Chocolate and Hazelnut Yule Log
with homemade ganache | to share5.0(2)
Calories
:
1713 kcalProtein
:
30.2g proteinDifficulty
:
EasyRecipe
Allergens:
- Hazelnoten
- Noten
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Soja
- Ei
- Gluten
- May contain traces of allergens
- Lupine
- Melk (inclusief lactose)
- Soja
- Ei
- Pinda's
- Noten
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
80 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
80 g
Cane sugar
(Contains: Gluten, May contain traces of allergens)
75 g
Flour
(Contains: Gluten, May contain traces of allergens, Gluten, Tarwe)
4 g
Baking powder
(Contains: Lupine, Melk (inclusief lactose), Soja, Ei, Gluten, May contain traces of allergens, Gluten, Tarwe)
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
200 g
Chocolate chips
(Contains: Melk (inclusief lactose), Gluten, Pinda's, Noten, Sesamzaad, May contain traces of allergens, Soja)
50 g
Powdered sugar
(Contains: Pinda's, Soja, Ei, Lupine, Melk (inclusief lactose), Sesamzaad, Noten, Gluten, May contain traces of allergens)
3 piece
Egg
(Contains: Ei)
Not included in your delivery
2 tablespoon
Water
Nutrition Values
Energy (kJ)7167 kJ
Calories1713 kcal
Fat91.4 g
Saturated Fat40.2 g
Carbohydrate144 g
Sugar113.9 g
Dietary Fiber13.2 g
Protein30.2 g
Salt1.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Mixer
•Spatula
•Whisk
•Saucepan
Cooking Steps
1
- Preheat the oven to 160°C.
- Transfer the hazelnuts to a parchment-lined baking sheet and roast for 5 - 8 minutes.
- Separate the egg whites and yolks into two bowls.
- Beat the egg whites with a handheld mixer for 2 - 3 minutes until stiff peaks form.
2
- Whisk the yolks with 80g of cane sugar and 2 tbsp of water for 2 - 3 minutes until pale and fluffy.
- With a spatula, gently fold in 75g of flour and the baking powder.
- Fold in the egg whites in two batches.
3
- On a parchment-lined baking sheet, spread the batter evenly into a rectangular shape that is about 1cm thick.
- Bake for 10 - 12 minutes until lightly golden, then allow the cake to cool.
4
- In a saucepan, heat the cream over medium-high heat until simmering.
- Turn off the heat, add the chocolate chips and powdered sugar and stir together.
- Allow to cool for 10 - 15 minutes.
5
- Crush or roughly chop the hazelnuts.
- Spread two-thirds of the ganache over the cooled cake, leaving a 1cm border. Scatter over two thirds of the hazelnuts.
- Roll the cake tightly (but carefully to avoid cracking) and place it sealed-side down.
- Pour the rest of the ganache on top, then transfer to the fridge for 10 - 15 minutes.
6
- Create a wood grain effect on the log using a fork and garnish with the rest of the hazelnuts.
- Refrigerate for at least 2 hours before serving.
