Our Low FODMAP White Chocolate Bûche de Noël features a yellow sponge cake, rolled around a cranberry and Swiss Meringue buttercream filling, with a buttercream exterior and white chocolate “bark”. Confectioners’ sugar dusted on top looks like snow. All gluten-free, lactose-free and of course, low FODMAP.
For the White Chocolate Bark: Melt the chopped white chocolate in the top of a double boiler until smooth. Spread melted white chocolate thinly on the flat back of a scrupulously clean half-sheet pan. Allow the chocolate to set and firm up, which can be hastened in the refrigerator. Making the “bark” is all about temperature. If the chocolate is too cold when you try to make the curls and shards, it will shatter. If it is too warm, it won’t hold its shape, so you will have to manipulate the temperature. The technique is the same. Take a sharp metal bench scraper, place it at the edge of the chocolate and hold at a 45° angle and push away from you. The shapes will form and you will be able to tell right way whether the chocolate is too cold or too warm. Real bark is variable, so you are looking to create pieces that are the length of the bench scraper blade but of various thickness and level of “curl”. Use the photos as a guide. Store in an airtight container in the fridge until needed, up to a week.
For the Cranberry Filling: Combine cranberries, sugar and water in a non-reactive saucepan, stir together and bring to a vigorous simmer over medium heat. Simmer until thickened, stirring occasionally, about 5 minutes. Cool. Filling is ready to use or may be refrigerated in an airtight container for up to 4 days. It will become very firm after refrigeration. Allow to come to room temperature and stir to loosen up before assembling cake.
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.
Assembly: Have Swiss Meringue Buttercream soft, spreadable and ready to go. The cranberry filling should be room temperature. Have a flat platter ready that is large enough to hold the entire log, perhaps with a branch going off to the side.
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. 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.