Hazelnut Festive Log

 

With the holidays coming nearer, this is a great recipe for

entertaining!

 

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp salt

3 eggs

1 cup granulated sugar

3 tbsp water

1 tsp vanilla

1/2 cup milk

Icing sugar

 

Topping:

 

2 egg yolks

1 egg

1/3 cup granulated sugar

2 cups milk

2 tbsp custard powder (optional)

4/5 cup softened unsalted butter

1 2/3 cup hazelnut spread (Nutella)

1 cup slivered roasted almonds

 

Preheat oven to 375°F (190°C).

 

1. In bowl, combine flour, cocoa, baking powder and salt. Set aside.

 

 

2. In separate large bowl, whisk eggs with sugar lightly. Stir in

water and vanilla. Add dry ingredients gradually to egg mixture,

alternating with milk. Beat with electric mixer until smooth.

 

3. Pour preparation into buttered jelly-roll pan or on a cookie

sheet covered with lightly buttered wax paper. Bake for 10 to 12

minutes or until toothpick inserted in centre comes out clean.

 

4. Invert cake onto kitchen towel dusted with icing sugar. Peel off

wax paper from cake. Immediately roll cake with towel lengthwise and

set aside to cool. Place in refrigerator for 1 hour, making sure

cake remains rolled.

 

5. Remove cake from refrigerator and unroll. Spread half of the

topping over cake evenly with spatula. Roll cake and cover log

completely with remaining topping. Top with almonds and refrigerate.

 

Topping :

 

1. In bowl, whip egg yolks, egg and sugar. Set aside.

 

2. In saucepan, bring milk to boil. Gradually add hot milk to egg

mixture, whisking until smooth. Return to saucepan and bring to boil

over low heat, stirring regularly. Simmer for 1 minute. Remove from

heat and cool for 10 minutes. Add custard powder, if desired, and

butter, whipping lightly until butter has melted. Refrigerate.

 

3. When custard is cool, whip until foamy. Stir in hazelnut spread.

Set aside.