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Ingredients
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Roulade Ingredients
Method
Roulade Preparation
- 1
Prepare the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-15 minutes until golden and fragrant. Remove from the oven and allow to cool, then chop coarsely.
- 2
Make the Batter
In a bowl, whisk the eggs and sugar together until pale and fluffy. Sift together the cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the egg mixture gently, then add the vanilla extract and chopped hazelnuts.
- 3
Bake the Roulade
Line a 10x15 inch jelly roll pan with parchment paper and pour the batter into the pan, spreading it evenly. Bake for about 12-15 minutes or until the cake springs back when lightly pressed.
- 4
Roll the Cake
Once baked, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely in this rolled position.
- 5
Prepare the Filling
Whip 1 cup of heavy cream until soft peaks form. Unroll the cooled cake and spread the whipped cream over it, then re-roll the cake without the towel.
- 6
Serve with Chocolate Sauce
Serve the roulade slices drizzled with chocolate sauce and additional whipped cream if desired.
