2 tbsp icing sugar (to decorate)
1 tbsp caster sugar for dusting
90g caster sugar
125g dark chocolate
2 tbsp cocoa powder
125g white chocolate
60g plain flour
50g hazelnuts toasted and finely chopped
- 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.
- Mix the cocoa powder and flour together.
- Using electric beater, beat the eggs and sugar for 5 minutes or until light and fluffy and increased in volume.
- Sift the flour and cocoa over the eggs and pour the butter around the edge of the bowl, and fold in gently but thoroughly.
- Put pan into oven immediately. Bake for 12 minutes, just until cake is golden on top and tester comes out clean. Do not over bake.
- Remove from oven and turn the jelly roll onto a clean towel previously covered with a little bit of extra caster sugar.
- Roll the jelly roll together with the towel and allow to cool.
- To make the filling, put chopped white chocolate with half the cream (125ml) to melt in a pan over previously boiled water. When the chocolate is soft stir until smooth.
- Repeat with the dark chocolate and the rest of the cream. Leave to cool until it has the consistency of cream.
- Beat the white chocolate cream with electric beaters until soft peaks form. Do not beat too much.
- Unroll the jelly roll, remove the towel and spread the fillings. Leave 2cm free for fillings on the ends.
- 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.
- Spread the dark chocolate all over the cake and run the tines of a fork to create a 'bark' effect.
- 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.
Make sure you have a glass of white wine on hand.
Kids can help
Biscuit and sweets