Nutella Log Recipe

For the classic sponge cake: Mix the eggs and sugar in a bowl and start beating it over a double boiler. The mixture should reach 40°C.

Then, place the mixture directly into the mixer at maximum speed. When the mixture is nicely white and airy, add the sifted flour while reducing the speed of the mixer, then the melted butter without it being hot. Finish mixing with a spatula.

Line a pan with a strip of parchment paper secured with oil to pour in the mixture. Bake directly at 170°C for about 25 minutes.

For the whipped mascarpone cream: Whisk all the ingredients together. Do not whip too tightly; the cream should remain slightly soft.

For the cherry syrup: Whisk the ingredients together.

Make large round chocolate shards by spreading tempered chocolate onto parchment paper and then letting it set on a rolling pin.

Cut the sponge cake into 4 equal disks, soak the 2nd and 4th with the syrup. Spread a thin layer of chocolate hazelnut spread on the first disk, cover with the second disk, and pipe vanilla whipped cream before scattering with cherries. Cover with the third disk, spread a second layer of chocolate hazelnut spread, and close with the fourth disk.

Completely cover with whipped cream and smooth with a spatula. Decorate the top with chocolate spread and finish by placing large chocolate shavings all around the edges.

To finish, here are two tips from Grégory Cohen for making SNOW DAY with chocolate spread: 1- Spread the chocolate spread on the sponge cake using a piping bag instead of a spatula. It makes it easier to distribute the spread, especially when doing it with your children. 2- Use the excess whipped cream/mascarpone mixture to stick the chocolate shavings.