Nutella Yule Log with Hazelnut Cream
Soft chocolate sponge cake soaked with sugar syrup, filled and frosted with whipped Nutella mascarpone cream, rolled into a log, and topped with hazelnuts. A festive dessert combining light sponge texture with rich hazelnut-chocolate flavors.
Ingredients
Instructions
- 1
Chill a large mixing bowl in freezer or fridge. Preheat oven to 350°F.
- 2
Beat egg yolks with sugar until pale. Mix in melted butter and vanilla extract.
- 3
Add sieved flour and cocoa powder, combine well.
- 4
Whip egg whites until stiff peaks form. Fold into flour mixture.
- 5
Spread over lined rectangular baking tray. Bake for 10 minutes.
- 6
While baking, combine sugar and water in saucepan. Bring to boil and remove from heat.
- 7
Spread syrup evenly over warm cake. Cool completely.
- 8
In chilled bowl, beat cold cream, mascarpone, and Nutella until combined.
- 9
Spread two-thirds of filling over cooled cake. Scatter chopped hazelnuts.
- 10
Roll cake into log. Spread remaining filling over surface.
- 11
Decorate with additional chopped hazelnuts and chocolate balls.
Tips
Keep cream and mascarpone very cold before whipping to achieve proper consistency.
Cool cake completely before adding filling to prevent melting.
Roll while cake is still flexible but cool enough to handle.
Good to Know
Refrigerate up to 3 days covered.
Prepare cake and syrup 1 day ahead. Assemble and decorate up to 8 hours before serving.
Slice with warm knife for clean cuts. Serve chilled or at room temperature.
Common Mistakes
Do not skip chilling the cream and mascarpone to avoid grainy, separated filling.
Do not over-beat the filling mixture to prevent separating and becoming oily.
Do not roll while cake is hot to avoid cracking.