Recipe for hazelnut spread yule log

Ingredients 

For the sponge cake:

• 4 eggs
• 100 g of sugar
• 100 g of flour
• A pinch of salt

For the gaze :

• 150 g of dark chocolate
• 100 ml of heavy cream
• 30 g of butter

Preparation

sponge cake preparation :

• • Preheat your oven to 180°C (350°F).
  • Separate the egg whites from the yolks.
  • Whisk the yolks with the sugar until the mixture turns pale.
  • Beat the egg whites with a pinch of salt until stiff peaks form.
  • Gently fold the egg whites into the yolk-sugar mixture, alternating with sifted flour.
  • Spread the batter onto a baking tray lined with parchment paper, forming a rectangle about 1 cm thick.
  • Bake for 10-12 minutes, until the sponge is lightly golden.
  • Once out of the oven, flip the sponge onto a clean, damp kitchen towel.
  • Gently remove the parchment paper.
  • Roll the sponge into itself using the towel to shape it. Let it cool.

Filling preparation : 

• • If desired, mix the hazelnut spread with a bit of cream to make it easier to spread.
  • Unroll the cooled sponge and spread the hazelnut spread evenly over its surface.
  • Tightly roll the sponge back up and place it on a serving platter.

Glaze preparation :

• • Heat the cream in a saucepan until it begins to simmer.
  • Remove from heat and add the dark chocolate, broken into pieces. Let it melt.
  • Stir well until smooth. Add butter for a shiny glaze if desired.
  • Pour the glaze over the Yule log, spreading it evenly with a spatula to cover completely.

Decoration :

• • Let the glaze set at room temperature or in the refrigerator.
  • Decorate with chopped hazelnuts, powdered sugar, small fruits, or chocolate shavings.

Enjoy !