Hazelnut Yule Log

Name: Hazelnut Yule Log
Prep time: 30 min
Cook time: 15 min
Yield: 6-8 people
Cuisine: French
Ingredients: 100g Organic Times Organic Self-Raising Flour; 50g Organic Times Cocoa Powder; 1 tsp ground cinnamon; 6 large eggs; 100g caster sugar; pinch of salt; 1 tbsp milk; 100g Organic Times Dark Chocolate Drops; 150ml thickened double cream; 300ml thickened cream double cream; 5 tbsp Baileys ((optional)); 2 tbsp Organic Times Icing Sugar; Organic Times Dark Chocolate Hazelnuts; Organic Times Milk Chocolate Hazelnuts

Our festive Hazelnut Yule Log is full of indulgent texture and taste.
Fluffy sponge and light & airy whipped cream, all wrapped up in luscious, decadent chocolate ganache and topped with crunchy hazelnuts.
Add Baileys Irish Cream for a grown-up dessert or leave it out for everyone in the family to enjoy!

Organic Times
Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 6-8 people

Ingredients

Sponge

100g Organic Times Organic Self-Raising Flour
50g Organic Times Cocoa Powder
1 tsp ground cinnamon
6 large eggs
100g caster sugar
pinch of salt
1 tbsp milk

Ganache

100g Organic Times Dark Chocolate Drops
150ml thickened double cream

Filling

300ml thickened cream double cream
5 tbsp Baileys ((optional))
2 tbsp Organic Times Icing Sugar

Decoration

Method

Sponge

Pre-heat oven to 180ºC fan forced and line a 25cm × 38cm rectangle baking tin with baking paper, set aside.
In a mixing bowl, sift the flour, cocoa and cinnamon, mix to combine.
Separate the eggs into two separate large mixing bowls.
Whisk the yolks with 1/2 (50g) caster sugar for 5 minutes until thickened and pale in colour. Set aside.
Using an electric hand beater, whisk the egg whites, sprinkling in the remaining 50g sugar with a pinch of salt, until soft peaks and glossy.
With a large metal spoon, add a 1/3 of the whisked egg whites to the yolk mixture, gently folding to combine, followed by a 1/3 of the flour mixture. Repeat this same process 2 more times, folding until everything is evenly combined.
Drizzle over the milk and gently fold through.
Pour the batter into the lined baking tin and spread out evenly with a spatula.
Bake for 10-12 minutes or until firm to the touch.
Remove from oven and turn out the sponge onto a piece of baking paper and peel off the old piece of baking paper.
Carefully and slowly roll the sponge up using the paper underneath, so the baking paper is amongst the layers. Set aside to cool completely.

Chocolate Ganache

Place the dark chocolate into medium sized mixing bowl.
Pour the cream into a small pot and heat until just simmering. Remove from heat.
Pour cream over the chopped chocolate and gently stir until fully combined. Place in the refrigerator to set for 20 minutes or until spreadable.

Filling

Pour the cream into a large mixing bowl along with the baileys (if using) and icing sugar Take an electric hand beater and whip the cream until just holding soft peaks.

Assemble

Unfold the swiss roll and spread the cream over the cooled sponge, leaving 2cm clear at the shorter ends of the cake.
Scatter with chopped chocolate hazelnuts, roll the cake into a tight spiral and carefully transfer to a serving plate.
Spread the ganache over the cake evenly. Sprinkle over extra chopped hazelnuts to decorate.
Place into the refrigerator to set for 10-15 minutes.
Serve and enjoy!