Bake Believe’s Paleo Dark Chocolate Yule Log

Serves 8 – 10

• Prep Time: 25 minutes
• Cook Time: 17 minutes
• Cooling Time: 3 hours 30 minutes
• Total Time: 4 hours 12 minutes

Ingredients: For the Cake:

• ½ cup Bake Believe^® Dark Chocolate Baking Chips, melted
• 5 eggs, divided
• 2/3 cup coconut sugar
• 2 tablespoons raw cacao powder
• 1 teaspoon almond extract

For the Filling:

• 1 cup coconut cream
• 1 tablespoon maple syrup

For the Frosting/Topping:

• 1 cup Bake Believe^® Dark Chocolate Baking Chips
• ¼ cup almond milk
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• 2 tablespoons cranberries
• 4-5 mint leaves

Instructions:

1. To make the cake: Preheat oven to 350F. Line a baking sheet with parchment paper, allowing the sides to hang over a bit. Set aside.
2. Carefully separate egg yolks from egg whites, reserving both yolks and whites.
3. In a large mixing bowl with an electric mixer, beat egg yolks and coconut sugar on high speed for 1-2 minutes, until creamy. With the mixer running on low, add the melted dark chocolate, cacao, and almond extract. Continue to mix until incorporated.
4. In a separate clean large mixing bowl with an electric mixer, beat the egg whites on high speed for 3-4 minutes, until stiff peaks form.
5. Add egg white mixture to chocolate mixture and gently fold with a rubber spatula until just incorporated
6. Transfer batter to the prepared baking sheet and spread into a thin, even layer.
7. Transfer baking sheet to oven and bake 12-15 minutes, until a toothpick inserted in the center comes out clean.
8. Cover baking sheet with a damp towel and set aside to cool for 30 minutes.
9. To make the filling: In a bowl with an electric mixer, beat coconut cream 3-4 minutes, until fluffy. Add maple syrup and beat 1 minute to incorporate.
10. Trim the edges of the cake to make a clean rectangle. Spread the whipped coconut cream on the cooled cake, leaving a 1-inch border around the edges. Starting at one of the short ends of the rectangle, carefully roll the cake like a burrito, using the parchment paper as a guide, until completely rolled. Transfer to refrigerator for 2-3 hours to set.
11. To make the frosting: In a small pot, combine dark chocolate chips, almond milk, coconut oil, and vanilla extract over medium-low heat, stirring constantly until melted and smooth.
12. Transfer mixture to a heatproof bowl and refrigerate for 20 minutes, stirring halfway through. Once chilled, remove frosting from refrigerator and beat with an electric mixer until fluffy.
13. Spread frosting on top of yule log then use the tip of a fork to make a tree bark pattern lengthwise. Top with cranberries and mint leaves. Enjoy.