Chocolate and hazelnut praline rolled log

. Starting from one end, gently roll the cake with the towel inside. Let it cool completely while rolled up.

Step 2: Prepare the Hazelnut Praline Filling

The hazelnut praline filling adds a crunchy, nutty, and sweet element to the chocolate log. Here’s how to make it:

1. Make the praline: In a small saucepan, combine sugar and water over medium heat. Stir gently until the sugar dissolves, and then let it simmer without stirring. The sugar will start to caramelize and turn a golden brown.
2. Add the hazelnuts: Once the sugar has reached a golden caramel color, carefully stir in the roasted hazelnuts. Continue to cook for another 1-2 minutes until the hazelnuts are well-coated.
3. Add the cream and butter: Remove the saucepan from the heat and carefully add the heavy cream and butter (the mixture will bubble up). Stir until smooth and allow the praline to cool completely.
4. Crush the praline: Once the praline has cooled and hardened, break it into pieces and pulse in a food processor or crush it by hand to form a chunky, praline-like texture.

Step 3: Make the Chocolate Ganache

The rich and glossy chocolate ganache is the perfect topping to tie everything together:

1. Heat the cream: In a small saucepan, bring the heavy cream to a simmer over medium heat.
2. Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl. Once the cream is simmering, pour it over the chocolate and let it sit for 1-2 minutes. Stir until smooth and creamy.
3. Finish with butter: Add the butter to the ganache and stir until it’s fully incorporated, giving the ganache a beautiful sheen.

Step 4: Assemble the Rolled Log

Now that all the components are ready, it’s time to assemble your Chocolate and Hazelnut Praline Rolled Log:

1. Unroll the cooled cake: Carefully unroll the cooled chocolate sponge cake from the towel.
2. Spread the praline filling: Evenly spread the cooled hazelnut praline filling over the inside of the cake, leaving a small border around the edges.
3. Roll up the cake: Gently roll the cake back into a log, this time without the towel, making sure the praline filling stays inside.
4. Chill: Place the rolled cake in the refrigerator for about 30 minutes to set and firm up.

Step 5: Drizzle with Chocolate Ganache

Once the cake is chilled, it’s time to add the finishing touch:

1. Drizzle the ganache: Pour the smooth chocolate ganache over the top of the rolled cake, allowing it to drip down the sides for a beautiful effect. You can use a spatula to spread the ganache evenly or leave it to drip naturally.
2. Optional garnish: For an added touch of elegance, sprinkle extra chopped hazelnuts on top of the ganache or dust the log with powdered sugar.

Serving and Storing

Your Chocolate and Hazelnut Praline Rolled Log is now ready to be served! Slice it into beautiful pieces to showcase the rich layers inside. This dessert is perfect for any celebration, whether it’s a holiday, birthday, or an elegant dinner party.

• Serving tip: Pair the log with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Storage: If you have leftovers, store the rolled log in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious on the second day!

Final Thoughts

This Chocolate and Hazelnut Praline Rolled Log is the ultimate dessert for chocolate lovers and anyone who enjoys the rich, nutty combination of chocolate and hazelnuts. It’s not only a treat for the taste buds but also an impressive centerpiece that will wow your guests. With layers of smooth chocolate, crunchy hazelnut praline, and glossy ganache, this dessert is a true showstopper that’s sure to become a favorite in your recipe collection.

Happy baking—and even happier indulging!