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.
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
- 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
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.
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.