Description
This festive chocolate hazelnut yule log features a rich and tender cocoa sponge rolled with silky chocolate ganache, topped with piped hazelnut cream and golden caramelized nuts—an elegant centerpiece for any holiday dessert table.
Ingredients
Units
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup Nutella or chocolate hazelnut spread
- 1 tablespoon butter (optional for shine)
- 1/4 cup chopped hazelnuts
- 2 tablespoons sugar (for caramelizing nuts)
- Edible gold or powdered sugar (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, beat eggs and sugar with an electric mixer for 5–6 minutes, until light and fluffy. Add vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.
- Spread batter evenly into the prepared pan and bake for 10–12 minutes, until the sponge springs back when touched.
- While warm, carefully roll the cake in parchment paper or a clean kitchen towel from the short side. Let cool completely.
- For the ganache filling, heat cream until just simmering and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
- Mix in Nutella and butter until incorporated. Chill until spreadable.
- Unroll the cooled cake, spread with half of the ganache, and roll up tightly again.
- Use remaining ganache to frost the outside, piping with a star tip if desired.
- To caramelize hazelnuts, melt sugar in a dry pan until golden. Toss in hazelnuts, stir to coat, and spread on parchment to cool.
- Decorate the log with caramelized hazelnuts and optional edible glitter or powdered sugar. Chill until ready to slice and serve.
Notes
- Roll the sponge while warm to prevent cracking.
- Use a serrated knife for clean slices when serving.
- The yule log can be made a day ahead and stored in the fridge.
- Ganache consistency can be adjusted by chilling longer or adding a bit more chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 18g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
