This Black Forest-inspired Yule Log brings the classic flavors of chocolate, cherries, and cream into a dessert that’s not only festive but also adaptable for those with texture-modified dietary needs. This recipe replaces traditional whipped cream with a rich coconut milk whipped cream, adding a subtle tropical twist to this holiday favorite. Read below the recipe for tips to tailor this recipe to meet different IDDSI or energy levels, so everyone can enjoy a safe, delicious dessert.
Same Recipe, Your Texture
Pureed (IDDSI Level 4)
IDDSI Level 4 Pureed Black Forest Yule Log Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, cocoa powder, sugar, baking powder, and salt. In another bowl, combine coconut milk, applesauce, vanilla, and eggs, whisking until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Spread the batter thinly on the prepared baking sheet, aiming for an even layer. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow to cool.
- In a small saucepan, combine cherries, water, and sugar. Simmer over medium heat until cherries soften, about 5 minutes. Add cornstarch or favorite commercial thickener. Allow to cool and then blend.
- Open the chilled can of coconut milk and scoop the thick cream into a bowl (discard or save the liquid for another use). Add powdered sugar and vanilla extract, whipping with a hand mixer until soft peaks form.
- Blend the cooled chocolate sponge with milk to pregel. Pipe a spiral of the sponge on the plate, then follow the same spiral with the cherry puree, and finally the whipped cream.
SLP Notes
Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok). Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate. Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level. Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.Minced and Moist (IDDSI Level 5)
IDDSI Level 5 Minced & Moist Black Forest Yule Log Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, cocoa powder, sugar, baking powder, and salt. In another bowl, combine coconut milk, applesauce, vanilla, and eggs, whisking until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Spread the batter thinly on the prepared baking sheet, aiming for an even layer. Bake for 12-15 minutes, or until a toothpick comes out clean. Allow to cool.
- In a small saucepan, combine cherries, water, and sugar. Simmer over medium heat until cherries soften, about 5 minutes. Add cornstarch if a thicker consistency is desired. Once soft, mash the cherries lightly to create a slightly chunky texture. Set aside to cool.
- Open the chilled can of coconut milk and scoop the thick cream into a bowl (discard or save the liquid for another use). Add powdered sugar and vanilla extract, whipping with a hand mixer until soft peaks form.
- Crumble and pregel the cooled chocolate sponge with milk or some whipped cream. Layer with coconut whipped cream. Spoon the cherry filling over the whipped cream, distributing it evenly. Continue to assemble as a layered trifle.
SLP Notes
Testing Method: Food should pass the fork pressure test (mashes easily with light pressure) and the spoon tilt test (holds together but slides off easily when tilted). Particle Size: Pieces must be ≤ 4 mm for adults (2 mm for children). All food should appear cohesive, not crumbly or sticky. Moisture Level: Add small amounts of sauce, broth, or dressing until the mix clings together without pooling liquid. Serving Tip: Keep the dish visually appealing by shaping or layering components while maintaining moisture. Retest texture if reheated or refrigerated.How do I…
Adjust the macros?
Protein: To increase, add vanilla protein powder to the sponge batter or add greek yogurt or silken tofu to the whipped cream.
Fat: To reduce, use light or swap out coconut cream for low fat greek yogurt. Bake sponge with only egg whites. To increase, replace applesauce with avocado.
Carbs: For fewer carbs, replace sugar with monk fruit or stevia. Swap applesauce for pumpkin puree.
Make it fit my eating style?
Gluten-Free: There are many gluten-free options for creating flour, including almond, coconut, and blends that can be used 1:1 like traditional all-purpose flour.
Dairy-Free/Vegan: Replace eggs with a flax egg or egg substitute and enjoy!
Make it fit my spoons?
Use canned cherry pie filling to achieve good moisture without extra cooking
More Minced and Moist Recipes
Caramelized miso elevates eggplant or you can bring in some seafood and go for the minced and moist lemon shrimps and grits. Both are sure to elevate your altered texture experience.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
Leave a Reply