Low FODMAP Chocolate Raspberry Bûche de Noël

Name: Low FODMAP Chocolate Raspberry Bûche de Noël
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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; 1 ¼ cups (181 g) low FODMAP gluten-free flour,; 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; 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)

Instructions

Prep:1h 30minCook:30min

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.

Updated at: Fri, 18 Apr 2025 19:37:48 GMT