Chocolate-Hazelnut Yule Log (recipe) December 31, 2011

JELLY ROLL CAKE (recipe from Jacques Pepin's The Art of Cooking)
8 eggs (separated)
2/3 c. granulated sugar
1 tsp. vanilla
2/3 c. flour

To make jelly roll cake: BEAT the 8 egg yolks, 2/3 c. sugar, and 1 tsp. vanilla together for about one minute, until very fluffy and smooth. Then add the 2/3 c. flour and mix well with a whisk until smooth.  Beat the egg whites until firm. Pour the yolk mix on top of the whites.  FOLD the yolks gently into the whites to retain most of the volume.  BUTTER a parchment paper-lined jelly roll pan (12x16 in.).  Spread the cake batter on the paper, making it of equal thickness all over.  BAKE in a preheated 350 degree oven for 13-15 minutes.  Set aside and cool.

HAZELNUT BUTTER CREAM (from The Silver Palate Cookbook)
1 and 1/4 cups shelled hazelnuts
5 tablespoons corn syrup
2 tablespoons brandy or rum
1 cup confectioners' sugar, sifted
4 tablespoons sweet butter, softened

ROAST hazelnuts on a baking sheet in a 350 degree F. oven for 10-15 mins. Remove from oven and rub between towels to remove skins.  TRANSFER to food processor bowl and chop nuts until they form a paste like peanut butter in texture.  SCRAPE paste into a bowl and stir in corn syrup and rum. Let sit for 20 mins.  CREAM confectioners' sugar and butter until light and fluffy. Add hazelnut paste and mix together. When mixed thoroughly, this paste can be spread onto the cooled jelly roll, which is then rolled up into a log.

RUM-CHOCOLATE GANACHE (from Jacques Pepin's The Art of Cooking)
4 oz bittersweet Ghirardelli chocolate
1/2 cup of heavy whipping cream
1 tablespoon of rum

Melt the bittersweet chocolate in a double boiler. Place the 1/2 c. cream and rum in a bowl and, when chocolate is melted, add it and beat with a whisk for 30 seconds. Using a spatula coat the whole cake with a layer of the ganache.  Add whole, shelled hazelnuts for decoration.