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1
For the dark chocolate ganache, bring the cream to a boil in a small saucepan. Remove from the heat. Add the chocolate and stir gently until smooth. Cool to room temperature until the ganache is spreadable.
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2
For the cake, preheat the oven to 350u00b0F. Grease a 12 x 10-inch baking pan. Line the bottom with parchment paper, extending the paper 2 inches above the long sides of the pan; grease the paper.
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3
Beat the eggs and 1/2 cup of the sugar in a large bowl with an electric mixer for 5 mins or until the mixture is thick and creamy. Fold the triple-sifted flour into the egg mixture. Spread in the prepared pan, smoothing the top. Bake for about 15 mins.
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4
Place a large sheet of parchment paper on a wire rack. Sprinkle the paper with the remaining 1/4 cup sugar. Turn the cake onto the parchment paper and remove the lining paper. Immediately roll up the cake from the short side. Cool the cake.
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5
For the hazelnut filling, beat all ingredients in a medium bowl with an electric mixer until thick and creamy.
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6
Unroll the cake. Brush with the liqueur, then spread with the filling, leaving a 1-inch border on one short side. Roll up from the opposite short side, using the paper as a guide. Transfer to a serving platter. Spread the ganache over the cake, then dust with sifted cocoa powder. Refrigerate for 1 hour before cutting. Decorate the log with fresh cherries, if desired.
