Hazelnut Chocolate Yule Log

For the Sponge Cake:

3/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
4 large eggs, separated
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Hazelnut Mousse Filling:

1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/3 cup hazelnut spread (e.g., Nutella or homemade)
1/4 cup finely chopped BC-grown hazelnuts

For the Spiced Chocolate Glaze:

1/2 cup dark chocolate, melted
2 tablespoons butter
1/4 teaspoon cinnamon

Optional Decorations:

Extra chopped hazelnuts
Powdered sugar for dusting
Sugared cranberries or sprigs of rosemary

Prepare the Sponge Cake:

1. Preheat your oven to 350°F (175°C). Line a jelly roll pan (10×15 inches) with parchment paper and lightly grease it.
2. In a bowl, whisk together the flour, cocoa powder, cinnamon, nutmeg, cloves, and baking powder.
3. In a separate bowl, beat the egg yolks and sugar until thick and pale (about 3–5 minutes). Stir in the vanilla extract.
4. In another bowl, beat the egg whites and salt until stiff peaks form.
5. Gently fold the dry ingredients into the yolk mixture, then fold in the egg whites in three batches. Be careful not to deflate the batter.
6. Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until the cake springs back when touched.

Roll the Cake:

1. While the cake is warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
2. Roll the cake tightly with the towel (starting from the short side) and let it cool completely.

Prepare the Hazelnut Mousse Filling:

1. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
2. Gently fold in the hazelnut spread and chopped hazelnuts. Refrigerate until ready to use.

Assemble the Yule Log:

1. Unroll the cooled cake and spread the hazelnut mousse evenly over the surface.
2. Re-roll the cake (without the towel) and place it seam-side down on a serving plate.

Glaze, Decorate, Chill, and Serve:

1. Melt the dark chocolate and butter together in a heatproof bowl over simmering water or in the microwave. Stir in the cinnamon.
2. Spread the glaze over the rolled cake, creating a bark-like texture with the back of a fork if desired.
3. Sprinkle with chopped hazelnuts, dust with powdered sugar, and garnish with sugared cranberries or rosemary for a festive touch.
4. Chill for at least 1 hour before serving to set the glaze. Slice and enjoy!

Notes for Success:

Avoid Cracks: Roll the cake while it’s warm to prevent cracking.

Make Ahead: The cake can be assembled and refrigerated up to a day in advance.

Custom Flavors: Add a splash of orange extract to the glaze for a citrusy twist.