Gluten Free Chocolate Yule Log

Cake

1. Line a 32x23cm Swiss roll tin with parchment and preheat the oven.
2. Put the cocoa and water into a bowl, mix until smooth then set aside.
3. Break the eggs (or chickpea flour + water + baking powder) into a large bowl and beat really well.
4. Add the caster sugar and beat for two minutes.
5. Sieve the flour into the bowl and beat for another two minutes.
6. Add the prepared cocoa mixture and beat for a further minute.
7. Tip the mixture into the prepared tin and spread it out to the edges.
8. Bake for 13-15 minutes.
9. Leave the cake in the tin for two minutes then gently tip it out onto a tea towel, gently roll it up into a cylinder and leave to cool.

Filling

1. Sieve the icing sugar into a bowl, add the butter and beat together until smooth.
2. Gently unroll the cold sponge, spread the butter cream evenly over the inside and roll it up again without the tea towel.

Topping

1. Put the cream into a saucepan, bring it to the boil then remove it from the heat and add the chocolate. Stir until smooth.
2. Cool the chocolate for a few minutes, stirring occasionally as it thickens.
3. Spread the chocolate over the cake. Drag the prongs of a fork lengthways through the chocolate to create texture.
4. Chill until set.
5. Sieve a little icing sugar over the cake before serving.