Nutella Chocolate Roulade

Nutella Chocolate Roulade

 

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This Nutella Chocolate Roulade is a mouth-watering take on the original Swiss Roll. My Auntie made this yesterday for my cousins 13th birthday and it was delicious. I was afraid she was going to keep this recipe a secret but she was nice enough to let me have it. So I am passing it on to you with high recommendation’s.

Ingredients:

  • Butter, for greasing
  • 100g plain chocolate
  • 4 eggs
  • 100g caster sugar, plus extra for dusting

For the filling:

  • 1/2 vanilla pod
  • 1 tablespoon dark rum or Tia Maria
  • 300ml cream
  • 75g Nutella chocolate spread
  • Icing sugar to decorate

Method:

  1. Grease a 33 x 23cm Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.
  2. separate the eggs and whisk the egg yolks with the sugar until very thick and pale colour. Beat in the egg whites until stiff, and then fold into the chocolate mixture.
  3. Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to touch.
  4. Turn the sponge out onto a sheet of greaseproof paper that has been generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with warm, damp tea towel and leave to cool.
  5. To make the filling, split the vanilla pod in half and scrape out the seeds. Gently whisk with an electric mixer until stiff, then spread the Nutella over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling. To serve, transfer the roulade on to a serving plate and dust with icing sugar, then cut into slices and arrange on serving plates.
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One thought on “Nutella Chocolate Roulade

  1. Pingback: Chocolate Roulade! | Miss Spicy Hat n' Sugar Socks

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