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This Christmas log is my favorite sweet treat. I first saw it on Cyril Lignac's show and have since tweaked it my own way. When chocolate meets toasted hazelnuts, it creates pure magic that makes my guests' eyes light up every year. It's become my holiday signature dish.
The sweet that melts my guests' hearts
My kitchen turns into a bakery workshop when I whip this up. The real game-changer is the homemade spread. The soft cake, crunchy hazelnuts, and that shiny glaze that breaks under your spoon make it special. Even my friends who say they can't cook try making it because the recipe's so simple.
My Christmas gems
- For my homemade spread: Carefully picked hazelnuts, homemade vanilla sugar, rich cocoa, my favorite coconut oil. A pinch of sea salt to bring out all flavors
- The ideal cake base: Fresh eggs, silky sugar, lovingly sifted flour, trusty baking powder, fragrant hazelnut oil and honey from my local beekeeper
- The glaze wonder: My special milk baking chocolate, hazelnut oil and precisely crushed hazelnuts
The flavor symphony
- Hazelnut gold
- I start by roasting hazelnuts until their aroma fills the kitchen. Then comes the magical change into smooth paste.
- The fluffy center
- My Thermomix becomes my best friend for creating an airy cake. Mixing ingredients needs to be as precise as a dance.
- The gentle assembly
- This is the key moment when my spread meets the cake. I roll everything carefully like a little treasure.
- The finishing touch
- My shiny glaze dresses the log in its festive coat.
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The tricks behind a flawless log
I keep my log nice and cool but always take it out before serving. Waiting pays off when the flavors bloom at room temperature. For a festive look, I add touches of gold dust and caramelized hazelnuts placed like little jewels on top.
Frequently Asked Questions
- → Can you make the log without a Thermomix?
- Sure, a stand mixer or hand mixer works too. It might take a bit longer, and you'd need to adjust the filling process.
- → How do you roll the sponge without breaking it?
- Wrap the warm sponge in a damp cloth to shape it. Let it cool, then unroll, fill, and gently roll it back up with help from the cloth.
- → Is freezing the log possible?
- Yes, freeze it without the glaze for up to a month. Let it thaw overnight in the fridge, then glaze it fresh before serving.
- → How do I make the glaze shiny?
- Make sure the chocolate is tempered and the log is chilled. Pour the glaze over in one smooth motion for an even coat.
- → Do I really need coconut oil?
- Coconut oil gives the filling its texture. You can swap it with cocoa butter, but avoid other oils as they change the consistency.