Chocolate Roll with Nutella

Nutella and chocolate combined? Too good to be true, huh?  I love chocolate and Nutella, so I thought of bringing them together in this recipe.  This sweet duo will surely double the yuminess of the chocolate roll. This is an exciting recipe and I hope you’ll make one  for your kids. For sure, they would love this.
Flourless Choco Roll with Nutella
Choco roll with nutella
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For cake layer
  1. 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  2. 3 tablespoons Harvey Fresh Milk
  3. 6 large eggs, separated, at room temperature
  4. 2/3 cup sugar
  5. 1/4 teaspoon salt
  6. 1/4 cup Nutella
  7. 5 tbsp. Cream
  8. 2 tbsp. coffee
  9. 1 tbsp.Vanilla extract
Make cake layer
  1. Preheat oven to 170°C. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.
  2. Melt chocolate with milk in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.
  3. Beat yolks, 2/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer.
  4. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold stiff peaks.
  5. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but allow the whites to fully incorporate.
  6. Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes.
  7. Transfer pan to a rack.
  8. Cover top with parchment paper and turn over, allow to cool for a bit and peel of the parchment paper the cake baked in.
  9. Roll and allow to cool that way.
To make filling
  1. Whisk 1/4 cup Nutella to 5 tbsp. All purpose cream and leave in the refrigerator until the mixture firms up.Unroll the sponge cake and brush on top the coffee and vanilla extract.
  2. Spread over the Nutella filling and roll the cake ever so gently, until the edge is underneath the roll.
  3. Transfer to a long rectangular plate and refrigerate until the roll has firmed up.
  4. Slice and serve with cream. Yum!
Teenage Master Chef Louise Mabulo




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