Nutella Christmas Log

Servings: 12

Ginger Cake:
1/4 cup all-purpose flour
1/4 cup potato starch
2 teaspoons ground ginger
2 tablespoons candied ginger root, finely chopped
4 large eggs
1/4 cup light brown sugar
1/4 cup granulated sugar

Orange Cream Filling:
2 cups whole milk
2 teaspoons orange zest
1/2 cup granulated sugar
8 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened

Frosting:
1/2 cup (1 stick) unsalted butter, softened
2 tablespoons honey
1/2 cup Nutella
3 ounces bittersweet chocolate, melted and cooled

Sprinkle the final product all over with chocolate shavings for that "just out of the woods" look.

Heat the oven to 400 degrees F. Line a jellyroll pan with aluminum foil, then grease and flour the foil, tapping out the excess flour.

Make the ginger cake: In a medium bowl, sift together the flour and potato starch. Stir in the gingers and set aside.

In another medium bowl, using a hand-held mixer, whip the eggs on medium speed for 2 minutes. Add the sugars; increase mixer speed to high speed and beat for 5 minutes longer or until the mixture has tripled in volume. Gently fold in the flour mixture in 3 batches until fully incorporated. Pour into the prepared pan and spread the batter evenly with a spatula. Bake for 8 to 10 minutes or until the surface springs back lightly when touched.

Remove the cake from the oven and dust the surface lightly with confectioners' sugar. Lay a kitchen towel or a large piece of parchment over the cake and cover with a cooling rack. Carefully invert the cake onto the rack and gently remove the pan and the foil. Starting with the long end, roll the cake up in the towel and allow it to cool completely.

Make the pastry cream: In a 4-quart heavy bottomed saucepan, bring the milk, orange zest and sugar just to a boil. Remove from the heat.

In a medium bowl, whisk together the egg yolks and cornstarch. Slowly add the yolk mixture to milk, whisking constantly. While continuing to whisk, return the pan to a medium high heat, and boil for 2 minutes. Pour the hot pastry cream into a heatproof glass bowl and stir in the butter. Cover the surface with plastic wrap and refrigerate until completely cooled, about 1 hour.

Make the chocolate frosting: Beat the butter and honey together using a hand-held mixer. Add the Nutella and bittersweet chocolate; whip until completely smooth.

Assemble the cake: Gently unroll the cake from the towel, trim 1/4 inch off the sides with a serrated knife or kitchen scissors and spread the surface with the orange cream. Re-roll the cake. Cut off a piece on the bias 2 inches from one end of the cake. Spread the rest of the roll with 3/4 of the frosting. Place the extra piece, flat side down, on top of the cake and cover with remaining frosting, so it resembles a log with a broken branch. Chill for 30 minutes.

To serve, garnish with chocolate curls, chopped toasted hazelnuts, and dust with confectioners' sugar.

Add ginger spice and orange to Nutella and you have a formula destined to be a holiday classic.