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–+ servings
Total Time :2 hours
Servings: 10

INGREDIENTS
 

  • 1/2 cup/150 grams chocolate-hazelnut spread
  • 1/2 cup/65 grams hazelnuts, finely chopped

Cake:

  • 4 large eggs/200 grams
  • 3/4 cup/150 grams granulated sugar
  • 1/2 cup/60 grams all-purpose flour
  • 1/4 cup/20 grams unsweetened cocoa powder
  • 1 teaspoon/4 grams baking powder
  • Pinch of salt

Whipped Cream:

  • 1 cup/240 grams heavy cream
  • 1/4 cup/60 grams milk
  • 3 tablespoons powdered sugar
  • 2 tablespoons instant vanilla pudding mix

Coating:

  • 10.5 ounces/300 grams milk or dark chocolate, chopped
  • 1/2 cup/80 grams hazelnuts, finely chopped
  • 1/3 cup/70 grams oil

INSTRUCTIONS

  • Preheat the oven to 355°F/180°C. Grease a 37 x 46 cm (15 x 18 in) baking sheet and line with parchment, pressing the paper to adhere.
  • In the bowl of a stand mixer fitted with the whisk, combine the eggs and salt and beat 1 minute on medium. Gradually add the sugar and beat for several minutes until very pale and airy. Sift the flour, cocoa, and baking powder over the mixture and fold gently with a rubber spatula until smooth. Spread the batter evenly in the prepared pan and bake for 12 minutes, until set but not dry. Remove, cover with a clean towel, and cool completely.
  • Whip the cream, milk, and powdered sugar on medium until it begins to thicken. Add the pudding mix and finish to soft, stable peaks.
  • Invert the cooled cake onto a sheet of parchment and peel off the baking-paper lining. Spread the whipped cream evenly, drizzle with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts. Roll tightly from the short side into a log. Chill until firm.
  • Melt the chocolate in a double boiler or in short microwave pulses, stirring until smooth. Stir in the oil and chopped hazelnuts. Place the chilled roll on a wire rack over a tray and pour the glaze evenly to coat. If needed, spoon excess glaze from the tray over any bare spots. Refrigerate until the coating is set. Slice and serve chilled.