Description
Delight in the festive season with this Chocolate Hazelnut Christmas Log, a harmonious blend of rich chocolate and creamy hazelnut in a beautifully rolled sponge cake.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour, sifted
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup chocolate hazelnut spread
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- In a large bowl, beat together eggs and granulated sugar until thick and pale, about 5 minutes.
- In another bowl, whisk together sifted flour, cocoa powder, and baking powder. Gradually fold this mixture into the egg-sugar mixture to maintain airiness.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until it springs back when lightly pressed.
- Once baked, turn the cake out onto a piece of parchment paper dusted with powdered sugar. Carefully remove the original parchment paper.
- Roll the cake tightly from one end while still warm, helping it retain its shape as it cools.
- After cooling completely, unroll the cake gently and spread chocolate hazelnut spread over the surface before rolling it back up.
- Dust with powdered sugar for a festive look before slicing generously to serve.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 210
- Sugar: 18g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider incorporating a splash of espresso or orange zest into the filling. If desired, substitute hazelnuts with almonds or pecans for a different nutty twist. Store in an airtight container in the fridge for up to five days or freeze wrapped tightly for longer preservation.