Michel Roux Jr's Yule log - delicious. magazine

Ingredients

• For the ganache
• 200g dark chocolate (70%), broken up
• 200g double cream
• Splash Grand Marnier (see Tips)
• For the sponge
• 6 medium free-range eggs, separated
• 150g caster sugar, plus extra for dusting
• 70g plain flour
• 30g pure cocoa powder
• 30g butter, melted
• 2 tbsp icing sugar
• For the caramelised hazelnuts
• About 20 whole blanched hazelnuts
• 250g caster sugar
• Specialist kit
• About 30cm x 40cm swiss roll tin
• Wooden toothpicks
• Piece of polystyrene or small cardboard box