Skip to main content

Chocolate & Hazelnut Roulade

Published: Updated:

2 Reviews

Total Time
40m
Prep Time
20m
Bake Time
20m
Serves 8
Serves 8
intermediate
A little effort

About the Roulade

This chocolatey, nutty roulade has wonderfully light sponge and filled with a rich creamy hazelnut filling, chopped nuts and a thick cream layer.  An ideal way to complete a family dinner, or the basics to creating a yummy Yule Log. Best served with a a drizzle of cream. It also works great as an alternative Christmas dessert.

8 ingredients8 steps

    Method

    1. Step 1

      Preheat the oven to 180ºC (160°C fan, gas mark 4).  Line a 32 x 23 Swiss Roll tin with baking parchment. 

    2. Step 2

      Make the sponge. Whisk the egg yolks and the icing sugar until pale and thickened, then sift in the cocoa powder and whisk again until smooth and combined.

    3. Step 3

      Then in a clean bowl with clean beaters, whisk the egg whites until they have soft peaks. Add one third of the egg white to the chocolate mixture to loosen it, then fold in the remaining egg white taking care not to knock out the air. The mixture should become even in colour and still light and smooth.

    4. Step 4

      Pour the mixture into your prepared tin and gently spread evenly.

    5. Step 5

      Bake in your preheated oven for 20 minutes. It should be risen and springy to the touch. Leave for a few minutes to cool in the tin. Lay a sheet of baking parchment on the work surface and lightly dust with icing sugar, turn out the cake onto this and peel off the baking paper. Leave to cool completely.

    6. Step 6

      Whip the cream with the brandy and icing sugar until it is stiff but not overbeaten and clumpy. In a separate bowl stir the chocolate hazelnut spread until it is less stiff and loosen further with 4 tbsp. of the whipped cream mixture.

    7. Step 7

      Once the cake is cool, spread the Chocolate Hazelnut spread mixture all over the surface of the sponge right to the edge. Sprinkle over the nuts. Finally spread over the cream - you might not need it all - right to the edge.

    8. Step 8

      Carefully roll up the roulade from the short edge using the paper to help you. The roulade will be soft and squidgy so be gentle. You can serve it straight away dusted with icing sugar or chill for up to 24 hours until you need it.

    Ingredients

    • For the sponge

      • 6Egg yolk(s) (free range) 
      • 6Egg white(s) (free range) 
      • 150gSilver Spoon Icing Sugar 
      • 50gCocoa powder 
    • For the filling

      • 1 tbspUnrefined golden icing sugar 
      • 150gChocolate hazelnut spread 
      • 300mlDouble cream 
      • 4 tbspChopped toasted hazelnuts 

    2 Baker Ratings

    Easy

    Love this?
    0 bakers loved this!

    It was so yummy and my son liked i

    Love this?
    0 bakers loved this!

    Let us know how you rate our bake?

    Baking Recipes and Baking Ideas

    Great recipes and more at BakingMad.com

    Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.