Chocolate Hazelnut Spread Swiss Roll

Ingredients

6 servings

• oeufs
• farine
• sucre en poudre
• rhum
• pâte à tartiner

Steps

1. 1

   Preheat the oven to 180°C (350°F/gas mark 4).

2. 2

   In a mixing bowl, whisk the sugar and egg yolks until pale (mix firmly with a spatula so the mixture turns from orange to pale yellow).

3. 3

   Add the flour to the mixture and mix firmly again.

4. 4

   Beat the egg whites until stiff. Fold the egg whites into the mixture gently so that it remains airy (like a chocolate mousse).

5. 5

   Spread the mixture (20 by 30 cm) onto a sheet of parchment paper, previously placed on a baking tray.

6. 6

   Bake for 10 minutes at 180°C (350°F/gas mark 4).

7. 7

   Remove the sponge cake from the oven. Place it on a damp kitchen towel (parchment paper in contact with the towel). Brush with rum (optional).

8. 8

   Heat the chocolate hazelnut spread so it becomes as liquid as possible (especially in winter!). Be careful not to overheat the spread. Spread the chocolate hazelnut spread over the cake.

9. 9

   All that's left is to roll it up widthwise (starting from the shorter side); the parchment paper will peel off easily as you roll.

10. 10

    Sprinkle with sugar and store for a maximum of 2 days in a cool, dry place, but not in the refrigerator.