Chocolate Hazelnut Swiss Roll

Chocolate Hazelnut Swiss Roll

Ingredients :

• For the Chocolate Sponge:

• 3 large eggs, room temperature
• 1 cup granulated sugar
• 2/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/3 cup milk
• 1/4 cup vegetable oil
• 1/2 tsp baking powder
• For the Filling:
• 1 cup dark chocolate chips
• 1/2 cup heavy whipping cream
• 2 tbsp hazelnut spread
• 1/2 cup powdered sugar

• For the Decoration:

• 100g dark chocolate
• 1/2 cup heavy cream
• Chopped roasted hazelnuts

Preparation :

1. Preheat your oven to 350F (175C) and line a 9x13 inch baking sheet with parchment paper.

2. Whisk the eggs and sugar together until they become thick and pale yellow.

3. Add the vanilla extract and whisk briefly again.

4. Sift the flour, cocoa powder, and baking powder into the egg mixture.

5. Fold gently until the dry ingredients disappear then mix in the milk and oil.

6. Pour the batter onto the prepared baking sheet and spread it evenly.

7. Bake for 12–15 minutes until a toothpick inserted comes out clean.

8. Invert the hot cake onto a clean kitchen towel dusted with powdered sugar.

9. Carefully peel off the parchment paper while the cake is still warm.

10. Roll the cake up tightly along with the towel starting from one short end.

11. Let the rolled cake cool completely inside the towel to set its shape.

12. For the filling melt the chocolate chips with the heavy cream until smooth.

13. Stir in the hazelnut spread and let the mixture cool down to room temperature.

14. Whip the heavy cream with powdered sugar until you see stiff peaks forming.

15. Gently fold the cooled chocolate mixture into the whipped cream.

16. Unroll the cooled cake and spread the filling evenly across the flat surface.

17. Re-roll the cake without the towel to maintain the spiral shape.

18. Place the finished roll on a serving platter or wire rack.

19. Heat the cream for the glaze until simmering and pour over the chocolate chips.

20. Stir until the glaze is glossy and pour it over the cake allowing drips down the sides.

21. Immediately sprinkle chopped nuts over the wet chocolate before it hardens.

22. Chill the cake for at least 30 minutes to firm up the glaze and filling.

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