8 Serves
83 Mins
Preheat your oven and line a baking sheet with parchment paper. Using an electric mixer, whisk the eggs and sugar until pale and fluffy.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
242 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
133 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
16 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
5 mgNet Carbs
30 gAlcohol
0 g
Gently fold in the flour and cocoa powder into the egg mixture. Spread the batter evenly onto the prepared baking sheet and bake until the sponge is set.
While the cake is still warm, carefully roll it up in a clean kitchen towel to set the shape, then let it cool completely.
Prepare the filling by whipping the heavy cream and folding in the finely ground hazelnuts and chocolate.
Unroll the cooled sponge, spread the hazelnut chocolate filling evenly over the surface, and roll it back up tightly. Chill before slicing.
1
g40
g0
g
American