Hazelnut Chocolate Cake Roll Recipe

Name: Hazelnut Chocolate Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs,; 3/4 cup sugar, divided; 2 tablespoons water; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/3 cup baking cocoa; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy whipping cream; 3 tablespoons confectioners' sugar; 1/2 teaspoon vanilla extract; 1/2 cup chopped hazelnuts, toasted; 1 ounce semisweet chocolate, grated; Additional confectioners' sugar

Servings: persons

4 large eggs,
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup chopped hazelnuts, toasted
1 ounce semisweet chocolate, grated
Additional confectioners' sugar

1
Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well.
3
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4
Bake at 375u00b0 for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5
For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again.
6
Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 4 large eggs,, 3/4 cup sugar, divided, 2 tablespoons water, 1 teaspoon vanilla extract, and more.

Yes, Hazelnut Chocolate Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Chocolate Cake Roll

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