Merry Christmas: Chocolate Hazelnut Log

 Merry Christmas to you all!!! Wish you a happy Christmas (and wonderful new year ^^).

This year, I have a chance to make Christmas log (well, I always want to make something, haha). It's very easy to make plus you can make it in advance too as the thick ganache will cover the cake and prevent it from drying. 
The only thing that take time is whipping the egg as the recipe needs 6 eggs, it's good idea to use your stand mixer than hand mixer (I used hand mixer and kept my fingers crossed). The finished cake is a bit sticky so don't rush when removing the baking paper from the cake or you will remove your cake too. 
I have nothing much to talk about, I still live hectic life (no matter how I try, haha), so many things to do so little time. I think I'm lucky to be able to do all the things I like, it's not easy to fit everything into 24 hours  but I keep trying ^^. There are many people who think they don't have a chance to start something they want to do, but if you're reading this, remember that you need to find some times, some chances for your dream and passion, and you will be happier.
Wish you all a Happy new year !!

Chocolate Hazelnut Log

 6 ...................................... Eggs
150g ................................. Dark brown sugar
.......................................... Pinch of salt
1tbsp ................................. All purpose flour
50g ................................... Cocoa powder

Filling 
200g ................................. Dark chocolate (I use 64%)
200g ................................. Chocolate hazelnut spread
300g ................................. Whipping cream (A)
1tsp .................................. Vanilla extract
300g ................................. Whipping cream (B)

......................................... Icing sugar to dust


Preheat the oven to 180C
Line 25x37cm rimmed baking pan with baking paper.
Sift cocoa powder and flour together.

 Whisk egg and pinch of salt with electric mixer (or  stand mixer) until light in color, slowly add the brown sugar. Whisk until mousse-like and doubled in volume.
Fold the cocoa powder mixture into the egg mixture in 2-3 additions.

 Fold until smooth.

 Pour the batter into the prepared pan, tilt the pan slowly from side to side letting the batter run into the corners.
Knock the pan lightly to remove large bubbles.
Bake for 15-18 minutes, or until the top of the cake spring back when press lightly.

 Spread a large sheet of baking paper on work surface, sift the cocoa powder (about 2 tbsp) over the paper.
Flip the cake onto the prepared baking paper, remove the baking pan, cover the cake with clean tea towel.
Let the cake cool.

Put dark chocolate and chocolate hazelnut spread into a bowl. 
Heat the whipping cream (A), in the microwave (2-3 minutes 600W) until boil.
Pour the hot cream into chocolate bowl with vanilla extract, stir lightly until chocolate melt and the ganache smooth.
Let the ganache cool to room temperature.

 Whip the whipping cream (B) until soft peaks formed.
Fold 1/3 of whipped cream into 150g of ganache.

 Pour the mixture back into the whipped cream bowl.

 Fold until combine.

Remove the tea towel and carefully peel of the baking paper.

Spread the filling over the cake, Roll the cake (use the paper to help make the roll tight.

Refrigerate until firm.

When the cake firm enough to handle, cut about 10cm from one end, at an angle.

Transfer the large piece to a serving plate, then nestle the shorter one against it to make a branch.

Spread the remaining ganache all over, adding plenty of texture with fork.

(Note: if the ganache is too soft refrigerate for 15-20 minutes)

Refrigerate for at least 1 hour or up to 3 days.

Dust with icing sugar before serving.

Merry Christmas: Chocolate Hazelnut Log