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Rolled Hazelnut Delight

Featured in Sweet bites of pure joy.

A soft sponge rolled with homemade hazelnut-chocolate spread and topped with a crunchy glaze. A holiday-ready recipe from Cyril Lignac, made for your Thermomix.
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alicia in the kitchen
Updated on Wed, 26 Mar 2025 12:52:50 GMT
A chocolate roll cake filled with hazelnuts and sugar on a black tray. Pin it
A chocolate roll cake filled with hazelnuts and sugar on a black tray. | tasteofsavor.com

This Christmas log is my favorite sweet treat ever. I first saw it on Cyril Lignac's show and tweaked it my own way since then. When chocolate meets toasted hazelnuts, it creates pure magic that lights up my guests' faces each December. It's become my holiday signature dish that everyone looks forward to.

The sweet finale that wows my company

My kitchen turns into a bakery workshop whenever I make this log. The game-changer is definitely the homemade hazelnut spread. The soft cake, crunchy nuts, and that shiny glaze that breaks under your spoon make it special. Even friends who claim they can't bake try this recipe because it's so doable.

My Christmas treasures

  • For my hazelnut spread: Carefully picked hazelnuts, homemade vanilla sugar, rich cocoa, my favorite coconut oil, and a pinch of sea salt to bring everything together
  • The ideal cake base: Fresh eggs, silky sugar, lovingly sifted flour, trusty baking powder, fragrant hazelnut oil, and honey from the local beekeeper
  • The glaze wonder: Special milk chocolate for baking, hazelnut oil, and precisely crushed hazelnuts

The flavor symphony

Hazelnut gold
First I toast the hazelnuts until their aroma fills the kitchen. Then comes the magical transformation into a smooth paste.
The fluffy center
My Thermomix becomes my best friend for creating an airy cake. Mixing ingredients needs to be as precise as a dance.
The gentle assembly
This is the crucial moment when my hazelnut spread meets the cake. I roll everything carefully like a little treasure.
The finishing touch
My glossy glaze dresses the log in its festive coat.
A chocolate roll cake topped with cream and hazelnut pieces on a slate platter. Pin it
A chocolate roll cake topped with cream and hazelnut pieces on a slate platter. | tasteofsavor.com

The keys to a flawless yule log

I keep my log well-chilled but always remember to take it out before dessert time. You'll get rewarded for your patience when flavors bloom at room temperature. For a festive look, I add touches of gold dust and caramelized hazelnuts arranged like little jewels on top.

Frequently Asked Questions

→ Can this yule log be made without a Thermomix?
Sure, you can use a regular stand mixer or hand mixer. It might take a little longer, and you'll need to adjust the technique for making the spread.
→ How do I roll the sponge without breaking it?
Roll it up while it's still warm using a damp kitchen towel to shape it. Once cooled, gently unroll, fill it, and roll it back up using the towel to assist.
→ Can I freeze this yule log?
Yes, you can freeze it for up to a month before glazing. Let it thaw overnight in the fridge, then add the glaze just before serving.
→ What's the trick for a shiny glaze?
Make sure the chocolate is tempered well and the log is thoroughly chilled before glazing. Pour the glaze in one smooth motion for the best results.
→ Is coconut oil necessary?
Coconut oil is key to the spread's texture. You can swap it for cocoa butter, but try to avoid other oils that might alter the consistency.

Chocolate Hazelnut Log

This festive treat combines rich chocolate with roasted hazelnuts, all created effortlessly using a Thermomix.

Prep Time
40 Minutes
Cook Time
20 Minutes
Total Time
60 Minutes
By: Alicia

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 log)

Dietary: Vegetarian

Ingredients

01 5 eggs.
02 Flower of salt.
03 200g hazelnuts (for the spread).
04 10g vanilla sugar.
05 2 tbsp liquid honey.
06 35g unsweetened cocoa powder.
07 120g deodorized coconut oil.
08 80g sugar (for the biscuit).
09 80g sugar (spread).
10 80g flour.
11 1/2 tsp baking powder.
12 120g milk chocolate for baking.
13 50g hazelnuts (for the glaze).
14 20g hazelnut oil (glaze).
15 2 tbsp hazelnut oil.

Instructions

Step 01

Toast the hazelnuts at 200°C for about 7-10 minutes. Blend them with the sugars, then mix in the cocoa and coconut oil. Chill for an hour.

Step 02

Mix the eggs with sugar at 37°C using the Thermomix for 6 minutes. Add the flour, honey, hazelnut oil, and baking powder.

Step 03

Spread the batter onto a baking tray and bake for 10 minutes at 180°C. Let it cool down.

Step 04

Spread the hazelnut mix over the cooled biscuit. Roll it up, wrap it in plastic wrap, and put it in the fridge.

Step 05

Chop up the hazelnuts. Melt the chocolate with the hazelnut oil, then pour it over the log. Leave it for an hour to set.

Notes

  1. Keep refrigerated for up to 2 days.
  2. Take it out 1-2 hours before serving.

Tools You'll Need

  • Thermomix.
  • Oven.
  • Baking tray.
  • Plastic wrap.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (hazelnuts).
  • Eggs.
  • Gluten (flour).
  • Dairy products (milk chocolate).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 32 g
  • Total Carbohydrate: 35 g
  • Protein: 8 g