Hazelnut and Chocolate Roulade with Strawberries

A light chocolate sponge rolled with hazelnut cream, finished with rich chocolate sauce and fresh strawberries.

Baking Vegetarian Dessert Hazelnuts Chocolate

Estimated Nutrition

Calories

747

kcal / serving

4482 kcal total

Carbs

47.7g

per serving

286.1 g total

Fat

56.4g

per serving

338.4 g total

Protein

12.1g

per serving

72.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Caster Sugar

Cocoa Powder

200

Dark Chocolate

Chopped

Dairy

piece

Eggs

Free-range

Butter

Melted, plus extra for greasing

200

Double Cream

Whipped until soft peaks form

Double Cream

For sauce

Fruits

piece

Strawberries

Sliced, to garnish

GrainsCereals

115

Plain Flour

NutsSeeds

Hazelnuts

Chopped

Hazelnuts

Chopped, for filling

Method

Preheat the oven to 200°C.

Grease and line a 25cm x 35cm roulade tin with greaseproof paper.

Whisk eggs and sugar in a large bowl until pale and thickened.

Stir in melted butter, then sift in cocoa powder and flour.

Pour mixture into the tin and bake for 10 to 12 minutes.

Turn cake onto a tea towel scattered with hazelnuts and cool for 5 minutes.

Spread a mixture of whipped cream and hazelnuts over the cake and roll tightly.

Melt chocolate and cream together over a pan of simmering water to make a sauce.

Pour sauce over the roulade and decorate with sliced strawberries.