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- Prep time:
- 35 min, plus one hour cooling
- Cook time:
- 25 min
Rachel Allen’s deliciously decadent sponge roll is surprisingly light – this is one to bring out for a Christmas party
Method1. Preheat the oven to 180C/160C fan/gas 4. Line a swiss roll tin (about 23cm x 33cm) with aluminium foil, making sure there is enough overhang on the sides. Brush the foil generously with sunflower oil.
2. Melt the chocolate in a heat-proof bowl set over a pan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Set aside.
3. Whisk the egg yolks and sugar together until pale and fluffy. Whisk in the melted chocolate and cocoa powder, making sure no lumps form.
4. With a clean whisk in a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture using a spatula, until just combined.
5. Pour the sponge mixture into the prepared tin and bake for 15-20 minutes, or until the sponge is springy to the touch. Remove from the oven and cool for 10 minutes. Cover the tin with a damp tea towel and keep somewhere cool for an hour.
6. Meanwhile, mix the chopped hazelnuts with the two tablespoons of unwhipped cream and the chocolate spread. Gently fold in the whipped cream until well combined, then chill in the fridge until needed.
7. When ready to create the roulade, place a sheet of greaseproof paper onto the work surface and dust with icing sugar. Remove the tea towel from the sponge and turn the sponge out onto the icing sugar. Remove and discard the foil.
8. Using a palette knife, spread an even layer of the hazelnut cream over the sponge, allowing some space along the sides for the filling to spread out.
9. Starting at the longest side closest to you, begin to roll the roulade up, using the greaseproof paper to assist. Once the roulade is rolled up completely, turn it so that the join is on the bottom. Wrap in foil until ready to serve.
10. Once ready to serve, unwrap and transfer the roulade onto a serving plate and sprinkle over the chopped caramelised chocolate hazelnuts (if using). Dust with icing sugar and serve in thick slices.
- sunflower oil, for greasing
- 175 g dark chocolate, chopped
- 6 eggs, separated
- 175 g caster sugar
- 2 tbsp cocoa powder
- 2 tbsp toasted hazelnuts, chopped
- 3 tbsp chocolate, and hazelnut spread, or salted caramel and chocolate spread
- 300 ml softly whipped cream, plus 2 tbsp unwhipped cream
- caramelised chocolate hazelnuts, to decorate (optional)
- icing sugar, for dusting