Hazelnut Chocolate Roulade

Hazelnut chocolate fans, this one’s for you. It’s got it all: Moist flour-less chocolatey cake with Nutella and cream filling, topped with a thick coating of dark chocolate ganache and hazelnuts. What’s even better is that it can, and should, be made ahead of time. After all, you want to sit and enjoy with the family, too.

I highly recommend to watch the step-by-step process in the video.

This hazelnut chocolate roulade is an exquisite and spectacular dessert perfect for celebrating a birthday, or to bring to the table for a perfect ending to a dinner party. The cake is light and delicious. It has a tender crumb texture and it stays moist with the cream filling and doesn’t dry out even after storing in the fridge for 3-4 days. You will love the silky smooth chocolate ganache on top and the rich-tasting hazelnuts add a crunchy surprise.

There are three components to this cake: the cake, the filling, and the ganache. It does take some time, but not complicated to make.

First, you will need to make the Hazelnut chocolate cake batter. Bake it, roll it in a parchment or clean tea towel, and set it aside to cool.

In the meantime, make your rich and decadent filling with whipped cream and mascarpone. Allow the cake to cool completely before adding any filling.

Then unroll the cooled hazelnut chocolate cake, spread on the filling, and re-roll using parchment paper to help it roll.  Don’t worry about it cracking because chances are it will. Wrap in plastic wrap, and transfer to the refrigerator.

While the cake is in the refrigerator make the ganache.  It’s an easy, two-ingredient recipe that takes 2 minutes to make.  Pour ganache evenly over the cooled cake, and top it with chopped toasted hazelnuts. Allow the ganache and filling to set in the fridge for 30 minutes to an hour before you slice, and serve!

The roulade can be kept well covered in the fridge for 3-4 days in an airtight container.

Quick Tips to ensure optimal results

• Line your jelly roll pan with parchment paper and leave an extra inch sticking up on all sides. Spray the parchment with non stick cooking spray.
• The yolks and whites are beaten separately so the hazelnut chocolate roll cake achieves more volume.
• Don’t over-bake the cake! This sponge is done at approximately 15 minutes, or until the top of the cake springs back when touched.
• Once the cake is out of the oven, let it cool slightly until it can be handled. You still want the cake to be warm to the touch because it helps it roll up.
• Its important to let the rolled cake cool completely at room temperature to hold the shape. That way, when you unroll it to add the filling, it will roll up easily again.
• Nutella should just be warm enough to spread easily and smoothly.
• Its important to drop spoonfuls of mascarpone cream over nutella to spread evenly. Some of the filling would come out while rolling and that is totally ok. Just clean it up.
• Finally, it is important to let the rolled cake rest in the fridge, wrapped in cling film, to allow the flavors to settle.
• Then cover with chocolate ganache and toasted chopped nuts. Allow the ganache to set at room temperature or in the fridge.

I hope you enjoy this Hazelnut Chocolate Roulade recipe! If you like this recipe be sure to subscribe to simpleglutenfreekitchen for more amazing recipes in the future, and spread your love for food by sharing this post everywhere. If you make it, please tag me on Pinterest, Facebook, Twitter, or Instagram so I can see it! I also post videos every week so make sure to subscribe to my YouTube channel if you haven’t already.

Have a look at my other cake roll recipes. Red velvet cherry cake roll, Lemon strawberry cake roll, Raspberry Chocolate Ice Cream roulade.

bringing this Hazelnut Chocolate Roulade to Angie’s linky party Fiesta Friday #516.