Coffee Hazelnut Swiss Roll Cake

This one is a "spin-off" to my previous recipe, the Biscoff Swiss Roll Cake.

The process is the same but there are some small changes in the fillin and the chocolate I use for the chocolate ganache.

Prepare the Coffee Hazelnut Pudding:

In a pan heat:

400gr full fat milk

150-250gr dark and milk chocolate (depending on how sweet you want your pudding. Keep in mind that the cake is not too sweet)

4gr instant coffee powder

Until the chocolate melts and the mixture is really hot.

In a bowl, mix:

Vanilla extract

50gr corn flour

100gr milk

Add milk-vanilla mixture to corn flour mixture while whisking. Return to heat and keep whisking until the pudding has the right consistency.

Remove from heat, transfer in a bowl, add 50gr hazelnut pieces and whisk until they are incorporated evenly.

Cover with plastic wrap touching the surface.

Transfer in the fridge or ice bath until it is completely cool.

Prepare the Cake:

Preheat your oven to 180C.

Butter a 10x15 inch pan, line with parchment paper and butter the paper well, too.

Using your stand/hand mixer, beat for 3-5 minutes or until fluffy:

4 large eggs

150 gr sugar

Then sift and add to the egg-sugar mixture:

100gr flour

1.5gr baking powder

1.5gr baking soda

1.5gr salt

21gr Cocoa powder

2gr instant espresso powder

Carefully fold the dry ingredients in.

Finally, bain marie 25gr milk with 50gr milk chocolate, add it in the cake and fold in along with 3gr vanilla extract.

Spread on the prepared pan and distribute evenly.

Bake for 10 to 12 minutes or until toothpick comes out clean.

In the meantime prepare another parchment paper and butter it well.

When the cake is ready, remove from oven and pan and let it cool for 2 minutes,

Then place the new buttered parchment paper on top of the cake, press it to get attached to the cake, hold with your fingers the edges of the two papers and turn upside down.

Remove the old parchment paper, cut the edges of the cake and roll the cake and the parchment paper to themselves.

Leave the cake like this for at least 30 minutes.

Then unfold carefully and spread the Coffee Hazelnut Pudding inside.

Fold again tightly, removing any excess pudding.

Prepare the Glaze:

In a bowl add 180gr Milk Hazelnut Chocolate pieces

Heat 90gr Heavy cream until bubbly.

Add the heavy cream to the chocolate and let sit for 10-15 seconds before mixing.

(If the chocolate doesn't completely melt you can return to low heat and heat until it melts.)

Pour the glaze on the Roll Cake and let it stand for 1 hour. Then cover it and let it cool in the fridge.

Enjoy!!