Chocolate Hazelnut Yule Log with Meringue Mushrooms: A Festive Treat

Indulge in the rich and decadent flavors of the Chocolate Hazelnut Yule Log, adorned with whimsical meringue mushrooms. This festive dessert is not only visually stunning but also a delight to the palate.

Ingredients for the Yule Log:

* 1 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 4 large eggs, separated
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 1/2 cup finely chopped hazelnuts

Ingredients for the Chocolate Ganache:

* 8 ounces semisweet chocolate, chopped
* 1/2 cup heavy cream
* 1 tablespoon light corn syrup

Ingredients for the Meringue Mushrooms:

* 3 egg whites
* 1/2 cup granulated sugar
* 1/4 teaspoon cream of tartar
* Food coloring (optional)

Instructions:

Yule Log:

1. Preheat oven to 350°F (175°C). Line a 13x18 inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the egg yolks and sugar until light and fluffy. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter.
6. Spread the batter evenly onto the prepared baking sheet. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely on a wire rack.

Chocolate Ganache:

1. Place the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth.
2. Remove from heat and stir in the heavy cream and corn syrup. Let cool for a few minutes before spreading over the cooled cake.

Meringue Mushrooms:

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat the egg whites until frothy. Gradually add the sugar and cream of tartar, beating until stiff peaks form.
3. If desired, divide the meringue into portions and add food coloring.
4. Transfer the meringue to a piping bag fitted with a round tip.
5. Pipe small mushroom caps and stems onto the prepared baking sheet.
6. Bake for 1-2 hours, or until the mushrooms are dry and firm.

Assembly:

1. Roll up the cake from the long side, starting at one end.
2. Spread the chocolate ganache over the rolled cake, leaving a small amount for piping.
3. Arrange the meringue mushrooms on top of the ganache.
4. Pipe any remaining ganache into decorative lines around the cake.

Tips:

* For a richer flavor, use dark chocolate for the ganache.
* If you don't have a piping bag, you can use a plastic bag with the corner snipped off.
* Let the meringue mushrooms cool completely before handling.
* Store the Yule Log in the refrigerator for up to 3 days.