A couple of nights ago we were feeling like a bit of a treat, but seeing as it was already around 9pm, I didn’t want to be slaving away over a hot stove for ages concocting something.  I had some dark chocolate and hazelnuts on hand, so after a quick bit of googling, I settled on a random recipe for Hazelnut & Chocolate Swiss Roll with Espresso Cream.  The baking time for this baby is only 12 – 14 minutes, and as I have limited kitchen space I used a lined baking tray instead of a swiss roll tin.  It worked just fine.  After some minor tweaking to suit my taste, I’m happy to say the results were delicious!  Will definitely be making this again soon. 

Ingredients

1/2 cup self raising flour

3 eggs

1/3 cup caster sugar

100 g dark chocolate, finely chopped

1/2 cup ground hazelnuts

Cream Filling

1 1/4 cups cream

2 tbls strong black coffee, cooled

2 tbls caster sugar, extra

1/3 cup icing sugar

2 tablespoons dutch cocoa

Method

Preheat oven to 210 C.  Prepare a swiss roll tin or baking tray by greasing with butter and lining with baking paper.  Beat eggs for 4 – 5 minutes until thick and pale, add sugar gradually, beating constantly until mixture is pale yellow and glossy.  Using a metal spoon, fold in the chopped chocolate, ground hazelnuts and flour, taking care not to overmix – you want to keep the airiness of the beaten eggs intact. Spread the mixture evenly into the tin and smooth the surface.  Bake for 12 – 14 minutes or until golden and springy. 

Beat the cream, extra caster sugar and coffee until stiff peaks form and refrigerate. 

While still warm, turn the cake out onto a tea towel lined with baking paper which has been dusted evenly with cocoa and icing sugar, remove baking paper from the bottom of the baked cake and leave for 1 minute.    Place a new piece of baking paper on top and carefully roll up the cake with the paper, leave for five minutes or until cool.  Unroll and spread with cream, then re-roll.  Cut into slices and serve. 

Get yourself a flat white and enjoy!