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Pastry chef Marc Frissard moved to Australia 10 years ago. In 2010, he opened his own French patisserie called Gateaux by MF in Melbourne. In his bakery, which is also a little French cafe, you can enjoy delicious French cakes and pastries. Today, Marc Frissard shares how to make the Christmas log.






Skill level

Average: 4.4 (7 votes)


Gluten-free chocolate sponge

  • 250 g egg whites
  • 50 g caster sugar
  • 130 g dark cooking chocolate
  • 30 g unsalted butter
  • 30 g egg yolks

Chocolate mousse

  • 200 g egg yolks
  • 70 g water
  • 100 g caster sugar
  • 345 g dark chocolate (64% minimum cocoa content)
  • 80 g milk chocolate
  • 490 g cream


  • 250 g frozen or fresh raspberries

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You'll need a Christmas log mould for this recipe.

Freezing time 4 hours

To prepare the gluten-free chocolate sponge, preheat oven to 170°C.

In a bowl, make a meringue by beating the egg whites with ⅓ of the sugar until fluffy. Gradually add the remaining sugar, beating constantly, to form a peak.

Melt the chocolate and butter over a double boiler (bain-marie).

Add the egg yolks to the chocolate mixture. Gently fold in the meringue.

Spread mixture onto a baking sheet lined with greaseproof paper. Bake in preheated oven for 13 minutes.

Remove from oven and transfer to a wire rack to prevent from drying. Cut the sponge into 2 strips lengthways (to fit the inside and the base of the log mould).
To prepare the chocolate mousse, place the sugar and water in a saucepan over high heat. Bring to the boil until a syrup forms. Remove from heat and set aside to cool.

Melt the chocolate over a double boiler (bain-marie).

In a bowl, whip the cream until soft peaks form. Set aside.

Over a double boiler, pour the warm sugar syrup over the egg yolks, whisking constantly, for 4 minutes. Using a hand mixer, whisk the mixture until it has cooled completely (it should be pale in colour and very light and fluffy).

Add one-third of the whipped cream to the chocolate, whisking vigorously, until just combined.

Using a whisk, gently fold in the sugar syrup mixture and the remaining cream.


Assembling layers
Line a Christmas log mould with greaseproof paper or cling wrap.

Pour one-third of the chocolate mousse into the mould.

Place the narrower strip of gluten-free chocolate sponge on top of the mousse. Pour in a further one-third of chocolate mousse. Spread the raspberries on the mousse. Pour in the remaining mousse. Top with the larger strip of gluten-free chocolate sponge.

Place the Christmas log in the freezer for at least 4 hours. Turn out the log from the mould and decorate before serving.