Nutella Christmas Log
1/4 cup all-purpose flour
1/4 cup potato starch
2 teaspoons ground ginger
2 tablespoons candied ginger root, finely chopped
4 large eggs
1/4 light brown sugar
1/4 granulated sugar
Orange cream filling:
2 cups whole milk
2 teaspoons orange zest
1/2 cup granulated sugar
8 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened
1 stick unsalted butter, softened
2 tablespoons honey
1/2 cup Nutella
3 ounces bittersweet chocolate, melted and cooled
Sprinkle the final product all over with chocolate shavings for that "just out
of the woods" look.
Preheat the oven to 400° F.
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 of 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 heatproof 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 Nutella 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. Cut 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.