Gluten-Free Chocolate Log
A community recipe by tatertotNot tested or verified by Nigella.com
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Sift cocoa and potato starch together. Separate eggs. Beat egg yolks and add 1t. vanilla and 1 cup sugar. Continue beating, add cocoa and potato starch. Beat egg whites, add a few grains of salt, beat until stiff, but not dry. Fold cocoa, egg mixture into egg whites. Line 10X15 pan with waxed paper, grease paper. Spread dough, eliminating air bubbles. Bake at 350 degrees for 15 minutes. Place on damp dish towel. Peel off paper carefully, cool. Whip cream, spread on cake and roll carefully.
Introduction
So many gluten-free recipes have a grainy or gritty taste. This recipe doesn't call for any rice flour and has an excellent texture.
Ingredients
Serves: 12
- 4 tablespoons unsweetened cocoa
- 4 tablespoons potato starch
- 6 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- salt
- whipped cream
Method
Gluten-Free Chocolate Log is a community recipe submitted by tatertot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I usually make up a chocolate glaze frosting and drizzle over the top because my husband has a sweet tooth.
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