An elegant and ultra-indulgent dessert to elevate your celebrations! This log combines a soft cocoa biscuit, a melting ganache, and crunchy hazelnuts. It is all topped with chocolate-covered treats for a festive and irresistible touch.
Cake Preparation Preheat your oven to 180°C (350°F). Separate the egg whites from the yolks. Whip the egg whites until stiff and set aside. In another bowl, whisk the yolks with the sugar until the mixture whitens. Gently fold in the sifted flour and cocoa powder. Then add the whipped egg whites, carefully folding them into the mixture. Spread the batter onto a baking sheet lined with parchment paper. Bake for 10 minutes.
Roll the cake. When it comes out of the oven, turn the cake onto a slightly damp clean towel. Carefully remove the parchment paper and roll the cake in the towel. Let it cool.
Preparation of the ganache: Heat the liquid cream until boiling. Pour it over the broken dark chocolate and let it melt. Add the butter and mix until you achieve a smooth texture. Incorporate 50g of crushed hazelnuts.
Assembly of the log Carefully unroll the cake and spread the ganache on it. Roll the cake up again, tightening it well. Cover the outside of the log with the remaining ganache.
Decoration Sprinkle the log with the remaining crushed hazelnuts and place some chocolate truffles on top. Lightly dust with cocoa powder for a perfect finish.
0 servings
8
TH 
EN