Hazelnut Chocolate and raspberry roulade
20min prep time
20min cook time
- 5 large eggs, room temp
- 5 tbsp of sugar
- 1/4 tsp vanilla extract
- 2 tbsp of neutral oil
- 4 tbsp of sifted all-purpose flour
- 1 tbsp cocoa powder
- ¼ tsp baking powder
- 475gr mascarpone cheese, room temperature
- ½ cup Stefano hazelnut cocoa spread
- ¼ cup raspberry jam, room temperature and stirred
- Powdered sugar for dusting
- Fresh raspberries, for garnish
- Chocolate shavings, for garnish
- Preheat the oven to 350°F.
- Using an electric mixer, add the eggs to a large bowl and beat them until they are very very pale, light and fluffy, adding the sugar one tablespoon at a time instead of all at once. You want the eggs to almost triple in volume.
- Add vanilla extract.
- Continue beating and add oil and mix just until combined.
- Sift all the dry ingredients together.
- Add half of the sifted flour, cocoa powder and baking to the bowl, mixing just until combined, before adding the remainder. The batter will be very light and frothy and will pour easily into a baking pan.
- Pour immediately into a 13×18 rimmed baking pan coated with oiled parchment paper and convection bake at 350F for 20-25 minutes or until it is very light golden in color and springs back when touched.
- Allow the cake to cool and gently remove it from the parchment paper.
- In a medium bowl, whisk together mascarpone cheese and hazelnut cocoa spread until well combined.
- Place the cake on a clean cotton kitchen towel before assembly.
- Spread an even layer of the mascarpone hazelnut chocolate mixture to cover the entire cake.
- Next spread raspberry jam evenly over the mascarpone hazelnut chocolate.
- Using the cotton kitchen towel as an aid, lift the sponge cake from the bottom of the long side and roll up into a tight cylinder. Refrigerate several hours to firm up.
- When ready to serve, transfer to a platter, dust with confectioners’ sugar and cut into 1/2-inch slices. Garnish with chocolate shavings and raspberries if desired.