Nutella Roulade

Wednesday, 30th November 2011

This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way

Serves 8
- butter, for greasing
- 100g (4oz) plain chocolate
- 4 eggs
- 100g (4oz) caster sugar, plus extra for dusting

For The Filling:
- 1/2 vanilla pod
- 1 tbsp dark rum or Tia Maria
- 300ml (1/2 pint) cream
- 75g (3oz) Nutella chocolate spread
- icing sugar, to decorate

Grease a 33 x 23cm (13 x9in) Swiss roll tin, line with greaseproof paper and then grease the paper. Break the chocolate into pieces and place in a bowl set over a pan of simmering water.

Separate the eggs and whisk the egg yolks with the sugar until very thick and pale in colour. Beat in the egg whites until stiff, and then fold into the chocolate mixture.

Pour into the prepared tin and spread out evenly. Bake for 20-25 minutes until well risen and firm to the touch.

Turn the sponge out onto a sheet of greaseproof generously sprinkled with caster sugar. Carefully peel off the lining paper. Cover the roulade with a warm, damp tea towel and leave to cool.

To make the filling, split the vanilla pod in half and scrape out the seeds. Place the cream in a bowl and stir in the rum or Tia Maria and vanilla seeds. Gently whisk with an electric mixer until stiff, then spread the Nutella over the cold roulade, followed by the cream mixture. Using the paper to help, roll up the roulade to enclose the filling.

To serve, transfer the roulade on to a serving pate and dust with icing sugar, then cut into slices and arrange on serving plates.