I love swiss rolls, they are quick and easy to make and can be easily changed. In this recipe I used nuts in the sponge and filled it with a Nutella ganache, but you can, of course, use any type of ground nuts. The nutella makes this a seriously decadent pudding that you can enjoy with a good cup of coffee at home. It never fails to lift my spirit when the weather outside is grey and miserable.

Nutella Hazelnut Swiss Roll

INGREDIENTS

For the Sponge

• 1 egg
• 2 egg yolks
• 40g icing sugar
• 60g roasted ground hazelnuts
• 4 egg whites
• 45g caster sugar
• 70g plain flour
• 20g butter, melted

For the Nutella Ganache

• 200ml double cream
• 85g dark chocolate (70% cocoa)
• 125g Nutella
• Plus some icing sugar to dust

METHOD

1. For the sponge preheat the oven to 180C/160C fan. Line a swill roll tin with baking parchment.
2. In a bowl, beat the egg and egg yolks with the icing sugar until pale and creamy then beat in the ground hazelnuts.
3. In a separate bowl beat the egg whites with the caster sugar until stiff.
4. Fold two thirds of the egg whites into the egg yolk mixture.
5. Add the remaining third of the egg whites and sift over the flour and baking powder. Gently fold everything together until incorporated.
6. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.  Pour the mixture into the prepared tin and bake for 8 – 10 minutes.
7. Place a piece of baking parchment sprinkled with caster sugar onto a damp tea towel.
8. Turn the sponge out onto the parchment paper and remove the baking paper. Gently roll up the sponge with the sugared parchment and place on a cooling rack to cool completely.
9. 
10. To make the ganache, break the chocolate into a heatproof bowl.
11. Heat the cream until just below boiling and pour over the chocolate. Leave for 2 minutes before adding the Nutella and stirring until smooth. Spoon 2 tbsp of the ganache into a piping bag and set aside. Pop the remaining ganache in the fridge until thickened. Do keep an eye on it though, as it needs to stay spreadable.
12. Once thick enough, carefully unroll the sponge and spread with the Nutella ganache. Roll up again and place in the fridge to set.
13. Dust with icing sugar and pipe over lines of ganache.