We love to watch our dinner guests’ faces as they bite into this Chocolate and Hazelnut Yule Log – the smile as they realise the dark chocolate is rich and moist with decadent hazelnut cream, a new Christmas or winter classic for the colder months.

Preparation time 45 minutes
Cooking time
20 mins
Serves 6
Gluten-free | Vegetarian | Vegan

Cake Ingredients:
  • 6 large eggs
  • 150 grams of icing sugar
  • 50 grams of dark cocoa powder
Hazelnut Cream Ingredients:
  • 250 grams mascarpone cheese (dairy-free equivalent)
  • 250 grams hazelnut cream (dairy-free equivalent)
  • 100 grams hazelnuts, roughly chopped
Icing Ingredients:
  • 200 grams dark chocolate (dairy-free equivalent)
  • 15 ml Azada Extra Virgin Olive Oil
  • 75 grams unsalted butter, room temperature
  • A couple of hazelnuts, for decoration (optional)
Preparation:

Preheat the oven to 180°C (conventional) / 160°C (fan) / gas mark 5 / 375°F. Grease and line a Swiss Roll Tin 20cm by 30cm (or similar) with a single sheet of baking parchment, so that it comes up 2.5cm above the edge of the rim and set aside. Cake. Next, separate the eggs into two separate bowls, beat the egg whites to stiff peaks, when doubled in volume add half the icing sugar and continue whipping until it becomes glossy.  Add the remaining icing sugar to the egg yolks and gently beat until pale. Slowly add the cocoa powder and once combined, gently fold into the egg white mixture. Next, spread the mixture evenly in the prepared tin with the back of a tablespoon and bake it near the centre of the oven for 18–20 minutes or until it feels springy in the centre. Meanwhile, prepare a damp tea towel and spread it out on a flat surface. Then place a sheet of baking parchment that’s about 2.5cm larger than the tin on top of the tea towel. As soon as the Swiss roll is cooked, lift it out holding the sides of the liner and turn it onto the paper immediately. Cover with a clean damp tea towel and leave for a couple of minutes, then remove the damp cloth and spread the cake with the hazelnut cream. Hazelnut cream. Gently whip the mascarpone cheese and hazelnut cream together until smooth. Stir in the hazelnuts and spread evenly over the cake. Then with the shorter edge of the cake nearest to you, make a small incision about 2.5cm from the edge using a ruler, cutting right across the cake but not too deeply (this will help you when you start to roll the cake). Now start to roll the cake away from you and continue to roll, holding the paper and damp cloth behind the cake as you roll the whole thing up. When it’s completely rolled up, hold the paper around the cake to help it ‘set’ in position, then transfer the cake to a wire cooling tray. Icing. Melt the broken chocolate in a bowl set over a saucepan containing 5cm of simmering water (making sure the bowl doesn’t touch the water). Once it’s melted (5–10 minutes) take it off the heat and beat in the butter and Azada’s Extra Virgin Olive Oil and leave it to cool. After the icing has cooled to a spreadable consistency, spread it on the top and around the cake (to resemble a log), and decorate with hazelnuts.

Chef’s Tip

You can also try using walnuts as a substitute for hazelnuts, including hazelnut cream.

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