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Serves: 6 people
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110 g Caster Sugar
25 g Cocoa Powder
4 - Fresh Egg
110 g Self-Raising Flour
2 tbsp Water
For the Ganache Filling
100 g Chocolate and Hazelnut Spread
see our Chocolate and Hazelnut Spread recipe
200 g Dark Chocolate
250 ml SuperValu Cream
1 tsp Vanilla Extract
For the Hazelnut Brittle
20 g Butter
100 g Caster Sugar
100 g Hazelnuts
50 ml Water
- Preheat the oven to 180˚C/gas mark 4. Grease and line a 33cm x 23cm Swiss roll tin with non-stick baking paper.
- Beat the eggs with the sugar in a mixing bowl until the mixture becomes light and aerated. The whisk should leave a pronounced figure of 8 on the surface of the mixture when the whisk is lifted out of it.
- Gently mix in the water and then the sifted flour and cocoa with a metal spoon. Be very gentle so as not to knock any of the air out of the sponge base, but still ensure that all the flour is incorporated.
- Pour the batter into the prepared tin. Bake for 20 minutes, until well risen and golden brown.
- Spread a large sheet of non-stick baking paper on the work surface, then sift a little cocoa powder over it. Flip the cake onto this sheet, then lift off the baking tray but leave the lining paper intact. Cover the cake with a clean dish towel and let it cool. The cloth and the lining paper will trap moisture as the cake cools, helping it stay soft and moist.
- Meanwhile, to make the chocolate ganache, bring the cream to the boil in a saucepan, then remove immediately and stir in the dark chocolate, hazelnut spread and vanilla extract until smooth. Set aside until it has cooled but is still fairly liquid.
- To make the topping, pour the cream into a bowl. Add the chocolate and hazelnut spread and whisk until it’s very thick but not too stiff. Set aside.
- When the cake has cooled, remove the towel, then carefully peel off the non-stick baking paper and trim about 1cm off each edge with a serrated knife. Spread the ganache filling over the cake, leaving a 1cm border clear, then roll it up. Use the paper to help make a tight roll. Cut 5cm or 6cm off one end at an angle.
- Transfer the large piece to a serving plate, then nestle the shorter one against it to make a branch. Spread the chocolate ganache all over, adding plenty of texture with the knife. Chill for at least 1 hour or up to three days. Remove from the fridge 30 minutes before eating.
- To make the hazelnut brittle, place the hazelnuts on a baking tray and toast in the oven for 5 minutes at 160°C/gas mark 3.
- Place the caster sugar and water in a saucepan. Bring to the boil and simmer until it’s a golden caramel. Remove from the heat and add the warm hazelnuts and butter. Pour onto a piece of non-stick baking paper and spread out the hot mixture with the back of a spoon.
- Leave to cool, then scatter the hazelnuts over the chocolate cake.