The Christmas log is a typically Christmas dessert, linked to the tradition of the Yule log.
It resembles the wooden log burned on Christmas Eve.
The recipe I propose includes a sponge cake filled with lots of delicious hazelnut cream.
The Nutella log is then covered with a cocoa mixture that hardens and is shaped to resemble tree bark.
This dessert is truly a delight, very scenic in its presentation, and is ideal to serve both on Christmas Day and on any day during the Christmas period.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 416.64 (Kcal)
- Carbohydrates 40.06 (g) of which sugars 30.90 (g)
- Proteins 5.84 (g)
- Fat 26.56 (g) of which saturated 19.46 (g)of which unsaturated 6.71 (g)
- Fibers 2.25 (g)
- Sodium 46.67 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 5 eggs
- 1/2 packet vanillin
- 1 tsp baking powder
- 1 1/2 cups Nutella®
- 1 cup butter
- 1/2 cup powdered sugar
- 2 tbsps unsweetened cocoa powder
Tools
- 1 Electric whisk (silicone)
- Spatula
- Baking tray (oven)
- 1 Pot
Steps
Prepare the Christmas log with Nutella by first lining a baking tray (13.8 x 15.7 inches) with parchment paper.
Separate the egg yolks from the whites and beat the whites until stiff.
In a separate bowl, beat the yolks with the sugar and vanillin using an electric whisk, until you obtain a frothy mixture.
Gradually add the sifted flour and baking powder to this mixture, incorporating with the electric whisk. Add the egg whites, blending with upward movements using a silicone spatula.
Spread the batter evenly on the parchment paper and bake at 356°F in the center of the oven, static function, for 12/14 minutes, until dry and just golden.
Once removed from the oven, immediately cover with another sheet of parchment paper or a damp cloth that doesn’t smell of detergent, and roll up, leaving it to cool completely.
After the necessary time, first focus on the coating.
Gently melt the butter over very low heat, remove from the heat. Then add the powdered sugar and cocoa, and mix.
Let it cool to thicken slightly.
Soften the Nutella if necessary by immersing the jar in hot water, then generously spread it inside the roll, which we will have delicately freed from the two sheets of parchment paper.
Roll it not too tightly and wait a few minutes until the Nutella no longer drips.
Then cut the two ends diagonally and place them alongside the log with the straight side.
Cover everything with the coating that in the meantime will have thickened.
It is important that it is no longer liquid, otherwise it will drip off the log.
Spread it evenly, leaving only the ends bare, and use a fork to create lines that mimic the surface of wood.
Dust with powdered sugar and keep in the fridge for a few hours before serving.
The Christmas log with Nutella is now ready.
In the fridge, well sealed in a cake container, for about 4 days.
In the fridge, well sealed in a cake container, for about 4 days.
Here is a selection of very useful products for making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
