As the first snow blankets the world outside, our family gathers in the kitchen, where the rich scent of chocolate and toasted hazelnuts fills the air. Each year, we create our own Yule Log, a tradition that stems from my grandmother’s love for holiday baking. She would take great care in crafting the perfect chocolate cake, rolling it with a sweet surprise inside. This year, I decided to give her classic recipe a modern twist by infusing it with hazelnut cream, creating a dessert that is both nostalgic and delightfully new.
Ingredients
For the chocolate sponge cake:
– 4 large eggs, room temperature
– 1/2 cup granulated sugar
– 1/3 cup unsweetened cocoa powder
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup melted butter
– 1 teaspoon vanilla extract
For the hazelnut filling:
– 1 cup heavy cream
– 1/2 cup hazelnut spread (like Nutella)
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
For the chocolate ganache:
– 1 cup heavy cream
– 8 ounces semi-sweet chocolate, chopped
– 1 tablespoon unsalted butter
For decoration:
– Chopped toasted hazelnuts
– Cocoa powder for dusting
– Fresh mint leaves (optional)
Instructions
Prepare the chocolate sponge cake by preheating your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing some overhang for easy removal later.
In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Sift in the cocoa powder, flour, baking powder, and salt, and gently fold until just combined. Add the melted butter and vanilla extract, folding until smooth and silky.
Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until the cake springs back when gently pressed.
Once baked, remove from the oven and immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake up with the towel, starting from one short end. Let it cool completely in this rolled shape.
While the cake cools, prepare the hazelnut filling. In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the hazelnut spread, powdered sugar, and vanilla extract until well combined.
Unroll the cooled cake and spread the hazelnut filling evenly over the surface, leaving a small border around the edges. Roll the cake back up tightly, this time without the towel, and place it seam-side down on a serving platter.
Next, make the chocolate ganache. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter, stirring until melted and smooth. Allow the ganache to cool slightly before pouring it over the Yule log, using a spatula to spread it evenly.
To create a rustic bark effect, use a fork to gently drag along the surface of the ganache. Sprinkle with chopped toasted hazelnuts and dust with cocoa powder for an extra touch.
Chill the Yule Log in the refrigerator for at least an hour to set the ganache. Before serving, garnish with fresh mint leaves if desired.
Gather your loved ones around the table and slice into this beautiful creation, sharing laughter, stories, and memories that will last a lifetime. This Modern Chocolate Hazelnut Yule Log is not just a dessert; it’s a celebration of family, warmth, and the magic of the holiday season. Enjoy!