Chocolate and Hazelnut Roulade with Toasted Hazelnut and Cinnamon Crumble Recipe
by GBC Kitchen
1 roulade
60 minutes
Ingredients

Roulade sponge

  • 1 tbsp of sunflower oil, for greasing
  • 3 Freshlay Farms Golden Yolker® eggs, room temperature
  • 125g of caster sugar
  • 1 tsp vanilla bean paste
  • 45g of unsalted butter, melted and cooled
  • 80g of oat flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder

Hazelnut buttercream

  • 150g of unsalted butter, softened
  • 400g of icing sugar, plus more for dusting
  • 100g of cocoa powder
  • 1 pinch of salt
  • 150g of hazelnut creme
  • 2 tbsp of whole milk, or more as needed

Toasted hazelnut and cinnamon crumble

  • 250g of hazelnuts, toasted and chopped
  • 75g of brown sugar
  • 1 tsp ground cinnamon

Chocolate ganache glaze

  • 240g of dark chocolate, chopped
  • 360g of double cream
Method
1

Preheat the oven to 180°C and line a baking tray with parchment paper with vegetable oil spread underneath to prevent slipping

  • 1 tbsp of sunflower oil, for greasing
2

Using a stand mixer with a whisk attachment fitted, beat the eggs, sugar and vanilla bean paste for the roulade sponge together until pale, thick and a ribbon consistency

  • 3 Freshlay Farms Golden Yolker® eggs, room temperature
  • 125g of caster sugar
  • 1 tsp vanilla bean paste
3

Add in the melted butter and whisk until combined. In a separate bowl sift together the Doves Farm oat flour, xanthan gum and baking powder

  • 45g of unsalted butter, melted and cooled
  • 80g of oat flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
4

Add the dry ingredients to the wet ingredients and whisk until no clumps remain. Transfer the mix to the lined baking tray, smooth it out using a palette knife and clean the edges with your finger. Bake for 10 minutes in the oven

5

Once you remove the sponge from the oven, wrap it tightly in a large sheet of aluminium foil – avoiding touching the surface of the sponge to reduce the chance of sticking. Allow it to cool to room temperature

6

In a stand mixer fitted with the whisk attachment, beat the soft, unsalted butter until smooth, then add in the remaining hazelnut buttercream ingredients. Add a couple of tablespoons of milk and mix until the buttercream is soft enough to spread but firm enough that it won’t collapse as you roll up the sponge

  • 150g of unsalted butter, softened
  • 400g of icing sugar, plus more for dusting
  • 100g of cocoa powder
  • 1 pinch of salt
  • 150g of hazelnut creme
  • 2 tbsp of whole milk, or more as needed
7

Dust a sheet of parchment that's bigger than the roulade all over with icing sugar. Once the roulade is at room temperature, flip the sponge onto the sugar-coated parchment. Remove the layer of parchment paper stuck to the cake

  • icing sugar, for dusting
8

Spread a 1 cm layer of the buttercream over the sponge. Rotate the sponge so the short edge is closest to you then, using icing sugar-dusted parchment paper, roll up the sponge

9

Tuck the parchment paper under itself to support the roll and trim off the excess. Place the roulade in the fridge to chill for 2 hours

10

Prepare the toasted hazelnut and cinnamon crumble by pulsing together all the ingredients in a food processor until they form a crumb 

  • 250g of hazelnuts, toasted and chopped
  • 75g of brown sugar
  • 1 tsp ground cinnamon
11

To make the ganache glaze, place the dark chocolate in a heat-proof bowl

  • 240g of dark chocolate, chopped
12

Warm the double cream over a medium heat until it just begins to simmer

  • 360g of double cream
13

Pour the hot cream over the chocolate and allow to sit for 2–3 minutes, then stir together until smooth and glossy

14

Cool the ganache in the fridge, stirring occasionally, until the glaze is viscous enough to coat the cake

15

Trim both the edges off the roulade to make it neater, then place the chilled roulade onto a wire rack over a rimmed baking sheet. Pour the ganache glaze over the chilled roll, making sure to fully cover the cake

16

Sprinkle over the hazelnut crumb, then place in the fridge to chill for 20 minutes

17

Use a hot knife to slice and serve