The thing I love about swiss rolls is that they are pretty simple to make and the flavour combinations are endless. Following on from my Passion Fruit Swiss Roll here’s a much richer version for all the chocolate lovers out there. The hazelnuts not only add that nutty flavour that goes so well with chocolate but they also add a lovely crunch, giving the roll even more depth. So while you sit there contemplating when to make it I’ll be cutting myself another slice! ;]
Chocolate, Hazelnut and Caramel Swiss Roll
Makes 10 slices
for the sponge
- 3 medium eggs
- 45g caster sugar
- 45g dark brown soft sugar
- 1 teaspoon vanilla extract
- 70g plain flour
- 15g cocoa powder, sifted
- 20g hazelnuts, chopped and roasted
for the filling
- 225ml double cream
- 200g/½tin caramel (dulce de leche)
Make the sponge: preheat the oven to 190°C (180°C fan)/375°F/gas mark 5, grease a 23x33cm swiss roll tin (or baking tray with a rim) and line with non-stick baking paper. Place the eggs, sugars and vanilla extract in the bowl of a freestanding electric mixer and whisk on high speed (or alternatively in a large bowl with a hand held electric mixer) for 6-8 minutes until very thick and pale, and leaves a thick trail (or ribbon) when the beater is lifted (the mixture won’t be quite as thick as usual due to the addition of brown sugar). Sift the flour and cocoa powder over the mixture, add the hazelnuts then carefully fold in using a spatula or large metal spoon. Transfer to the lined tin, spread evenly and bake in the oven for 10-12 minutes until risen and springy to the touch (it will be more delicate than a standard sponge). Leave to cool in the tin on a wire rack.
Make the filling: as soon as the cake is cool (leave it too long and the sponge will crack when it’s rolled) whisk the cream in a medium-sized bowl (either by hand or using an electric mixer) until it holds its shape. Cut a sheet of non-stick baking paper just bigger than the sponge and dust with icing sugar. Invert the cooled sponge onto the dusted paper and remove the lining before spreading the sponge evenly with the whipped cream, leaving a 2cm margin along one of the shorter ends. Place the caramel in a piping bag and drizzle all over the cream. Starting from the end with the margin, roll up the swiss roll to encase the filling using the paper to help. Chill in the fridge until ready to serve, slicing into 2cm wide slices and drizzling with more caramel, if desired. The swiss roll will keep in the fridge for a couple days wrapped well in foil.