Chocolate Hazelnut Roulade by Shane Smith

Shane’s decadent roulade is the perfect dessert to celebrate the acclaimed chocolate nut spread! The light sponge is filled with choctastic spread, cream and mascarpone before being rolled and coated in dark chocolate drizzle and chopped hazelnuts.

Difficulty

Medium

Time

35 min

Author

Shane Smith

Ingredients

Servings

6

Makes

1 roulade

For the swiss roll:

  • 3 eggs, medium

  • 100 g caster sugar

  • 75 g self-raising flour

  • 25 g cocoa powder, unsweetened

  • vanilla essence, dash

  • 15 ml hot water

For the filling:

  • 250 g hazelnut chocolate spread

  • 150 ml double cream

  • vanilla essence, dash

  • 120 g mascarpone

For the chocolate coating:

  • 120 g dark chocolate

  • 85 ml single cream

  • 50 g toasted hazelnuts, chopped

Utensils

Baking tray 23 cm x 30 cm (9” x 12”), Parchment paper, Sieve, Heatproof bowl, Whisk Tool

Instructions

For the swiss roll:

Preheat the oven to 220C/200C fan.

Line a 9” x 12” baking tray with parchment paper and set it aside.

In the bowl of your Kenwood stand mixer, fitted with the whisk attachment, whisk the eggs, vanilla and sugar at full speed for 5 minutes until thick and pale in colour.

Sieve in the flour and cocoa powder and with a spatula, fold this through gently to retain the air.

Finally, add the boiling water and mix through.

Pour this batter onto the lined tray and place in the preheated oven for 8-10 minutes.

Once baked, carefully turn the cooked sponge onto a sugared sheet of parchment paper.

Slowly peel off the parchment paper that the sponge was baked on.

From the short end, roll the Swiss roll sponge up with the new sugared parchment paper in the centre, this will stop it from sticking together as it cools.

For the cream filling:

In the bowl of your Kenwood mixer fitted with the whisk attachment, whisk the cream, vanilla and mascarpone until thick. Keep chilled until needed.

For the ganache coating:

To make the ganache coating, simply place the chocolate and cream into a bowl and gently melt in the microwave until chocolate is melted and combined

To assemble:

Carefully unroll the sponge.

Heat the hazelnut chocolate spread in the microwave for 10-15 seconds until it softens up.

Spread the hazelnut chocolate spread over the unrolled sponge.

Next, spread on the whipped cream filling and spread evenly.

Again, going from the short end, re-roll the Swiss Roll.

Place it on a lined baking tray and using a pallet knife, spread on the chocolate coating to completely cover the roll.

While the chocolate is still wet, sprinkle on the chopped toasted hazelnuts.

Pop back into the fridge until you plan on serving.