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This isn't for the faint of heart, but take a deep breath and begin!! I acquired this recipe out of a magizine given out by my local Safeway store. Prep. time is about two and a quarter hours. Makes eighteen to twenty slices. Will keep in the fridge for up to two days. It was a resounding success at our family Christmas dinner. When you spread the caramel-hazlenut butter cream it doesn't seem like enough but I covered the cake as best as I could and it was fine, but when you separate the mixtures into the bowls you could probably add a little more than the 2/3 cup the recipe calls for if you like.
- 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 3-4mins.run 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.