Bûche de Noël with Hazelnut Praline Mascarpone Cream

Ingredients

• 4 large eggs

• 100 gr (1/2 cup) sugar

• 75 gr (2/3 cup) flour

• 25 gr (1/4 cup) cocoa powder

• Pinch of salt

• For the filling;

  • 225 gr (1 cup) mascarpone

  • 240 ml (1 cup) heavy cream

  • 15 gr (2 tbsp) powdered sugar

  • 45 gr (2 tbsp) hazelnut praline paste

• For the ganache;

  • 150 gr (1 cup) dark chocolate chips

  • 100 ml (1/3 cup + 4 tsp) heavy cream

  • 15 gr (1 tbsp) unsalted butter

Instructions

1. Preheat the oven to 180°C/350°F. Line a 27x40cm (10.5x15.5inch) baking pan with parchment paper.

2. In a large bowl, beat eggs and sugar with a hand or stand mixer for 5-7 minutes until it becomes light and fluffy. Shift flour, cocoa powder, and salt. Fold to combine. Spread the batter into the baking sheet and bake for 10 minutes.

3. While the cake is baking, prepare a clean kitchen towel with a dusting of powdered sugar. Once the cake is out of the oven, run a knife around the edge of the pan, and turn the warm cake out onto the towel. Gently remove parchment paper. Starting from a short end of the cake, roll the cake with the towel. Leave it cool with the towel.

4. For the filling; beat mascarpone, whipping cream, and powdered sugar with a hand mixer until medium peaks form. Add hazelnut praline paste and beat to combine.

5. For the ganache; place chocolate and butter in a large bowl. Bring cream to boil and pour over chocolate. Let it sit for a minute and combine until ganache forms. Leave it to cool for an hour.

6. To assemble; unroll the cake, fill with cream, and re-roll the cake. Diagonally slice 3 inches of cake. Place the cut piece to the side with a little ganache. Cover the whole cake with ganache and decorate with a fork to make the cake resemble tree bark. Enjoy!