Nouvelle Bûche de Noël – Brownie Chocolate Hazelnut Yule Log with Rocky Glaze

Steps

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1. 1
   For the brownie layer: melt the dark chocolate either in a double boiler or microwave in two one-minute intervals. Allow it to cool slightly to room temperature.
   ≈1:16
2. 2
   Cream the softened butter with dark and light brown sugar using a spatula. Add vanilla extract and flour, mixing gently until combined.
   ≈1:34
3. 3
   Fold the cooled melted chocolate into the butter mixture and stir gently. Add two eggs and mix until the batter is creamy.
   ≈2:02
4. 4
   Sift and gently fold in the flour, being careful not to overmix—stop as soon as no dry flour is visible.
   ≈2:35
5. 5
   Pour the brownie batter onto a parchment-lined rectangular baking pan (20×30 cm). Bake at 180°C for 12–13 minutes until a knife inserted comes out clean but the brownie is still moist. Cool completely.
   ≈2:55
6. 6
   For the Japanese sponge cake: heat the butter, semi-skimmed milk, and vanilla in a saucepan until just beginning to boil. Add half the sugar and remove from heat.
   ≈3:35
7. 7
   Add all the flour at once and mix vigorously with a spatula until a smooth choux-like dough forms. Dry the dough in the pan for a few moments over gentle heat until it no longer sticks.
   ≈4:06
8. 8
   Transfer the dough to a food processor with the paddle attachment and mix gently to release steam and cool the mixture.
   ≈4:36
9. 9
   Separate the eggs, reserving the whites. Add the yolks one by one to the dough, gently mixing after each addition.
   ≈4:43
10. 10
    Whip the egg whites to stiff peaks, adding the remaining sugar gradually, until you have a glossy meringue.
    ≈5:00
11. 11
    Add a spoonful of meringue to the dough to loosen it, then gently fold in the remaining meringue in batches until just combined.
    ≈5:14
12. 12
    Pour the batter into the prepared pan and spread evenly. Bake at 190°C for 10 minutes until golden and springy. Cool for 2 minutes before unmolding.
    ≈5:40
13. 13
    If using raw hazelnuts with skin, roast at 150°C for 15 minutes, then roughly crush them.
    ≈6:20
14. 14
    Assembly: spread a thin layer of hazelnut spread on the Japanese sponge cake and top with the crushed hazelnuts.
    ≈6:39
15. 15
    Place the brownie layer on top and press firmly with a rolling pin to compact it so it doesn't crumble when rolling.
    ≈6:53
16. 16
    Using parchment paper, roll the cake into a log and trim the ends.
    ≈7:02
17. 17
    For the rocky glaze: melt the dark chocolate in a double boiler or microwave in two one-minute intervals. Stir in the sunflower or grapeseed oil until smooth, then mix in the chopped almonds or hazelnuts.
    ≈7:10
18. 18
    Pour the glaze over the cooled Yule log. While the glaze is still wet, add brownie scraps and larger hazelnut pieces as garnish. Dust lightly with powdered sugar if desired. Allow the glaze to set before serving.
    ≈7:38