Dessert for 12

Chocolate Hazelnut Yule Log

Name: Chocolate Hazelnut Yule Log
Total time: 120 min
Yield: 12 servings
Cuisine: British and Irish
Ingredients: 5 eggs separated; 125 g caster sugar; 1 tsp vanilla extract; 100 g chocolate hazelnut spread; 2 tbsp plain flour; 2 tbsp cocoa powder plus extra for dusting (optional); 2 tbsp toasted hazelnuts chopped; 2 tbsp chopped pumpkin seeds; 200 g unsalted butter softened; 500 g icing sugar; 2 tbsp milk; 1 tsp vanilla extract; 2 tbsp cocoa powder; 2 egg whites; 125 g caster sugar; 100 g dark chocolate melted

A chocolate sponge rolls around hazelnut spread, then gets covered with cocoa buttercream, chocolate, and baked meringue mushrooms.

$0.74per serving $

120 minstart to table

12servings

British and Irish Vegetarian Budget Desserts Holiday

Ingredients

5 eggs separated
125 g caster sugar
1 tsp vanilla extract
100 g chocolate hazelnut spread
2 tbsp plain flour
2 tbsp cocoa powder plus extra for dusting (optional)
2 tbsp toasted hazelnuts chopped
2 tbsp chopped pumpkin seeds
200 g unsalted butter softened
500 g icing sugar
2 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder
2 egg whites
125 g caster sugar
100 g dark chocolate melted

Steps

Heat the oven to 250 F and shape the two egg whites and 125 grams sugar into small mushroom caps and stems on a lined baking sheet.
Bake the meringues for 45 minutes, then cool them completely and raise the oven to 350 F.
Beat the five egg yolks, 125 grams sugar, and vanilla, then fold in flour, cocoa, hazelnuts, pumpkin seeds, and the five beaten egg whites.
Spread the batter in a lined 10-by-15-inch pan and bake for 10 to 12 minutes.
Roll the warm cake into a log and cool it completely before unrolling.
Beat the butter, icing sugar, milk, vanilla, and cocoa until smooth, then spread the hazelnut spread inside the cake and reroll it.
Cover the log with buttercream, drizzle it with melted chocolate, and attach the meringue mushrooms.

Main ingredient on sale this week? See what to make with eggs on sale.