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Nutella Christmas Log




Source of Recipe


Nutella Homepage


Recipe Link: http://www.nutellausa.com

List of Ingredients




GINGER CAKE:
1/4 C all-purpose flour
1/4 C potato starch
2 tsp ground ginger
2 Tbs candied ginger root, finely chopped
4 large eggs
1/4 light brown sugar
1/4 granulated sugar

ORANGE CREAM FILLING:
2 C whole milk
2 tsp. orange zest
1/2 C granulated sugar
8 large egg yolks
3 Tbs cornstarch
2 Tbs unsalted butter, softened

FROSTING:
1 stick unsalted butter, softened
2 Tbs honey
1/2 cup Nutella
3 oz bittersweet chocolate, melted and cooled

Chocolate shavings

Recipe



Preheat oven to 400 degrees.

Line 2"x17" jelly roll pan with aluminum foil then grease and flour the foil, tapping out the excess flour.

MAKE THE GINGER CAKE:
In a medium bowl, sift together the flour and potato starch. Stir in the gingers and set aside. In another medium bowl, using a hand-held mixer, whip the eggs on medium speed for 2 minutes. Add the sugars; increase mixer speed to high speed and beat for 5 minutes longer or until the mixture has tripled in volume. Gently fold in the flour mixture in 3 batches until fully incorporated. Pour into the prepared pan and spread the batter evenly with a spatula. Bake for 8-10 minutes or until the surface springs back lightly when touched.

Remove the cake from the oven and dust the surface lightly with confectioner's sugar. Lay a kitchen towel or a large piece or parchment over the cake and cover with a cooling rack. Carefully invert the cake onto the rack and gently remove the pan and the foil. Starting with the long end, roll the cake up in the towel and allow it to cool completely.

MAKE THE PASTRY CREAM:
In a 4 qt heavy bottomed saucepan, bring the milk, orange zest and sugar just to a boil. Remove from the heat. In a medium bowl, whisk together the egg yolks and cornstarch. Slowly add the yolk mixture to milk, whisking constantly. While continuing to whisk, return the pan to a medium high heat, and boil for 2 minutes. Pour the hot pastry cream into a heat proof glass bowl and stir in the butter. Cover the surface with plastic wrap and refrigerate until completely cooled, about 1 hour.

MAKE THE CHOCOLATE FROSTING:
Beat the butter and honey together using a hand-held mixer. Add the Nutessa and bittersweet chocolate; whip until completely smooth.

ASSEMBLE THE CAKE:
Gently unroll the cake from the towel, trim 1/4" off the sides with a serrated knife or kitchen scissors and spread the surface with the orange cream. Re-roll the cake.

Cuff off a piece on the bias 2" from one end of the cake. Spread the rest of the roll with 3/4 of the frosting. Place the extra piece, flat side down, on top of the cake and cover with remaining frosting, so it resembles a log with a broken branch.

Chill for 30 minutes. To serve, garnish with chocolate curls, chopped toasted hazelnuts, and dust with confectioner's sugar.