Description
This Decadent Chocolate Hazelnut Yule Log is a festive dessert inspired by the French Bûche de Noël. It features a rich chocolate sponge cake filled with creamy hazelnut spread and chopped hazelnuts, all enrobed in a glossy chocolate ganache. It’s a visually stunning centerpiece perfect for holiday celebrations.
Ingredients
Scale
- For the Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For the Filling:
- 1 cup heavy cream
- 1/2 cup hazelnut spread
- 1/2 cup chopped toasted hazelnuts
- For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- For Garnish (optional):
- Whole hazelnuts
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease lightly.
- Beat eggs and granulated sugar until thick and pale. Add vanilla extract and mix.
- Sift together flour, cocoa powder, and salt in a separate bowl.
- Gently fold dry ingredients into the egg mixture until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes, or until the cake springs back when touched.
- Cool cake in the pan for 5 minutes. Invert onto a clean kitchen towel dusted with powdered sugar.
- Carefully roll the cake with the towel, starting from one short end. Let it cool completely while rolled.
- Whip heavy cream until soft peaks form. Gently fold in hazelnut spread and chopped hazelnuts.
- Unroll the cooled cake and spread the hazelnut filling evenly.
- Roll the cake back up without the towel, starting from one short end. Transfer to a serving platter, seam side down.
- Heat heavy cream in a saucepan until simmering. Pour over chocolate chips; let sit for a minute. Stir until smooth, then add butter until melted and combined.
- Pour ganache over the rolled cake, spreading evenly.
- Refrigerate for at least 30 minutes to set the ganache.
- Garnish with whole hazelnuts and powdered sugar before serving.
Notes
- Use high-quality cocoa powder and chocolate for the best flavor.
- Ensure the cream for the filling reaches soft peaks for a light texture.
- Chilling the Yule Log before slicing makes it easier to cut.
- Consider dusting with cocoa powder instead of powdered sugar for a sophisticated look.
- Add espresso powder or hazelnut liqueur to the ganache for extra flavor.
- For a nut-free version, omit hazelnuts and substitute with crushed cookies.
- A vanilla sponge cake can be used instead of chocolate.
- Fresh raspberries or cherries can be added with the filling.
- Incorporate coffee into the filling by adding espresso powder or brewed coffee.
- Store covered in the refrigerator for 4-5 days.
- Freeze for up to 3 months, wrapped tightly. Thaw in the refrigerator overnight.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 5g
- Cholesterol: N/A