Swiss roll with chocolate spread and hazelnuts

Swiss roll with chocolate spread and hazelnuts
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  • Serves: 10
  • Complexity: medium


  • For the sponge:
  • 12 eggs
  • 10 tbsp sugar
  • 8 tbsp semolina
  • 4 tbsp flour
  • vanilla extract
  • For the filling:
  • 500g chocolate spread
  • 1 cup hazelnuts, roughly chopped
  • For the syrup:
  • 2 glasses sugar
  • 2 glasses water


    1. Prepare the sponge: Separate the egg whites from the yolks. Beat the sugar and yolks together in a bowl or mixer. Beat the egg whites until they turn into a meringue, and fold softly into the yolk and sugar mixture. Add the vanilla extract and add the semolina and flour, alternating between the two while continuing to stir the mixture.
    2. Line a rectangular baking dish with parchment paper and add the sponge mixture. Spread the mixture evenly using a spatula, until the entire dish is covered. Bake in a preheated oven at 180° C for about 30 minutes.
    3. Boil the ingredients for the syrup for 3 minutes, and leave it to cool.
    4. Once the sponge has been baked, add the syrup and leave to cool for 5 min. Spread the chocolate spread and hazelnuts onto the sponge. Roll up the cake, together with the parchment paper, and leave it to cool completely.
    5. Remove the parchment paper and, if desired, cover with chocolate spread and hazelnuts. Serve.