ADVERTISEMENT
### Instructions for Chocolate and Hazelnut Praline Rolled Log
#### Step 1: Prepare the Hazelnut Praline
1. **Toast the hazelnuts**: Begin by toasting your hazelnuts in a dry pan over medium heat for about 5-7 minutes, or until they are golden brown and aromatic. Be sure to stir them occasionally to prevent burning. Once toasted, chop them coarsely and set aside.
2. **Make the praline**: In a small saucepan, combine the **sugar** and **water** over medium heat. Stir occasionally until the sugar dissolves. Allow it to come to a boil without stirring. Watch closely as the sugar turns a golden amber color.
3. Once the sugar has caramelized, remove from heat and carefully **stir in the chopped hazelnuts** and a **pinch of salt**. Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once cooled, break it into small pieces or crush it into a coarse praline. Set aside for later use.
#### Step 2: Prepare the Chocolate Ganache
4. In a heatproof bowl, **place the chopped dark chocolate**. In a saucepan, heat the **heavy cream** over medium heat until it begins to simmer. Once it’s hot, pour the cream over the chocolate and allow it to sit for a few minutes. Then, gently stir until smooth and glossy.
5. Stir in the **butter** for an extra smooth and velvety texture. Let the ganache cool slightly before using. It should be spreadable but not too runny.
#### Step 3: Make the Cake
6. Preheat your oven to **350°F (175°C)** and grease and line a 9×13-inch baking pan with parchment paper. Make sure the parchment paper extends over the edges for easy removal.
7. **Whisk the eggs** and **sugar** together in a large bowl until the mixture is pale and fluffy. You can use an electric mixer for this step to save time and ensure a light batter.
8. Add the **vanilla extract** and mix it in gently.
9. In a separate bowl, sift the **flour**, **baking powder**, and a **pinch of salt**. Gradually fold the dry ingredients into the wet mixture, taking care not to deflate the batter. The goal is to keep the mixture airy to ensure a light, fluffy cake.
10. **Pour the batter** into the prepared baking pan, spreading it evenly with a spatula.
11. **Bake** for about **10-12 minutes**, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.
12. Remove from the oven and allow the cake to cool in the pan for about 5 minutes. Then, turn it out onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper, then roll the cake tightly in the towel while it’s still warm. Let it cool completely in this rolled shape. This helps the cake maintain its structure when it’s unrolled later.
#### Step 4: Assemble the Rolled Log
13. **Unroll the cooled cake** carefully and spread a thin layer of **chocolate ganache** over the surface of the cake, leaving about an inch from the edges. Sprinkle a generous amount of the **hazelnut praline** over the ganache, ensuring it is evenly distributed.
14. Gently **re-roll the cake** from one end to the other, using the towel to help guide it. Once it’s fully rolled, place the cake seam-side down on a serving platter.
#### Step 5: Decorate and Serve
15. Spread any remaining **chocolate ganache** over the top of the rolled log. You can also drizzle it down the sides for a decadent finish.
16. Garnish the top with extra **hazelnuts**, either chopped or whole, for an added crunch. You can also dust the entire log with a light sprinkle of **powdered sugar** for a festive touch.
17. Slice the cake carefully into 1-inch portions, revealing the beautiful swirl of chocolate and praline inside.
### Why You Should Make Chocolate and Hazelnut Praline Rolled Log
– **Elegant and Impressive**: This dessert makes for an impressive centerpiece at any dinner or celebration. Its elegant swirl and glossy finish will have everyone’s eyes on it before the first bite.
– **Textural Delight**: The combination of the soft, moist cake, rich ganache, and crunchy praline creates a satisfying contrast of textures in each bite.
– **Indulgent but Balanced**: While it’s a rich dessert, the hazelnuts and praline provide a nutty balance to the sweetness of the chocolate, preventing it from being too heavy.
– **Perfect for Special Occasions**: Whether it’s a holiday, birthday, or just a weekend treat, this rolled log is perfect for celebrating any moment.
### Tips for Perfect Chocolate and Hazelnut Praline Rolled Log
– **Chill the Ganache**: If your ganache is too runny to spread easily, place it in the fridge for 10-15 minutes to thicken up before applying it to the cake.
– **Don’t Overfill**: When rolling the cake, be careful not to overfill it with ganache and praline, as it might make the log difficult to roll without spilling out.
– **Use a Soft Towel**: When rolling the cake, make sure to use a soft towel to prevent any cracks or damage to the cake’s structure.
### Conclusion
**Chocolate and Hazelnut Praline Rolled Log** is an absolute showstopper that combines the best of chocolate, hazelnuts, and praline in a visually stunning and delicious dessert. With its rich flavors, delightful textures, and festive appearance, this rolled log is perfect for any special occasion or simply to indulge in a sweet treat. Make it for your next gathering, and get ready for compliments to roll in!
ADVERTISEMENT
