This isn't a TNT recipe, just a wanna be 
Chocolate and Nut Yule Log
Preheat oven to 350 degrees. Coat a 10-by-15-inch jelly-roll pan with nonstick cooking spray; line bottom with parchment paper. Coat paper with cooking spray; set aside.
In a large bowl, whisk egg yolks with 1/2 cup granulated sugar until pale yellow. Whisk in almond extract and flour just until combined (do not over mix); set aside.
Using an electric mixer, beat egg whites and salt until soft peaks form. While beating, slowly add remaining 1/4 cup granulated sugar (1 tablespoon at a time) and beat until stiff and glossy. Whisk one third of beaten egg whites into yolk mixture; gently fold in remaining whites with a rubber spatula. Spread batter evenly in prepared pan; bake until center of cake springs back when lightly pressed, 15 to 17 minutes.
Immediately after removing cake from oven, run a knife around edge of pan. Dust top of cake with confectioners' sugar; invert cake onto clean parchment paper, and gently peel off the lining paper that's now on top of cake. Starting from a short side of cake, gently roll cake, along with clean paper, into a log; let cool, seam side down, 30 minutes.
Once cake has cooled, prepare filling and frosting. Gently unroll cake, and spread with filling, leaving a 1/2-inch border; starting from a short side, carefully re-roll (do not roll paper in cake), and place, seam side down, on a baking sheet or serving platter. Spread log with frosting; sprinkle with almonds. Refrigerate for at least 2 hours and up to overnight.
To serve, use a serrated knife to slice off the ends of the log neatly, revealing interior. Dust with confectioners' sugar, and, if desired, garnish with Marzipan Mushrooms.
Chocolate-Hazelnut Filling and Whipped-Cream Frosting
Chocolate and Nut Yule Log
- Nonstick cooking spray, for pan
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 1/4 teaspoon pure almond extract
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- Confectioners' sugar, for dusting
- Chocolate-Hazelnut Filling and Whipped-Cream Frosting (recipe below)
- 1/2 cup sliced almonds, toasted
Preheat oven to 350 degrees. Coat a 10-by-15-inch jelly-roll pan with nonstick cooking spray; line bottom with parchment paper. Coat paper with cooking spray; set aside.
In a large bowl, whisk egg yolks with 1/2 cup granulated sugar until pale yellow. Whisk in almond extract and flour just until combined (do not over mix); set aside.
Using an electric mixer, beat egg whites and salt until soft peaks form. While beating, slowly add remaining 1/4 cup granulated sugar (1 tablespoon at a time) and beat until stiff and glossy. Whisk one third of beaten egg whites into yolk mixture; gently fold in remaining whites with a rubber spatula. Spread batter evenly in prepared pan; bake until center of cake springs back when lightly pressed, 15 to 17 minutes.
Immediately after removing cake from oven, run a knife around edge of pan. Dust top of cake with confectioners' sugar; invert cake onto clean parchment paper, and gently peel off the lining paper that's now on top of cake. Starting from a short side of cake, gently roll cake, along with clean paper, into a log; let cool, seam side down, 30 minutes.
Once cake has cooled, prepare filling and frosting. Gently unroll cake, and spread with filling, leaving a 1/2-inch border; starting from a short side, carefully re-roll (do not roll paper in cake), and place, seam side down, on a baking sheet or serving platter. Spread log with frosting; sprinkle with almonds. Refrigerate for at least 2 hours and up to overnight.
To serve, use a serrated knife to slice off the ends of the log neatly, revealing interior. Dust with confectioners' sugar, and, if desired, garnish with Marzipan Mushrooms.
Chocolate-Hazelnut Filling and Whipped-Cream Frosting
- 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
- 1/4 cup chocolate-hazelnut spread
- 2 1/4 cups heavy cream
- 1/4 cup sugar
Place 2 tablespoons cold water in a small saucepan; sprinkle with gelatin, and set aside to soften, about 5 minutes.
Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting
Meanwhile, in a medium bowl, whisk chocolate-hazelnut spread with 1/4 cup cream; set aside.
Heat gelatin mixture very gently over low, stirring just until dissolved; set aside.
In a large bowl, using an electric mixer, beat remaining 2 cups cream with sugar until soft peaks form. While still beating, pour dissolved gelatin mixture over cream all at once (gently reheat gelatin mixture if it has stiffened).
Fold half of whipped cream into chocolate-hazelnut spread mixture to finish the Chocolate-Hazelnut Filling; the remaining whipped cream is the Whipped-Cream Frosting
