Name: Hazelnut coffee roll
Cook time: 12 min
Total time: 12 min
Ingredients: 4 eggs; 3/4 cup caster sugar; 1/4 cup self-raising flour; 1 tablespoon plain flour; 1/3 cup packaged ground hazelnuts; 2 tablespoon warm water; 1/4 teaspoon bicarbonate of soda; 30 gram dark chocolate, melted; 2 tablespoon caster sugar, extra; Coffee cream; 2 teaspoon dry instant coffee; 1 teaspoon water; 300 millilitre carton thickened cream; 1 tablespoon kahlua; 1 tablespoon icing sugar

Ingredients

4 eggs

3/4 cup caster sugar

1/4 cup self-raising flour

1 tablespoon plain flour

1/3 cup packaged ground hazelnuts

2 tablespoon warm water

1/4 teaspoon bicarbonate of soda

30 gram dark chocolate, melted

2 tablespoon caster sugar, extra

Coffee cream

2 teaspoon dry instant coffee

1 teaspoon water

300 millilitre carton thickened cream

1 tablespoon kahlua

1 tablespoon icing sugar

Method

1.Grease a 25cm x 30cm Swiss roll pan, line base and sides with paper, grease paper well.

2.Combine eggs and sugar in medium bowl, beat with electric mixer for about 10 minutes or until sugar is dissolved and mixture is thick and creamy. Fold in sifted flours and ground hazelnuts. Stir water and soda into chocolate, fold into flour mixture. Pour into prepared pan, bake in moderate oven for about 12 minutes.

3.Meanwhile, make coffee cream. Dissolve coffee in water. Combine with remaining ingredients in small bowl, beat until firm peaks form.

4.Turn cake immediately on to paper sprinkled with extra sugar. Trim crisp edges from cake, roll up in paper from the long side, stand 2 minutes, unroll, cool.

5.Spread with half the coffee cream, roll up, cover and decorate with remaining cream. Top with chocolate-dipped hazelnuts if desired.

Kahlua is a coffee-flavoured liqueur. Keeping time: 2 days.
Note

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Ingredients

Method

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