Hazelnut Chocolate Roll Recipe

1/2 cup

3

1/3 cup

100 g

1/2 cup

1 tablespoon

1 1/4 cups

1 tablespoon

1/3 cup

2 tablespoons

Self-raising flour

Eggs, lightly beaten

Caster sugar

Chocolate, finely chopped

Ground hazelnut meal

Strong black coffee

Cream

Strong black coffee, extra

Icing sugar

Cocoa powder

• Preheat oven to moderately 210^oC. Brush a shallow, 30 x 25 x 2 cm Swill roll tin with melted butter or oil. Line base and two sides with paper, grease the paper.
• Sift flour and spice three times onto greaseproof paper.
• Using electric beaters, beat eggs in a small mixing bowl for 5 minutes or until thick and pale.
• Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
• Transfer mixture to large mixing bowl.
• Using a metal spoon, fold in chocolate, hazelnut meal, coffee liquid and flour quickly and lightly.
• Spread mixture evenly into prepared tin, smooth the surface. Bake for 12 minutes or until golden and springy to the touch.
• Beat cream and extra coffee liquid in small bowl until stiff peaks form. Refrigerate until required.
• Turn cake onto a clean, dry tea towel covered with greaseproof paper which has been dusted evenly with sifted icing sugar and cocoa, leave for 1 minute.
• Using tea towel as a guide, carefully roll up the cake with the paper, leave for 5 minutes or until cool. Unroll and discard the paper.
• Spread with coffee cream filling, re-roll.
• Trim the ends of roll with a serrated knife.