Description
A soft chocolate sponge filled with Nutella and cream, creating a rich and elegant dessert that’s perfect for any occasion.
Ingredients
- 3 large Eggs
- 75 g Caster sugar
- 50 g Plain flour (sieved)
- 25 g Cocoa powder (sieved)
- 115 g Nutella (warmed)
- 200 ml Double cream
- 1/2 tbsp Icing sugar
- 1/2 tsp Vanilla extract (or paste)
- 40 g Nutella (warmed)
- 1 tbsp Chopped roasted hazelnuts (optional)
- 1 1/2 Kinder Bueno bar
Instructions
- Pre-heat your oven to 160C Fan / 400F / Gas Mark 6. Line a swiss roll tin or a baking tray with a lip with baking paper, greasing the tin first to help the paper stick.
- For the sponge, whisk the eggs and sugar with an electric hand whisk or stand mixer for 8 minutes until it reaches the ribbon stage.
- Gently fold in the flour and cocoa powder in three parts, being careful to keep air in the mix.
- Pour the mix into the tin and spread it with a palette knife. Bake for 12 minutes until it springs back when touched.
- Remove the sponge and tip it onto a clean sheet of baking paper. Peel off the paper, roll up the sponge with the clean paper, and let it cool on a rack.
- When cool, unroll the sponge and spread a layer of warmed Nutella all over it, warming it for 10–20 seconds in the microwave.
- Whip the double cream with icing sugar and vanilla until it holds soft peaks, then spread most of the cream over the Nutella, saving some to top the roll.
- Re-roll the sponge tightly and place it on a plate.
- Warm the extra 40 g Nutella and drizzle or pipe it over the roll, then pipe or dollop the saved cream on top.
- Break the Kinder Bueno and place pieces on the roll, and sprinkle chopped roasted hazelnuts if desired. Serve immediately or store in the fridge for up to 2–3 days.
Notes
For best taste, consume within 2 to 3 days. Can be frozen for up to one month. Thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International