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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 1/3 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 1/4 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.