Creamy Nutella Rolls

1. 1

   Preheat oven to 400u00b0F. Grease a 12 x 9 1/2 inch jelly roll pan with parchment paper. Sift together flour and cocoa powder. Set aside.

2. 2

   Whisk eggs for 5 mins, or until thick and pale. Gradually add 1/2 cup sugar, beating well after each addition until sugar dissolves. Sift flour mixture over top, add ground hazelnuts then fold in. Transfer to prepared pan, smooth surface and bake for 12 mins, or until golden and cake spring back when touched lightly.

3. 3

   Immediately invert cake onto a clean tea-towel lined with parchment paper. Carefully remove parchment paper. Roll up in tea towel from long edge. Let cool for 5 mins then unroll.

4. 4

   Whip cream, powdered sugar and lemon zest to stiff peaks. Spread over sponge cake, leaving a 3/4 inch border. Roll up (without tea towel) to enclose filling. Cover with plastic wrap and chill for 15 mins.

5. 5

   Spread chocolate frosting over roulade. Top with chocolate curls to decorate.

* Per serving · 4 servings · Values may vary.

No additional tips available.