- Total time 1 hours 20 minutes
- Note + cooling + chilling
- Difficulty Easy
- self-raising flour 100g
- cocoa powder 50g
- ground cinnamon 1 tsp
- eggs 6 large
- caster sugar 100g
- milk 2 tbsp
- hazelnuts 50g, chopped
- caster sugar 70g
- dark chocolate 100g, chopped
- double cream 150ml
- double cream 250ml
- Baileys (or Irish cream liqueur) 5 tbsp, (optional)
- icing sugar 2 tbsp
- Ferrero Rocher 6, roughly chopped
Heat the oven to 180C/fan 160C/gas 4. Line a 25cm × 38cm swiss roll tin with baking paper.
To make the sponge, sift the flour, cocoa and cinnamon into a large bowl and leave to one side. Separate the eggs, putting the whites and yolks into separate large clean bowls. Whisk the yolks with 1/2 the sugar for 5 minutes or until thickened and pale. Whisk the egg whites, sprinkling in the remaining sugar with a pinch of salt, until glossy and holding soft peaks. With a large metal spoon, add a 1/3 of the whites to the yolk mixture, folding to combine, followed by a 1/3 of the flour mixture. Repeat the process in 2 more additions, folding until evenly combined. Add the milk to loosen slightly.
Pour the batter into the tin so it is evenly spread. Bake for 10-12 minutes or until firm to the touch.
Turn out the sponge onto a piece of baking paper and peel off the old piece of baking paper. Roll the sponge up using the paper underneath – it may crack a bit but don’t worry, you’re going to cover it with ganache. Cool completely.
To make the brittle, line a baking tray with a piece of baking paper and spread over the chopped hazelnuts. Put the sugar and a splash of water into a wide pan over a medium heat and bring to the boil, swirling occasionally until caramel forms. Once bubbling, and the colour of a rusty penny, pour over the hazelnuts and leave to cool.
To make the ganache, put the dark chocolate into a medium bowl. Heat the cream until just simmering, pour over the chopped chocolate and gently stir until fully combined. Leave in the fridge to set for 20 minutes until spreadable.
To make the filling, whip the cream with the Baileys, if using, and icing sugar until just holding soft peaks. Unfold the swiss roll and spread the cream over the cooled sponge, leaving 2cm clear at the shorter ends of the cake. Scatter with chopped Ferrero Rocher, roll the cake into a tight spiral and carefully transfer to a serving plate.
Spread the ganache over the cake evenly and create a tree bark effect using a non-serrated knife. Leave to set in the fridge for 10-15 minutes.
Whizz the brittle into chunky pieces in a food processor and scatter all over the chocolate log to serve.
- kcals 652
- fat 46.2g
- saturates 23.5g
- carbs 45g
- sugars 33g
- fibre 3.5g
- protein 12.4g
- salt 0.4g