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.
1/2 cup self raising flour
1/3 cup caster sugar
100 g dark chocolate, finely chopped
1/2 cup ground hazelnuts
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
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!