Directions:
- Make the creams: Bake hazlenuts in a 350 degree oven for 15-20 minutes.Rub to loosen skins. Separate 5 of the eggs(keep whites for another use). With mixer on high,beat yolks until thick,about 5 minutes Meanwhile,boil 1/4 cup water with 3/4 cup of the granulated sugar;stir until sugar dissolves,then boil until syrup reaches 232 degrees,about 5 minutes Still beating yolks on high speed,slowly add syrup. Beat for about 3 minutes Whip 1 cup butter,a few chunks at a time,into the yolk mixture.Beat chunks until smooth before adding more.Divide 1 2/3 cups into one bowl and 2/3 cup into the other bowl.Melt chocolate over low heat, let stand.In food processor, whirl 1/2 cup hazlenuts with 2 tablespoons hazlenut liqueur.Stir melted chocolate into the 1 2/3 cups buttercream;stir in nut-liqueur mixture.Melt 1/3 cup granulated sugar in a non-stick frying pan over high heat,tilting pan until sugar is melted and amber coloured.Pour at once on a sheet of foil;let cool.Coarsely crush with a rolling pin,coarsely chop remaining nuts and add with caramel to the 2/3 cup butter cream.Butter a 10-by-15inch rimmed pan,line with wax paper cut to fit,butter again&dust with flour.Separate remaining 5 eggs,whip at high speed,gradually adding remaining 1/4 cup sugar.Mix in 1/4 cup flour,blend well,add 1 tsp.vanilla.Whip egg whites until they hold soft,distinct peaks,fold thoroughly into yolk mixture.Pour batter into pan,spread evenly.Bake at 350 for about 15 mins.Let stand 3- n a knife between cake & pan rim,turn cake out unto a clean towel. Gently remove paper.Cool,spoon remaining liqueur over cake.Whip cream until it holds soft peaks.Stir in powdered sugar & remaining vanilla.Dot cake evenly with spoonfuls of caramel-hazlenut mixture,then spread it gently & evenly.Be careful not to tear cake.Spread whipped cream over butter cream.Lift towel & roll cake into compact log.With cake still on towel,roll gently unto serving plate.With very sharp knife,cut through cake diagonally about 3 inches from one of the ends.Fit diagonal end of this short piece against cake to form a forked log.Spread chocolate butter cream over cake(except ends) With fork swirl buttercream to create bark .Chill,until frosting firms,about 50 mins.Decorate with mint leaves and sugared cranberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 718.97 Kcal (3010 kJ) | ||
| Calories from fat | 420.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.71g | 72% | |
|---|---|---|---|
| Cholesterol | 249.15mg | 83% | |
| Sodium | 155.72mg | 6% | |
| Potassium | 660.95mg | 14% | |
| Total Carbs | 63.67g | 21% | |
| Sugars | 48.69g | 195% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 20.84g | 42% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 93.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 372.16 Kcal (1558 kJ) | ||
| Calories from fat | 217.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.18g | 72% | |
|---|---|---|---|
| Cholesterol | 128.97mg | 83% | |
| Sodium | 80.6mg | 6% | |
| Potassium | 342.13mg | 14% | |
| Total Carbs | 32.96g | 21% | |
| Sugars | 25.2g | 195% | |
| Dietary Fiber | 2.95g | 23% | |
| Protein | 10.79g | 42% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 1.8mg | 19% | |
| Calcium | 48.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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