Ingredients60g plain flour
90g caster sugar
1 tbsp extra caster sugar
2 tbsp cocoa powder
Chocolate hazelnut cream filling:
50 hazelnuts (toasted and finely chopped)
125g white chocolate
Dark chocolate topping:
125g dark chocolate
Handy HintMake sure you have a glass of white wine on hand.
Method1. Preheat oven to 180C and prepare a 30x35cm jelly roll pan by greasing it, lining bottom and sides with wax paper, and greasing wax paper.
2. Mix the cocoa powder and flour together.
3. Mix flour and cocoa powder.
4. Using electric beater, beat the eggs and sugar for 5 minutes or until light and fluffy and increased in volume.
5. Sift the flour over the eggs and pour the butter around the edge of the bowl, and fold in gently but thoroughly.
6. Put pan into oven immediately. Bake for 12 minutes, just until cake is golden on top and tester comes out clean. Do not overbake.
7. Remove from oven and turn the jelly roll onto a clean towel previously covered with a little bit of extra caster sugar.
8. Roll the jelly roll together with the towel and allow to cool.
9. To make the filling, put chopped white chocolate with the cream to melt in a pan over previously boiled water. When the chocolate is soft stir until smooth.
10. Repeat with the dark chocolate and the cream. Leave to cool until it has the consistancy of cream.
11. Beat the white chocolate cream with electric beaters until soft peaks form. Do not beat too much.
12. Unroll the jelly roll, remove the towel and spread the fillings. Leave 2cm free fo fillings on the ends.
13. Roll up again, without towel but using it to help roll. Cut off one end on the diagonal and place it alongside the log to form a 'Y'. Refrigerate for 1 hour to firm filling.
14. Spread the dark chocolate all over the cake and run the tines of a fork to create a 'bark' effect.
15. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with some fresh leaves and dust with icing sugar.