Chocolate Hazelnut Swiss Roll: A Decadent Dessert Delight
Introduction
Indulge in the perfect blend of chocolate and hazelnut with this irresistible Chocolate Hazelnut Swiss Roll. With a soft, moist chocolate sponge rolled around a creamy hazelnut filling and topped with a luscious ganache, this dessert is as beautiful as it is delicious. Perfect for celebrations or as an indulgent treat, this Swiss roll will leave everyone asking for seconds!
Ingredients
For the Cake:
- 5 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For the Filling:
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 cup hazelnut spread (e.g., Nutella)
- 1 tsp vanilla extract
For the Topping:
- 1 cup chocolate ganache (melt 1 cup dark chocolate with 1/2 cup heavy cream)
- 1/4 cup chopped hazelnuts
- Chocolate shavings
- Caramel sauce (optional)
Instructions
1. Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
- In a large bowl, whisk the eggs and sugar until light and fluffy (about 5 minutes). Add the oil and vanilla extract, and mix until combined.
- Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until smooth.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 12–15 minutes, or until the cake springs back when touched.
- While still warm, carefully roll the cake with the parchment paper to form a log. Let it cool completely.
2. Make the Filling
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the hazelnut spread until smooth and creamy.
3. Assemble the Swiss Roll
- Unroll the cooled cake and spread the hazelnut cream evenly across the surface.
- Roll the cake back up (removing the parchment paper) into a tight log.
- Place the roll seam-side down on a tray and refrigerate for at least 30 minutes.
4. Decorate the Roll
- Pour the chocolate ganache over the chilled Swiss roll, spreading it evenly for a smooth finish.
- Sprinkle chopped hazelnuts and chocolate shavings on top. Drizzle with caramel sauce for an extra indulgent touch.
5. Serve
- Slice the roll into portions and serve chilled. Enjoy this decadent dessert with friends and family!
Tips for Success
- Handle the Cake with Care: Roll the cake gently while it’s still warm to prevent cracks.
- Keep the Cream Cold: For the perfect whipped filling, ensure the heavy cream is well-chilled.
- Set the Ganache: Chill the assembled roll after adding the ganache for a clean cut and perfect presentation.
- Flavor Variations: Add a layer of crushed hazelnuts or fresh berries inside the roll for extra texture and flavor.
Frequently Asked Questions (FAQs)
1. How do I prevent the cake from cracking?
Roll the cake while it’s still warm and pliable, using the parchment paper to guide it. This helps maintain its shape without breaking.
2. Can I make this dessert ahead of time?
Yes! Prepare the roll a day in advance and refrigerate it. Decorate with ganache and toppings just before serving for the freshest presentation.
3. Can I freeze the Swiss roll?
Absolutely! Wrap the unglazed roll tightly in plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator and glaze before serving.
Common Mistakes and How to Avoid Them
1. Cake Sticking to the Parchment
- Cause: Not greasing the parchment.
- Fix: Always grease the parchment paper before adding the batter.
2. Filling Too Runny
- Cause: Overmixing the whipped cream or using warm ingredients.
- Fix: Use chilled cream and mix until just stiff peaks form.
3. Ganache Sliding Off the Roll
- Cause: Applying ganache on a warm cake.
- Fix: Always cool the cake and refrigerate it before adding ganache.
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