This chocolate Swiss roll is a simpler and smaller version of Beth Le Manachs bûche de Noël It takes time but is worth the effort
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 40 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or rimmed sheet pan with cooking spray and line with parchment paper.
Make cake: Sift flour
cocoa powder
salt
and baking soda together in a medium bowl.
Beat eggs and sugar in a large bowl with an electric mixer on high speed until tripled in volume
about 5 minutes. Mix in vanilla. Beat in flour mixture on low speed in thirds
alternating with melted butter
until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
Bake in the preheated oven until a toothpick inserted into the center comes out clean
8 to 9 minutes. Allow to cool completely.
Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper gently from the top of cake. Roll cake
starting at one end of the paper
into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
Make filling: Whip cream
powdered sugar
and vanilla together in a bowl with an electric mixer until medium peaks form. Mix in chocolate-hazelnut spread until well combined.
Unroll cake and spread evenly with filling. Roll up cake with filling
keeping in mind that cake might crack or tear easily. Dust with cocoa powder if you like.
Tips
If you have leftover filling
add it to the cut slices of cake when serving.
You can use a bread knife to cut the cake to make sure it won't squeeze while cutting.
