Chocolate Hazelnut Yule Log with Meringue Mushrooms

• eggs↗5

  separated

• granulated sugar↗125g g
• vanilla extract↗1 tsp tsp
• chocolate hazelnut spread↗100g g
• plain flour↗2 tbsp tbsp
• cocoa powder↗2 tbsp tbsp

  plus extra for dusting

• toasted forest nuts2 tbsp tbsp

  chopped

• crushed pumpkin seeds2 tbsp tbsp
• unsalted butter↗200g g

  softened

• powdered sugar500g g
• milk↗2 tbsp tbsp
• vanilla extract↗1 tsp tsp
• cocoa powder↗2 tbsp tbsp
• egg whites↗2
• granulated sugar↗125g g
• темний шоколад↗100g

  розтоплене

Step-by-step instructions

1. 1

   Meringue mushrooms can be prepared up to a week in advance. Preheat the oven to 120 °C/100 °C fan/gas ½ and line a tray with parchment paper. Transfer the egg whites to a clean bowl and beat with an electric mixer until stiff peaks form, about 3 minutes. Add the sugar, one spoon at a time, continuously beating until all sugar dissolves and the meringue becomes thick and glossy—it should hold its shape when the mixer is lifted. Rub a little of the meringue between your fingers to ensure the sugar has dissolved.

2. 2

   Transfer the meringue into a pastry bag fitted with a large round tip. Pipe the caps of the mushrooms, holding the bag about 0.5 cm above the tray and extruding flat circles of varying sizes (aim for 12‑15). Pipe short lines for the stems, then gently press any tips with a damp finger. Dust the caps with cocoa and bake for 1 hour until the merengues lift easily from the parchment. Let cool in the oven with the door closed. Store in an airtight container for up to a week.

3. 3

   Preheat the oven to 180 °C/160 °C fan/gas 4 and line the base and sides of a Swiss roll pan (32 × 22 cm) with parchment paper. Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form, then gradually add half the sugar, spoon by spoon, beating to a glossy consistency. In a second bowl, beat the yolks with the remaining sugar and vanilla extract until pale and fluffy. Add the chocolate hazelnut spread and beat for another minute. Fold one‑third of the beaten whites into the chocolate mixture to loosen it. Gently fold in the remaining egg‑white mixture in two batches, just until combined. Sift the flour, cocoa and a pinch of salt, then fold again until chocolate streaks remain, avoiding over‑beating which would deflate the batter. Pour the batter into the pan, spread evenly to the edges and bake for 12‑15 minutes until firm and springy.

4. 4

   Cover the sponge cake, keeping it in the pan, with a sheet of parchment paper, then a clean kitchen towel. Let it cool completely. For the buttercream, beat the butter until smooth in a large bowl with an electric mixer. Add the sugar, half the milk and vanilla extract. Beat for 1 minute until creamy.

5. 5

   Turn the sponge onto the parchment and kitchen towel, remove the pan. Using a sharp knife, make a cut about 1 cm deep from one of the long sides, keeping that side nearer to you and avoiding cutting through to the end. Spread one‑third of the buttercream, leaving a 1 cm strip along both long edges. Using the parchment and towel, roll the sponge into a tight spiral. Trim a piece about 8 cm long at an angle. Transfer the main portion to a serving board and press the trimmed piece onto it, mimicking a branch.

6. 6

   Mix the cocoa with the remaining milk and add to the buttercream. Spread it over the entire Christmas log using a palette knife. Be sure to seal the seam well, then run a fork through the cream to create lines resembling bark.

7. 7

   Sprinkle the toasted forest nuts and crushed pumpkin seeds around and on the log. Attach the bases and caps of the mushrooms with melted dark chocolate and affix them to the log. Store in an airtight container for up to four days.