Chocolate hazelnut bûche de Noël

Preheat the oven to 180°C, gas mark 4, then grease and line the base of a 33.5cm x 23cm baking tray with baking parchment. Put the egg yolks in a mixing bowl, then put the egg whites and cream of tartar in a separate mixing bowl. Add 60g sugar to the yolks and, using an electric hand mixer, whisk for 3-4 minutes or until pale and creamy. Add the oil and milk, then whisk briefly to combine. Sift in the flour and cocoa powder, then mix to form a smooth batter; set aside.

Using clean beaters, whisk the egg whites and cream of tartar on a medium speed until foamy, then slowly sprinkle in the remaining 60g sugar, 1 tbsp at a time, continuing to whisk until the whites hold medium peaks. The final meringue should be stiff and glossy but still flexible; if the mixture is over-whisked and dry, it will be hard to fold into the cocoa mixture without losing volume.

Add the meringue to the cocoa batter in three additions, gently folding in each time until streak free. Once fully combined, pour into the prepared tin, gently levelling out. Bake for 13-15 minutes or until the cake springs back to a light touch. Meanwhile, cut out a sheet of baking parchment larger than the cake tin and dust it with cocoa powder.

Remove the sponge from the oven and set it aside to cool for 5 minutes before inverting onto the dusted baking parchment, peeling off the parchment that lined the tray from the top of the cake. Carefully roll up the sponge with the parchment from one of the short ends. Set aside to cool

While the sponge is cooling, make the praline. Put the sugar in a small saucepan with 2 tbsp water and set over a medium heat. Cook, without stirring, until the sugar has melted and caramelised to a golden brown. Meanwhile, line a baking tray with parchment. Once the sugar has caramelised, stir in ½ of the hazelnuts, then pour onto the lined baking tray and tilt to spread into a very thin layer. Set aside to set.

For the filling, put the chocolate spread in a bowl and warm until just loosened over a pan of simmering water or in a microwave. In a large bowl, whip the cream, sugar, vanilla and a pinch of salt with a balloon whisk until it holds soft peaks. Whisk in the amaretto until it holds medium peaks. Transfer 75g of this mixture to a separate bowl; addin­g of the warm chocolate spread, mixing until well combined; set aside (or chill for up to 3 days, checking the cream will be in date). Unroll the cooled cake; spread over the remaining plain cream. Drizzle over the remaining chocolate spread and gently swirl into the cream; scatter over the remaining nuts.

With the help of the baking parchment, roll up the cake and carefully transfer to a serving platter. Spread the chocolate cream over the outside of the cake.

Break the praline into shards and press onto the top of the cake. Use edible gold spray, if liked, to coat the praline and cake as a final flourish.