Chocolate Hazelnut Roll Recipe

Eggs: Essential for creating the structure and lightness of the sponge cake.

Sugar: Adds sweetness and helps to stabilize the whipped eggs.

Flour: Provides the necessary structure to the cake.

Cocoa powder: Gives the cake its rich chocolate flavor.

Hazelnut spread: Adds a creamy, nutty layer to the roll.

Heavy cream: Whipped to create a light and fluffy topping for the cake.

When rolling the cake, use a clean kitchen towel dusted with a bit of powdered sugar to help prevent sticking and to maintain the shape. This technique ensures a smooth roll without cracking.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a slightly different flavor profile.

• flour - Substitute with almond flour: Use a 1:1 ratio. Almond flour adds a nutty flavor and is gluten-free, making it suitable for those with gluten intolerance.

• cocoa powder - Substitute with carob powder: Use a 1:1 ratio. Carob powder is naturally sweeter and caffeine-free, making it a good alternative for those avoiding caffeine.

• hazelnut spread - Substitute with almond butter: Use the same amount. Almond butter provides a similar creamy texture and nutty flavor, though it will taste different.

• heavy cream - Substitute with coconut cream: Use a 1:1 ratio. Coconut cream is a dairy-free alternative that provides a rich and creamy texture.

• Allow the chocolate hazelnut roll to cool completely before storing. This prevents condensation, which can make the cake soggy.
• Wrap the roll tightly in plastic wrap, ensuring there are no air pockets. This helps maintain its moisture and flavor.
• Place the wrapped roll in an airtight container to provide an extra layer of protection against freezer burn and to keep it fresh.
• Store the roll in the refrigerator if you plan to consume it within 2-3 days. This keeps the cream filling and hazelnut spread at an optimal texture.
• For longer storage, place the airtight container in the freezer. The roll can be frozen for up to 2 months without losing its delightful taste and texture.
• When ready to serve, thaw the roll in the refrigerator overnight. This gradual thawing process helps retain the cake's moisture and prevents it from becoming mushy.
• Before serving, you can dust the roll with a light sprinkle of cocoa powder or powdered sugar for an extra touch of elegance.
• If you have leftover slices, wrap each slice individually in plastic wrap and store them in an airtight container. This makes it easy to grab a single serving without exposing the entire roll to air.
• Always label your containers with the date of storage. This helps you keep track of freshness and ensures you enjoy the dessert at its best quality.

• Preheat your oven to 150°C (300°F). Place the chocolate hazelnut roll on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes, or until it’s heated through.

• For a quicker method, use a microwave. Slice the chocolate hazelnut roll into individual portions. Place a slice on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 20-30 seconds. Check if it’s warm enough; if not, continue heating in 10-second intervals.

• If you prefer a gentle reheat, use a steamer. Wrap the chocolate hazelnut roll in parchment paper and place it in the steamer basket. Steam for about 5-7 minutes, or until it’s warmed through. This method helps maintain the cake’s moisture and texture.

• For a stovetop method, use a double boiler. Place the chocolate hazelnut roll on a heatproof plate or dish. Set it over a pot of simmering water, making sure the water doesn’t touch the bottom of the plate. Cover with a lid and steam for about 5-7 minutes, or until heated through.

• Oven: Preheat to 180°C (350°F) to bake the cake.

• Baking tray: Line with parchment paper to hold the batter.

• Parchment paper: Prevents the cake from sticking to the baking tray.

• Mixing bowl: Whisk the eggs and sugar until light and fluffy.

• Whisk: Beat the eggs and sugar together.

• Sifter: Sift the flour and cocoa powder to avoid lumps.

• Spatula: Gently fold the dry ingredients into the egg mixture.

• Offset spatula: Spread the batter evenly on the baking tray.

• Cooling rack: Allow the cake to cool slightly after baking.

• Spreader knife: Spread the hazelnut spread over the cake.

• Electric mixer: Whip the heavy cream until stiff peaks form.

• Refrigerator: Chill the rolled cake for at least 30 minutes before serving.

Prepare ingredients in advance: Measure and sift the flour and cocoa powder ahead of time. This will streamline the mixing process.

Use a stand mixer: Whisk the eggs and sugar with a stand mixer to achieve a light and fluffy texture faster.

Preheat the oven early: Ensure your oven is at the right temperature by preheating it while you prepare the batter.

Chill the cream bowl: Place the bowl and beaters in the fridge before whipping the heavy cream. This helps it whip faster and achieve stiff peaks more quickly.

Use parchment paper: Line your baking tray with parchment paper to make removing the cake easier and quicker.