Description
A rich chocolate sponge rolled with hazelnut cream filling and topped with glossy ganache and crunchy nuts.
Ingredients
Scale
- 4 Eggs
- 1 cup Sugar
- 1/2 cup Cocoa powder
- 1/2 cup All-purpose flour
- 1 cup Hazelnut spread (like Nutella)
- 1 cup Heavy cream
- 1/4 cup Butter
- 1/2 cup Chopped hazelnuts
- 1 tsp Vanilla extract
Instructions
- Preheat oven to 350°F and line a jelly roll pan with parchment paper.
- Whisk eggs and sugar until thick and pale; gently fold in flour and cocoa powder.
- Spread batter evenly and bake 10–12 minutes until set.
- While warm, roll the cake in parchment and let cool completely.
- Whip hazelnut spread with a bit of cream to make a light filling; unroll cake and spread evenly.
- Roll back up and coat with chocolate ganache made from melted chocolate and butter.
- Sprinkle chopped hazelnuts on top and chill before slicing.
Notes
- Ensure the cake is completely cool before unrolling to prevent cracking.
- Use high-quality chocolate for the ganache for the best flavor.
- Chilling the roll helps set the ganache and makes slicing easier.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg