Ingredients
- For the roulade
- 5 free-range eggs
- 125g/41/2oz caster sugar
- 50g/13/4oz butter, melted, plus extra for greasing
- 30g/1oz cocoa powder
- 115g/4oz plain flour
- 50g/13/4oz hazelnuts, chopped
- For the filling
- 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
- 50g/13/4oz hazelnuts, chopped
- For the chocolate sauce
- 200g/7oz dark chocolate, chopped
- 85ml/3fl oz double cream
- 6 strawberries, sliced, to garnish
Directions
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Preheat the oven to 200C/400F/Gas 6.
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Grease and line a 25cm/10in x 35cm/15in roulade tin with greaseproof paper.
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Technique: Greasing and lining cake tins .Watch technique
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0:33 mins
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Crack the eggs into a large bowl, add the sugar and whisk until pale and thickened.
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Stir the melted butter into the egg mixture, then sift in the cocoa powder and flour.
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Pour the mixture into the prepared tin and level the top with the back of a spoon. Transfer to the oven and bake for 10-12 minutes, until risen and cooked through.
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Place a clean tea towel onto a work surface and scatter over the chopped hazelnuts. Turn the cake out onto the tea towel. Leave to cool for five minutes, then remove the greaseproof paper.
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For the filling, place the whipped cream and hazelnuts into a bowl and mix well, then spread this mixture over the cake. Roll the roulade up like a cigar and place onto a large serving plate.
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For the chocolate sauce, place the chocolate and cream into a bowl set over a pan of gently simmering water and heat, stirring occasionally, until melted together to make a sauce.
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To serve, pour the chocolate sauce over the roulade and decorate with sliced strawberries.