Yule Log - cooking recipe

Ingredients

None None FOR THE CHOCOLATE GANACHE
1/2 cup heavy cream
7 oz semi-sweet chocolate, coarsely chopped
None None FOR THE CAKE
3 None eggs
3/4 cup sugar
1/2 cup flour
None None FOR THE HAZELNUT FILLING
1/4 cup Irish cream liqueur, plus 1 1/2 tbsp, for brushing
2 tsp unsweetened cocoa powder, plus 1 1/2 tbsp, for dusting
4 oz mascarpone cheese
4 oz cream cheese, softened
1/4 cup chocolate hazelnut spread

Preparation

For the dark chocolate ganache, bring the cream to a boil in a small saucepan. Remove from the heat. Add the chocolate and stir gently until smooth. Cool to room temperature until the ganache is spreadable.
For the cake, preheat the oven to 350\u00b0F. Grease a 12 x 10-inch baking pan. Line the bottom with parchment paper, extending the paper 2 inches above the long sides of the pan; grease the paper.
Beat the eggs and 1/2 cup of the sugar in a large bowl with an electric mixer for 5 mins or until the mixture is thick and creamy. Fold the triple-sifted flour into the egg mixture. Spread in the prepared pan, smoothing the top. Bake for about 15 mins.
Place a large sheet of parchment paper on a wire rack. Sprinkle the paper with the remaining 1/4 cup sugar. Turn the cake onto the parchment paper and remove the lining paper. Immediately roll up the cake from the short side. Cool the cake.
For the hazelnut filling, beat all ingredients in a medium bowl with an electric mixer until thick and creamy.
Unroll the cake. Brush with the liqueur, then spread with the filling, leaving a 1-inch border on one short side. Roll up from the opposite short side, using the paper as a guide. Transfer to a serving platter. Spread the ganache over the cake, then dust with sifted cocoa powder. Refrigerate for 1 hour before cutting. Decorate the log with fresh cherries, if desired.