Chocolate Yule Log

• 3 None eggs
• 1/4 cup sugar
• 1/2 cup flour
• 1 tbsp cocoa powder
• 1/4 cup light cream
• 4 oz good-quality semi-sweet chocolate, chopped
• 1 tbsp cherry brandy liqueur
• 1 cup whipped cream
• None None Toasted hazelnuts, chopped, to serve

1. Preheat the oven to 375u0b0F. Line a 12 x 8-inch baking pan with parchment paper.
2. Beat eggs and sugar in a medium bowl with an electric mixer 4-5 mins until thick and pale. Sift flour and cocoa together over egg mixture. Gently fold in. Spoon mixture into prepared pan and smooth surface.
3. Bake 8-10 mins, until cake springs back when lightly touched.
4. Turn out onto a clean tea towel and carefully peel off parchment paper. Trim edges. Gently roll up cake in tea towel. Set aside to cool completely.
5. Meanwhile, for the ganache, heat cream in a small saucepan on medium heat until almost boiling. Remove from heat. Add chocolate, stirring until smooth. Refrigerate until spreadable.
6. Unroll cooled sponge cake. Brush with liqueur. Spread with whipped cream. Roll up and place, seam side down, on a piece of parchment paper. Trim one end diagonally.
7. Secure cut end to side of log with a little ganache to form branch. Spread remaining ganache over cake to cover. Drag a fork across surface to create a wavy pattern to resemble bark. Sprinkle with hazelnuts.

eggs, sugar, flour, cocoa, light cream, semisweet chocolate, liqueur, whipped cream, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/31797 (may not work)