Nutella chocolate swiss roll
It's very chocolate and creamy. Recipe adopted from A Baker's Videoblog . I used Nutella and butter (3:1) for filling and decorated roll like Yule log with cranberries. Christmas in July, how do you like it?
3 tablespoons good quality cocoa powder
2 tablespoons light brown or dark brown sugar
60ml hot water
1 teaspoon vanilla essence
3 eggs
80g caster sugar
60g cake flour
Dissolve cocoa powder and brown sugar in hot water. When cool, stir in essence.
Preheat oven to 170 degrees Celsius / 325 degrees Fahrenheit. Line tin with greaseproof paper.
Beat eggs and sugar for 5 minutes on medium high speed in a mixer. Sift flour. Set aside.
Reduce mixer speed to low and keep it running. Add 1/3 of flour followed by 1/3 of cocoa mixture. Repeat above step till all the flour and cocoa mixture are added and combined till smooth. Do not overbeat. Pour into tin and bake for 13 minutes.Lift the cake out of the tin (with the paper still stuck to it) and place on your work surface. Do not overturn the cake. Starting with one end, roll the cake inwards till you reach the other end. Peel off the paper as you roll. Keep it in the rolled position for 10 minutes to cool at room temperature, then chill it in the fridge in a covered container.
