How To Make Chocolate Hazelnut Yule Log with Meringue Mushrooms
It’s always the season for merry making and nothing gets merrier than a full stomach. These Christmas recipes will do the trick for happy smiles and bellies. Nobody goes on diet and no tummy goes hungry during Christmas!
Serves:
Ingredients
- 4 eggs
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup butter, melted
- 1/2 cup chocolate hazelnut spread
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 4 meringue mushrooms
- Confectioners’ sugar, for dusting
Instructions
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Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.
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In a large mixing bowl, beat the eggs and sugar until light and fluffy.
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In a separate bowl, sift together the flour and cocoa powder. Gradually add the dry ingredients to the egg mixture, folding gently until incorporated.
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Pour the melted butter into the batter and fold until well combined.
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Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is still warm, carefully roll it up from the short end using the parchment paper. Allow it to cool completely while rolled up.
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In a medium mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
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Gently unroll the cooled cake and spread the chocolate hazelnut spread evenly over the surface. Top with a layer of the whipped cream.
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Roll up the cake again, removing the parchment paper as you go. Place the rolled log on a serving platter.
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Decorate the log with the meringue mushrooms and dust with confectioners’ sugar to resemble a snowy forest.
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Serve chilled and enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 21g
- Saturated Fat : 12g
- Cholesterol : 170mg
- Sodium : 100mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 27g
- Protein : 7g
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