Michel Roux served up a delicious Christmas chocolate yule log (Buche de Noel) with caramelised hazelnuts and Grand Marnier French brandy on Michel Roux: Christmas in Provence.

The ingredients are: 6 eggs, separated, 150g caster sugar, plus extra for rolling, 70g flour, 30g pure cocoa powder and 30g butter, melted.

For the ganache: 200g cream, 200g dark chocolate, broken up and Splash of Grand Marnier.

For the caramelised hazelnuts: 250g caster sugar, 20 whole peeled hazelnuts and Icing sugar, to dust.

See recipes by Michel in his book titled: Michel Roux Desserts available from Amazon now.