Chocolate Hazelnut Yule Log with Meringue Mushrooms Recipe

Preheat the oven to 350°F (175°C). Grease and line a baking sheet with parchment paper.

In a large mixing bowl, beat the eggs and sugar until light and fluffy.

In a separate bowl, sift together the flour and cocoa powder. Gradually add the dry ingredients to the egg mixture, folding gently until incorporated.

Pour the melted butter into the batter and fold until well combined.

Spread the batter evenly onto the prepared baking sheet. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is still warm, carefully roll it up from the short end using the parchment paper. Allow it to cool completely while rolled up.

In a medium mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Gently unroll the cooled cake and spread the chocolate hazelnut spread evenly over the surface. Top with a layer of the whipped cream.

Roll up the cake again, removing the parchment paper as you go. Place the rolled log on a serving platter.

Decorate the log with the meringue mushrooms and dust with confectioners’ sugar to resemble a snowy forest.

Serve chilled and enjoy!