Hazelnut & chocolate roulade

Hazelnut & chocolate roulade

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
3 eggs, separated
2 teaspoons water
165g caster sugar, plus extra to sprinkle
150g plain flour
1 teaspoon baking powder
a pinch of salt
1 cup ground hazelnuts
2 tablespoons icing sugar, sifted

Filling

Quantity Ingredient
250g strawberries, hulled
2 tablespoons icing sugar, sifted
185g dark chocolate
1 tablespoon water
2 egg yolks
90g unsalted butter, well softened

Method

  1. Preheat the oven to 200°C. Line a 30 cm x 25 cm Swiss roll tin with baking paper.
  2. Whisk the egg whites with the water to a firm snow, then add the sugar a spoonful at a time and continue beating until stiff. Beat in the egg yolks.
  3. Sift the flour with the baking powder and salt, mix with the hazelnuts and fold gently into the egg mixture.
  4. Spoon into the prepared tin and level the top with a palette knife. Bake for 12–15 minutes or until firm to the touch.
  5. Sprinkle a clean tea towel with caster sugar. Turn the roulade out quickly onto the tea towel and carefully peel away the baking paper. Roll up along the long edge. Leave to cool.
  6. To make the filling, purée the strawberries and stir in the icing sugar. Melt the chocolate in a heatproof bowl placed over hot water. Add the 1 tablespoon water. Remove from the heat and add the egg yolks one at a time. Beat well, then gradually mix in the butter. Tip into a bowl and blend in the strawberry purée.
  7. Unroll the sponge roll very carefully. Spread with the filling and re-roll, placing seam side down on a serving plate. Chill for 2–3 hours. Dust with icing sugar before serving.
Tags:
baking
bakery
margaret
fulton
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