Ultimate Pastry, Savory & Craft Beverage Ingredients

Chocolate Hazelnut Roulade

Posted on 04 December 2017

Image yourself in front of the fire with a cup of hot chocolate and a piece of this moist and chocolaty hazelnut cake.


    • 10” x 15” pan
  • Directions

    1. Preheat the oven to 350°F.
    2. Spray a 10” x 15” pan, lay parchment paper on it and lightly spray the parchment.
    3. Sift the dry ingredients and set aside.
    4. Whip the eggs and the sugar to ribbon stage, about 4 minutes.
    5. Melt the chocolate and add the butter, stirring to combine.
    6. Slowly pour the chocolate into the egg mixture with the mixer running.
    7. Add Cappuccino-Tiramisu Extract and Madagascar Bourbon Vanilla.
    8. Fold in the dry ingredients until completely combined.
    9. Pour the mix into the parchment-lined pan and bake for 12-15 minutes.
    10. Cool the cake on a wire rack for 5 minutes.
    11. Sift cocoa powder over the top of the warm cake then cover it with a piece of parchment.
    12. Invert the pan and cake with parchment on top (the cake pan will be hot) and tap to let the cake fall away from the pan.
    13. Peel the parchment off the bottom of the cake.
    14. Starting on the short end, begin rolling the cake with the parchment into a log.
    15. Set aside to cool while you make the filling.
    1. Combine Dark Chocolate Hazelnut Spread and buttercream, stir until smooth.
    2. Unroll the cake and spread the filling over the top.
    3. Gently roll the cake again, wrap and chill for an hour.
    • Find the recipe for our favorite buttercream here.
    Treat yourself this holiday season with a moist chocolate hazelnut roulade! Amoretti Chocolate Hazelnut Roulade Recipe

    Products used in this recipe


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