Chocolate Hazelnut Log (Print Version)

# Ingredients:

01 - 20 g of hazelnuts (for the topping).
02 - 2 tablespoons of liquid honey.
03 - 120 g of milk baking chocolate.
04 - 120 g of refined coconut oil.
05 - 1/2 teaspoon of baking powder.
06 - 5 eggs.
07 - 80 g of granulated sugar (dough).
08 - 10 g of vanilla sugar.
09 - 35 g of unsweetened cocoa powder.
10 - 80 g of flour.
11 - 80 g of sugar (spread).
12 - 200 g of hazelnuts (for the spread).
13 - 2 tablespoons of hazelnut oil.
14 - Pinch of sea salt.
15 - 20 g of hazelnut oil (topping).

# Instructions:

01 - Roast hazelnuts at 200°C for about 7–10 minutes. Blend them with both sugars, then add in cocoa powder and coconut oil. Chill for an hour.
02 - Whisk eggs with sugar for 6 minutes at 37°C using the Thermomix. Mix in flour, honey, hazelnut oil, and baking powder.
03 - Spread the batter over a baking sheet. Pop it in the oven for 10 minutes at 180°C, then set it aside to cool off.
04 - Spread the cooled biscuit with the hazelnut mixture. Roll it up, then wrap it tight in plastic wrap. Refrigerate.
05 - Roughly chop the hazelnuts. Melt the chocolate with the hazelnut oil. Pour it over the log, then let it harden for an hour.

# Notes:

01 - Keep chilled in the fridge for up to 48 hours.
02 - Take it out 1–2 hours before eating.

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