Chocolate Hazelnut Cream Yule Log (Bûche de Noël)

Ingredients

Tick the ingredients as you go

Sugared cranberries and rosemary (optional)

• 1 cup (100g) fresh cranberries (not frozen)
• 4-5 rosemary sprigs
• 3/4 cup (180ml) water
• 1 1/4 cups (250g) granulated sugar, divided

Cake

• 1 1/3 cups (157g) cake flour
• 2 tablespoons (10g) unsweetened natural or Dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, separated, at room temperature
• 1 cup (200g) granulated sugar, divided
• 2 tablespoons (30ml) vegetable, canola or melted coconut oil
• 1 1/2 teaspoons pure vanilla extract

For rolling

• 3 tablespoons (15g) cocoa powder

Meringue mushrooms (optional)

• 1 large egg white, at room temperature
• Scant 1/8 teaspoon cream of tartar (about 1/16 teaspoon)
• Pinch of salt
• 2 tablespoons (25g) granulated sugar
• 1/2 teaspoon cocoa powder (optional, for dusting)
• 1 ounce (28g) semi-sweet chocolate, finely chopped

Cocoa hazelnut whipped cream

• 1 1/2 cups (360ml) cold heavy cream
• 2 tablespoons (30ml) hazelnut liqueur
• 1/4 cup (30g) confectioners' sugar
• 1 tablespoon (5g) cocoa powder
• 1/2 cup (60g) finely chopped hazelnuts (optional)

Ganache topping

• 6 ounces (170g) semi-sweet chocolate, finely chopped
• 3/4 cup (180ml) heavy cream

Instructions

1. 1

   Sugared cranberries (optional, the night before): place the cranberries and rosemary in a heatproof bowl. Heat the water with 3/4 cup (150g) of the sugar over medium heat until the sugar dissolves and it simmers. Cool for 5 minutes, pour over the fruit, cover, and let sit for 15 minutes. Drain onto a lined sheet and air-dry, uncovered, for 1 hour. Roll in the remaining 1/2 cup (100g) sugar and let dry for at least 1 more hour at room temperature or in the fridge.

2. 2

   Heat the oven to 350°F (177°C). Grease the pan, line it with parchment, and grease the parchment.

3. 3

   Whisk the flour, cocoa, baking powder and salt. In a mixing bowl, whip the egg whites with 1/2 cup (100g) of the sugar on high for 4-5 minutes to stiff peaks and transfer to another bowl. In the same mixing bowl, beat the yolks with the remaining sugar, the oil and vanilla on high for 3-4 minutes, until thick and pale.

4. 4

   Fold the whites into the yolk mixture in two additions (about 10 seconds on low each time), then add the flour mixture in two additions. Do not overmix.

5. 5

   Spread the batter evenly in the pan, tap the pan on the counter to release air bubbles, and bake for 15-16 minutes, until the cake springs back when lightly pressed.

6. 6

   Dust a clean towel or sheet of parchment with the 3 tablespoons (15g) cocoa. Run a knife around the cake and turn it out onto the dusted towel straight away. Peel off the baking parchment and, while hot, roll it up from a short end. Let it cool completely in its rolled shape (about 3 hours in the fridge, or up to 1 day).

   
7. 7

   Meringue mushrooms (optional): heat the oven to 200°F (93°C) and line a baking sheet. Beat the egg white, cream of tartar and salt until foamy, about 2 minutes. With the mixer on high, add the sugar gradually and beat for about 2 more minutes, to stiff, glossy peaks. Pipe quarter-size caps and 1-inch-tall stems (about 16 pieces in all). Flatten any peaks with a damp fingertip and dust the caps with cocoa if you like. Bake for 2 hours without opening the oven, then switch it off and leave the meringues inside for 20 minutes before cooling completely. Melt the 1 ounce chocolate (over a double boiler or in the microwave in 15-second bursts), cool for 5-10 minutes, and use a dab to glue each stem to a cap. Let harden for about 1 hour.

9. 8

   Let the rolled cake sit on the counter for a few minutes to take the chill off.

10. 9

    Whipped cream: beat the cream, liqueur, confectioners' sugar and cocoa on medium-high for 2-3 minutes, to medium-stiff peaks.

11. 10

    Gently unroll the cake. Spread the cream over it, leaving a 1/2-inch border, and sprinkle with hazelnuts if using. Roll it back up (without the towel) and set it seam side down on a board. Dust with a little cocoa if the outside looks damp. Refrigerate for at least 30 minutes, or up to 2 days.

    
12. 11

    Ganache: put the chopped chocolate in a bowl. Heat the cream until it just begins to simmer (not a hard boil), pour it over the chocolate, wait 2-3 minutes, then stir until smooth. Refrigerate, uncovered, for 30 minutes to 1 hour, until thick.

13. 12

    Cut a 3-4 inch piece off one end on the diagonal and set it against the side of the log as a branch. Cover the top and sides with ganache and drag a fork through it to make bark-like lines.

    
14. 13

    Just before serving, decorate with the meringue mushrooms, sugared cranberries and rosemary (if using), and a dusting of confectioners' sugar.

15. 14

    Refrigerate leftovers for up to 3 days.