Chocolate logs are a traditional dessert on Christmas Day, particularly in Europe.
Philippe Duc, new executive chef at Spoon by Alain Ducasse at the InterContinental hotel, says that in France it is 'the Christmas dessert, like turkey for main course in America'.
Having trained originally as a pastry chef, Duc takes this most sugary of courses seriously. 'Dessert is the logical end to a meal and no meal is complete without it; it is the last thing you eat, so make it good,' he says.
For readers wanting to end their Christmas feast on a high note, Duc has shared his recipe for chocolate hazelnut Christmas log, which will feature on Spoon's festive menu.
But be warned, while the recipes for vegetarian and children's Christmas dishes in this year's magazine are easy enough for beginners, this recipe is more challenging.
Duc insists it is not as complicated as it looks, particularly as it can be made in stages over a couple of days. The log consists of a praline wafer topped by dacquoise as a base, a centre of praline cream surrounded by light chocolate mousse, all covered in a rich chocolate glaze. The amount below serves five.
HAZELNUT DACQUOISE (1 tray)
