December is a month for indulging and so we wanted to provide you with a recipe to do just that. This isn’t just an ordinary chocolate roulade, it’s filled with a rich chocolate cream and hazelnut praline and topped with more of the same as well as salted caramel sauce. We’ve even put in a little bag of gold glitter to finish it all off!
All you need is eggs and cream to complete the ingredients to make your roulade. Serve it at a party with the super sparkler in the top or tuck in by yourself with a big spoon.
Method
Preheat oven to 220⁰C/Fan 200⁰C and line a Swiss roll tin (33.6cm x 22.5cm) with greaseproof paper.
To make the sponge, put the eggs and sugar into a bowl and whisk until very thick and creamy, this will take a few minutes. The mixture should be stiff enough to hold the impression of the whisk for a few seconds. Sift in the flour and cocoa powder and very gently fold into the whisked mixture, making sure it has all been incorporated and there are no lumps. Pour the mixture evenly into the prepared tin, smooth with a pallet knife into the corners. Bake for 8-10 minutes until well risen and spongy.
Meanwhile, place a damp tea towel on the table and lay a sheet of greaseproof paper over the top. Sprinkle over the sugar and when the sponge is cooked turn it out onto the sugared paper. Leaving the top sheet of greaseproof on, roll up the sponge using the sugared paper underneath to help and then leave to cool completely until later.
Make the praline by placing nearly all the hazelnuts onto an oiled baking sheet (save a few for decoration). Pour the sugar into a saucepan and heat gently until dissolved. Don’t stir it, but keep shaking the pan to heat it evenly. Turn up the heat and bubble until the sugar is turns amber in colour and then pour it on top of the nuts and set aside to cool. Break up the cooled praline with a sharp knife and place into a blender and whizz until crumbly.
To make the salted caramel, heat the sugar and 4 tbsp of water in a large pan over a medium heat until the sugar dissolves. Increase the heat and cook for 5 minutes or until golden and thick (do not stir). Remove from the heat and stir in the cream, be careful as it will bubble rapidly. Add a pinch of salt to taste and set aside to cool.
In another bowl, whip the cream with the cocoa powder until it forms soft peaks. Roughly chop the remaining hazelnuts.
To assemble the roulade, unroll the sponge and carefully remove the inside greaseproof paper. Spread half the cream over the sponge and drizzle over half the salted caramel and some of the praline. Very carefully roll the sponge back up and place onto a serving plate. Cover the roulade with the remaining cream, salted caramel, praline and sprinkle over the chopped hazelnuts. Dust with gold glitter to finish.
Just before serving poke your sparkler in the top and light it to make an impressive entrance.
We love to see photos of your bakes so please share them with us on Facebook or Instagram by tagging @bakesbox.
