巧克力圣诞蛋糕

Steps:
1-Mix flour and cacao powder and set aside
2-Beat the eggs on medium speed
3-Add sugar and increase to high speed
4-Mix until all is well combined
5-Add the dry ingredients and gently fold
6-Add the melted butter and fold until it’s well incorporated
8-Transfer into a prepared pan with parchment paper
10-Bake at 390 °F/200 °C for 10 minutes
11-Use a knife around the edges to loosen the cake
12-Let it cool down for 15 minutes
13-Turn the cake over to another paper sheet
14-Spread the white chocolate mixture
15-Sprinkle Top off with chopped Hazelnuts
16-Use the paper to roll the cake into a tight cylinder
17-Place in the fridge for 30 minutes
18-Spread the chocolate topping and place in the fridge for 15 minutes
19-Cut the edges and fill with chocolate as needed
20-Place it once again in the fridge for 10 minutes before last touch

Filling Ingredients:
10.6 oz/300g White Chocolate
4.2 oz/120g Melted Butter
1.4 oz/40g Powdered Sugar
3 Large Egg Yolks
90 mL Heavy Cream
1 Tbsp Hot Espresso/Nescafe
1/2 Cup Chopped Hazelnuts

Steps:
1- Melt the white chocolate and add the melted butter, and mix well
2- Add the powdered sugar
2-While mixing add egg yolks, espresso/Nescafe and heavy cream
4-Mix well until it is well combined

Topping Ingredients:
150 g 60%Dark Chocolate
30g Butter
2 Tbsp Powdered Sugar

Steps:
1-Melt butter and chocolate and mix
2-Add the powdered sugar and mix well