Yule log

To make the dark chocolate ganache, bring cream to the boil in a small saucepan; remove from heat. Break chocolate into hot cream; stir gently until smooth. Cool mixture to room temperature until ganache is spreadable.

Preheat oven to 180°C (350°F). Grease a 25cm x 30cm (10-inch x 12-inch) swiss roll pan; line base with baking paper, extending paper 5cm (2 inches) above long sides of pan; grease paper.

Beat eggs and ½ cup of the sugar in a small bowl with an electric mixer for 5 minutes or until mixture is thick and creamy; transfer to a large bowl. Fold triple sifted flour into the egg mixture. Spread the mixture into the pan; bake about 15 minutes.

Place a large sheet of baking paper on a wire rack; sprinkle paper with remaining sugar. Turn cake onto baking paper; remove lining paper, immediately roll up cake from the short side. Cool cake.

To make hazelnut filling, beat ingredients in a small bowl with an electric mixer until thick and creamy.

Unroll cake, brush with liqueur; spread with filling, leaving a 3cm (1¼-inch) border on one short side. Roll up from opposite short side, using paper as a guide. Transfer to a serving platter. Roughly spread ganache over cake; dust with sifted cocoa powder. Refrigerate for 1 hour before cutting.