A classic Christmas recipe, but we think this one can be enjoyed all year round!
For the sponge:
4 large eggs, separated
90g self raising flour
40g icing sugar
2 tbsp cocoa powder
Seeds from 1 vanilla pod
Pinch of salt
For the filling:
400ml double cream
100g Ferrero Rocher, roughly chopped (or any chocolate bar)
2 tbsp icing sugar
For the icing:
150g 70% dark chocolate
150g room temperature butter
150g icing sugar
70g caster sugar
50g hazelnuts, chopped
Preheat the oven to 180ºC & line a 25x30cm baking tray with baking paper
Whisk the egg whites & salt to soft peaks, add the icing sugar and continue to whisk to stiff peaks.
Add the vanilla and whisk in the egg yolks one at a time.
Sift the flour and cocoa powder into the bowl and carefully fold in until combined and the mixture is an even colour. Pour into the lined baking tray and bake for 10 minutes.
Once cooked, loosen the edges of the sponge using a palette knife and flip the tray over onto another large sheet of baking paper. While the sponge is still hot, remove the baked sheet of paper then roll the sponge up tightly with the paper inside and leave to cool while you get on with the other bits.
Make the hazelnut brittle by melting the sugar in a pan and allowing it to cook until golden brown. Remove from the heat and stir in the chopped hazelnuts, pour onto a sheet of baking paper and leave to cool.
Make the filling by whipping the double cream and icing sugar to soft peaks then stir in the chopped chocolate bar.
For the icing, melt the chocolate over a double boiler or in the microwave and leave to cool. Whisk together the butter and icing sugar until smooth then whisk in the melted chocolate.
Unroll your cooled sponge, spread the cream filling all over and re-roll the log, this time keeping the baking paper on the outside
Cut ¼ of your log off at an angle and position on the side of the large piece like a branch; spread the chocolate icing all over. Break up the hazelnut brittle and scatter on top of the log. Finally give the whole thing a dusting of icing sugar.