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Ingredients for baking tray 30 x 35 cm:
5 larger eggs
8 spoons almond flour
2 spoons dark cocoa
2 spoons honey
Ingredients for cream:
300ml double cream/whipping cream
2 spoons hazelnut spread
Ingredients for icing:
400g dark chocolate
4 spoons olive oil
chopped roasted hazelnuts
5 larger eggs
8 spoons almond flour
2 spoons dark cocoa
2 spoons honey
Ingredients for cream:
300ml double cream/whipping cream
2 spoons hazelnut spread
Ingredients for icing:
400g dark chocolate
4 spoons olive oil
chopped roasted hazelnuts
Method:
- Prepare the dry ingredients and line the baking tray with a baking paper.
- Separate the eggs and whip the egg whites till stiff.
- Add honey to the egg yolks and whip together till it triples in size.
- Set the mixer on the lowest speed and alternately add the dry ingredients and ½ of the whipped egg whites. Mix in the other half with a spatula, so the baked sponge cake will be soft and fluffy.
- Spread the dough over the baking tray.
- Bake the dough in a preheated oven at 180°C for 8-10 minutes, depending on the tray and the oven.
- With scissors, cut the sponge cake together with the baking paper into strips and immediately roll them.
- When cooled down, carefully unroll each roll and remove the baking paper.
- Whip the double cream till stiff and then add the hazelnut spread at the lowest mixing speed.
- Soak the rolls with a few spoons of warm milk.
- Fill the pipping bag with the cream (trust me, it’s easier this way), cut the tip and simply pipe the cream into the rolls.
- Put the rolls into the refrigerator for the cream to set.
- In a double boiler, melt the chocolate, stirring constantly.
- Add oil and mix well together.
- Pour the chocolate icing over the rolls and sprinkle with chopped roasted hazelnuts.
- Leave the rolls to cool down slowly.
- Store the rolls in a cool place.
Cooking Tipps:
- Honey can be replaced with sugar or a sugar substitute.
- Hazelnut spread can be replaced with any other of your preferred taste; pistachio, caramel, with white or dark chocolate or coconut spread.
- Chopped roasted hazelnuts can be replaced with walnuts, pistachios, coconut flour, caramel sugar, dried apricots or even Fleur de sol.
- Almond flour can be replaced with ground walnuts, hazelnuts, corn starch, flour. When using flour, keep the egg:flour ratio at 1:1 (for 1 egg use 1 spoon flour).
- Warm milk for soaking the rolls can be replaced with sugar water, blueberry liqueur, rum water, amaretto or chocolate milk.
- With these variations, everyone can find their own favourite.
