Salted Chocolate Yule Log

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 30x40cm (12x16 inch) baking sheet with butter and line it with parchment paper.

   Tip: Make sure the parchment paper is long enough to reach the edges of the baking sheet.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, cocoa powder, and salt.

   Tip: A wire whisk or a spatula work well for this task.

3. 3

   In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy. Add the vanilla extract and beat until combined.

   Tip: Don't overmix at this stage, as it can lead to a dense cake.

4. 4

   Gradually add the dry ingredients to the wet ingredients, beating until just combined.

   Tip: Be careful not to overmix, as it can lead to a tough cake.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Be careful not to burn the chocolate.

6. 6

   Pour the melted chocolate into the cake batter and stir until combined.

   Tip: Make sure the cake is well-coated with the chocolate mixture.

7. 7

   Pour the batter into the prepared baking sheet and smooth the top.

   Tip: Use a spatula or offset spatula to spread the batter evenly.

8. 8

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as it can lead to a dry cake.

9. 9

   Remove the cake from the oven and let it cool in the baking sheet for 10 minutes.

   Tip: This is an important step, as it helps the cake to set and become easier to shape.

10. 10

    Transfer the cake to a wire rack to cool completely.

    Tip: Don't cut the cake until it is completely cool, as it can crumble.

11. 11

    Once the cake is cool, use a serrated knife to trim the edges and shape the cake into a log shape.

    Tip: Use a serrated knife to avoid crushing the cake.

12. 12

    Melt the chopped hazelnuts in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.

    Tip: Brush the melted hazelnuts onto the cake to give it a nice sheen.

13. 13

    Drizzle the heavy cream over the top of the cake in a zig-zag pattern.

    Tip: Use a piping bag or a plastic bag with a corner cut off to drizzle the cream.

14. 14

    Sprinkle the kosher salt over the top of the cake in a pinch

    Tip: Use a small pinch of salt to balance out the sweetness of the cake.