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Ingredients:
For the Cake:
5 large eggs, room temperature
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
Pinch of salt
For the Filling:
1 cup heavy whipping cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1/4 cup hazelnut spread (e.g., Nutella)
For the Ganache:
1/2 cup heavy cream
1 cup semi-sweet chocolate, chopped
For Decoration:
Kinder Bueno bars, chopped
Powdered sugar for dusting
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. In a large mixing bowl, whisk eggs and sugar until pale and fluffy, about 5 minutes. Sift in flour, cocoa powder, and salt, then gently fold until just combined. Spread the batter evenly in the prepared pan.
2. Bake the Cake:
Bake for 10–12 minutes or until the cake springs back when lightly touched. While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel into a log shape. Let it cool completely.
3. Prepare the Filling:
In a mixing bowl, whip the heavy cream until soft peaks form. Add mascarpone, powdered sugar, and hazelnut spread. Continue whipping until stiff peaks form.
4. Assemble the Yule Log:
Unroll the cooled cake and spread the filling evenly, leaving a 1-inch border. Carefully roll the cake back up without the towel. Place seam-side down on a serving plate.
5. Make the Ganache:
Heat the heavy cream until just simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly before spreading over the rolled cake.
6. Decorate:
Top with chopped Kinder Bueno bars and dust with powdered sugar for a festive finish.
Preparation Time: 30 minutes
Cooking Time: 12 minutes
Total Time: 1 hour
Servings: 8–10 slices
Calories: Approximately 320 per slice
Notes:
◻️ Make ahead: Prepare the cake and filling a day in advance; assemble and decorate before serving.
◻️ For extra crunch, add chopped hazelnuts inside the filling.
