Chocolate biscuit roll with hazelnuts

Name: Chocolate biscuit roll with hazelnuts
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 4 Eggs (size M); 75 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g ground hazelnuts; 2 packages Chocolate Flavoured Pudding Powder; 1 TEASPOON Baking Powder; 200 g Dark chocolate coating; 250 g Whipped cream; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

4 Eggs (size M)
75 g + 1 tablespoon of sugar
1 package Vanillin sugar
1 pinch Salt
100 g ground hazelnuts
2 packages Chocolate Flavoured Pudding Powder
1 TEASPOON Baking Powder
200 g Dark chocolate coating
250 g Whipped cream
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, add 75 g sugar, vanillin sugar and salt. Stir in the egg yolks bit by bit. Mix 50 g nuts, pudding powder and baking powder. Pour onto the egg cream and fold in.
2
Line a baking tray with baking paper, pour the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a tea towel with 50 g nuts. Turn out the sponge cake, remove the baking paper and roll up the sponge cake with the cloth. Chop the chocolate coating and melt over a warm water bath, allow to cool slightly. Whip the cream until stiff, pour in 1 tablespoon of sugar. Fold under the cooled down chocolate coating. Unroll the sponge cake again. Spread the cream on top.
3
Chop the chocolate coating and melt over a warm water bath, allow to cool slightly. Whip the cream until stiff, pour in 1 tablespoon of sugar. Fold under the cooled down chocolate coating. Unroll the sponge cake again. Spread the cream on top. Roll everything up again and chill for about 2 hours
4
2 1/2 hours waiting time