Chocolate Roulade With Coffee And Hazelnut Cream

Name: Chocolate Roulade With Coffee And Hazelnut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None egg whites; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; 1 tbsp white vinegar; 2 tbsp cocoa powder mixed with 2 tbsp water to make a paste; 1 cup heavy cream; 1/2 tsp instant coffee; 2 tbsp powdered sugar, plus extra to dust; 1/2 cup toasted hazelnuts, chopped; None None melted chocolate and Easter eggs, to garnish

Servings: persons

1
Preheat oven to 325u00b0F. Line a 12x9 inch baking tray with parchment paper.
2
Whip egg whites until foamy then gradually add sugar in a slow stream, beating for 8-10 mins, until stiff, white and glossy. Fold in vanilla, vinegar and cocoa mixture. Transfer to prepared tray and bake for 8 mins. Rotate and bake for another 8-10 mins, until puffed and spongy to the touch. Let cool for 20 mins.
3
Meanwhile, whip cream to soft peaks. Add coffee, powdered sugar and 1 tbsp water. Whisk to medium peaks. Set aside.
4
Carefully flip sponge cake out onto a sheet of parchment paper. Discard used parchment paper. Spread coffee cream over cake, leaving a 1 inch border. Sprinkle with hazelnuts then roll cake up from the long side. Wrap in foil and freeze for 6 hours, to overnight.
5
Remove roulade from freezer about 15 mins before serving. Transfer to a serving platter. Drizzle with melted chocolate, decorate with Easter eggs and dust with powdered sugar.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 None egg whites, 1/4 cup granulated sugar, 1/2 tsp vanilla extract, 1 tbsp white vinegar, and more.

Yes, Chocolate Roulade With Coffee And Hazelnut Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!