Decadent Chocolate Hazelnut Swiss Roll
I've always been fascinated by pastries from different cultures. I especially remember my vanaema's rullbiskviit, perfectly rolled with incredible skill. Inspired by my travels and culinary experiments, I've created this version with a different twist: a chocolate and hazelnut Swiss roll.
13Ingredients
- 4 Large Eggs(separated into yolks and whites)
- 100 g Granulated Sugar(divided into two 50g portions)
- 40 ml Vegetable Oil(or other neutral oil)
- 60 ml Milk(room temperature)
- 5 ml Vanilla Extract(equivalent to 1 tsp)
- 70 g All-Purpose Flour
- 25 g Unsweetened Cocoa Powder(plus extra for dusting)
- 4 g Baking Powder(equivalent to 1 tsp)
- 1 g Salt(equivalent to 1/4 tsp)
- 300 ml Heavy Whipping Cream(very cold)
- 40 g Powdered Sugar(sifted)
- 150 g Chocolate Hazelnut Spread(good quality, room temperature)
- 30 g Toasted Hazelnuts(roughly chopped)
Nutrition Facts
Instructions
Preheat your oven to 180°C (350°F). Line a 25x38 cm (10x15 inch) baking sheet with parchment paper, leaving a slight overhang on the sides to use as handles.
0In a medium bowl, sift together the flour (70g), cocoa powder (25g), baking powder (4g), and salt (1g). Set aside.
0In a large bowl, whisk the 4 egg yolks with 50g of the sugar for about 2-3 minutes until the mixture is pale yellow and creamy. Whisk in the oil (40ml), milk (60ml), and vanilla (5ml) until just combined.
In a separate, very clean bowl with a stand mixer or hand mixer, beat the 4 egg whites on medium speed until foamy. Gradually add the remaining 50g of sugar and increase the speed to high. Beat for 3-4 minutes until stiff, glossy peaks form. The peaks should hold their shape and not droop.
Gently fold the sifted dry ingredients into the egg yolk mixture until just combined. Then, gently fold in the beaten egg whites in three additions. Be careful not to overmix and deflate the batter. The final batter should be airy and light.
0Pour the batter into the prepared baking sheet and spread it evenly with an offset spatula. Bake for 10-12 minutes at 180°C (350°F). The cake is done when it springs back when lightly touched. Do not overbake, or it will crack when rolled.
While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with cocoa powder. As soon as the cake is out of the oven, immediately and carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from a short end, tightly roll the warm cake up with the towel inside. Let it cool completely on a wire rack, about 1 hour.
0For the filling: In a cold bowl, whip the very cold heavy cream (300ml) and sifted powdered sugar (40g) until medium-stiff peaks form. Add the room temperature chocolate hazelnut spread (150g) and gently fold until just combined and no streaks remain. Do not overmix.
0Once the cake is completely cool, gently unroll it. Spread the hazelnut cream filling evenly over the surface, leaving a 2cm (3/4 inch) border along the edges. Sprinkle with half of the chopped hazelnuts if desired. Tightly re-roll the cake (without the towel this time).
0Wrap the Swiss roll tightly in plastic wrap and refrigerate for at least 1 hour to set the filling. Before serving, trim the ends for a clean look, dust with more cocoa powder, and sprinkle with the remaining toasted hazelnuts.
0Chef's Tip
The key to a crack-free Swiss roll is to roll it while it's still warm from the oven. This trains the cake into the rolled shape, so it won't break when you unroll it to add the filling.
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Decadent Chocolate Hazelnut Swiss Roll
Ingredients
Chocolate Sponge
- 4 Large Eggs (separated into yolks and whites)
- 100 g Granulated Sugar (divided into two 50g portions)
- 40 ml Vegetable Oil (or other neutral oil)
- 60 ml Milk (room temperature)
- 5 ml Vanilla Extract (equivalent to 1 tsp)
- 70 g All-Purpose Flour
- 25 g Unsweetened Cocoa Powder (plus extra for dusting)
- 4 g Baking Powder (equivalent to 1 tsp)
- 1 g Salt (equivalent to 1/4 tsp)
Hazelnut Cream Filling
- 300 ml Heavy Whipping Cream (very cold)
- 40 g Powdered Sugar (sifted)
- 150 g Chocolate Hazelnut Spread (good quality, room temperature)
Garnish (Optional)
- 30 g Toasted Hazelnuts (roughly chopped)
Instructions
- Preheat your oven to 180°C (350°F). Line a 25x38 cm (10x15 inch) baking sheet with parchment paper, leaving a slight overhang on the sides to use as handles.
- In a medium bowl, sift together the flour (70g), cocoa powder (25g), baking powder (4g), and salt (1g). Set aside.
- In a large bowl, whisk the 4 egg yolks with 50g of the sugar for about 2-3 minutes until the mixture is pale yellow and creamy. Whisk in the oil (40ml), milk (60ml), and vanilla (5ml) until just combined.
- In a separate, very clean bowl with a stand mixer or hand mixer, beat the 4 egg whites on medium speed until foamy. Gradually add the remaining 50g of sugar and increase the speed to high. Beat for 3-4 minutes until stiff, glossy peaks form. The peaks should hold their shape and not droop.
- Gently fold the sifted dry ingredients into the egg yolk mixture until just combined. Then, gently fold in the beaten egg whites in three additions. Be careful not to overmix and deflate the batter. The final batter should be airy and light.
- Pour the batter into the prepared baking sheet and spread it evenly with an offset spatula. Bake for 10-12 minutes at 180°C (350°F). The cake is done when it springs back when lightly touched. Do not overbake, or it will crack when rolled.
- While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with cocoa powder. As soon as the cake is out of the oven, immediately and carefully invert it onto the prepared towel. Peel off the parchment paper. Starting from a short end, tightly roll the warm cake up with the towel inside. Let it cool completely on a wire rack, about 1 hour.
- For the filling: In a cold bowl, whip the very cold heavy cream (300ml) and sifted powdered sugar (40g) until medium-stiff peaks form. Add the room temperature chocolate hazelnut spread (150g) and gently fold until just combined and no streaks remain. Do not overmix.
- Once the cake is completely cool, gently unroll it. Spread the hazelnut cream filling evenly over the surface, leaving a 2cm (3/4 inch) border along the edges. Sprinkle with half of the chopped hazelnuts if desired. Tightly re-roll the cake (without the towel this time).
- Wrap the Swiss roll tightly in plastic wrap and refrigerate for at least 1 hour to set the filling. Before serving, trim the ends for a clean look, dust with more cocoa powder, and sprinkle with the remaining toasted hazelnuts.
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