Choco-Raspberry Christmas Log Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

* WATCH THE VIDEO

ORGANIC INGREDIENTS

• 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
• 30 g (1/3 cup) cocoa*
• 5 ml (1 tsp) baking powder
• Pinch of salt
• 3 medium eggs (135 g), separated
• 2.5 ml (1/2 tsp) cream of tartar
• 160 g (1/2 cup) maple syrup
• 75 ml (5 tbsp) water
• 5 ml (1/2 tsp) vanilla
• 185 g (3/4 cup) raspberry jam
• Confectioners' sugar

PREPARATION

1. Preheat the oven to 180 °C (350 °F).
2. In a bowl, sift together the flour, cocoa, baking powder, and the salt. Make a well in the middle and add the egg yolks, maple syrup, water and vanilla. Beat with an electric mixer at maximum speed, or with a stand mixer using the flat beater at medium speed, for about 5 minutes.
3. In another bowl, beat the egg whites. Start on slow, add the cream of tartar, then beat at maximum speed until stiff peaks form.
4. Using a spatula, gently fold the egg whites into the batter.
5. Evenly spread the mixture on a cookie sheet covered with parchment paper, forming a 25 cm x 35 cm (10" x 14") rectangle.
6. Bake on the middle rack for 12 to 13 minutes, or until a pressed finger leaves no mark.
7. Unmold onto a dishcloth that has been sprinkled with confectioners' sugar. Gently remove the parchment paper. Roll the cake, not too tightly, then let rest 4 minutes.
8. Unroll the cake, spread with raspberry jam, then roll it back up. Place on a serving plate, sprinkle with confectioners' sugar, or choose an icing of your own! Suggestion: Seven-minute Icing