Quick Recipe Version (TL;DR)
Quick Ingredients
- 5 large eggs, room temp, separated
- 130 g granulated sugar (2/3 cup), divided
- 60 g cake flour (1/2 cup), 25 g cocoa (1/4 cup), 10 g cornstarch (1 tbsp), 1/4 tsp salt
- 1 tsp vanilla, 1 tbsp neutral oil, 1 tbsp milk
- For towel dusting: 2 tbsp cocoa + 2 tbsp confectioners’ sugar
- Filling: 1 cup heavy cream, 8 oz mascarpone, 1/2 cup confectioners’ sugar, 1/3 cup chocolate-hazelnut spread, 1 tsp vanilla, pinch salt, 1/2 cup toasted chopped hazelnuts
- Ganache: 170 g dark chocolate, 3/4 cup heavy cream, 1 tbsp butter, pinch salt
- Garnish: extra chopped hazelnuts, chocolate curls, confectioners’ sugar
Do This
- 1. Heat oven to 375°F (190°C). Line a 10×15 in jelly roll pan. Toast 3/4 cup hazelnuts 6–8 min; rub off skins, chop.
- 2. Sift flour, cocoa, cornstarch, salt. Whisk yolks with 80 g sugar, vanilla, oil, milk until pale.
- 3. Whip whites; slowly add 50 g sugar to medium-stiff peaks. Fold half into yolks, then dry mix, then remaining whites.
- 4. Spread batter in pan; bake 10–12 min until springy. Dust a towel with cocoa and powdered sugar.
- 5. Invert hot cake onto towel, peel parchment, roll up in towel from short side; cool 30 min.
- 6. Beat mascarpone, cream, sugar, vanilla, salt to soft peaks; fold in hazelnut spread and 1/2 cup chopped hazelnuts.
- 7. Unroll, spread filling, re-roll. Make ganache (heat cream, pour over chocolate, add butter). Coat, chill 20–30 min. Garnish and slice.
Why You’ll Love This Recipe
- A plush, flexible chocolate sponge that rolls without cracks.
- Creamy, nutty filling made with mascarpone, whipped cream, and real toasted hazelnuts.
- Glossy dark chocolate ganache for a festive, yule log–style finish.
- Make-ahead friendly and surprisingly manageable for home bakers.
Grocery List
- Produce: Fresh rosemary or thyme sprigs for garnish (optional)
- Dairy: 5 large eggs, heavy cream (1 3/4 cups total), mascarpone (8 oz), unsalted butter, whole milk
- Pantry: Hazelnuts (3/4–1 cup), granulated sugar, confectioners’ sugar, cake flour, unsweetened cocoa powder, cornstarch, vanilla extract, neutral oil, dark chocolate (170 g), chocolate-hazelnut spread (e.g., Nutella), fine sea salt
Full Ingredients
Chocolate Sponge
- 5 large eggs, room temperature, separated
- 130 g granulated sugar (2/3 cup), divided: 80 g for yolks, 50 g for whites
- 60 g cake flour (1/2 cup)
- 25 g Dutch-process cocoa powder (1/4 cup)
- 10 g cornstarch (1 tbsp)
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 tbsp neutral oil (such as grapeseed or canola)
- 1 tbsp whole milk
Towel for Rolling
- 2 tbsp unsweetened cocoa powder
- 2 tbsp confectioners’ sugar
Hazelnut Cream Filling
- 240 ml heavy cream (1 cup), well chilled
- 225 g mascarpone cheese (8 oz), cold
- 60 g confectioners’ sugar (1/2 cup), sifted
- 100 g chocolate-hazelnut spread (1/3 cup)
- 1 tsp pure vanilla extract
- Pinch fine sea salt
- 60 g toasted skinned hazelnuts (1/2 cup), finely chopped
- Optional: 1 tbsp Frangelico or 1 tsp instant espresso powder for added depth
Chocolate Ganache
- 170 g dark chocolate (60–70%), finely chopped (about 1 cup)
- 180 ml heavy cream (3/4 cup)
- 1 tbsp unsalted butter (for gloss)
- Pinch fine sea salt
- Optional: 1 tsp light corn syrup for extra shine
Garnish
- 45 g toasted hazelnuts (1/3 cup), chopped
- Chocolate curls or shards
- Confectioners’ sugar for dusting
- Fresh rosemary sprigs (optional, for a festive touch)
Step-by-Step Instructions
Step 1: Prep pan, nuts, and towel
Heat oven to 375°F (190°C) with a rack in the center. Line a 10×15-inch jelly roll pan with parchment; lightly grease the parchment. Spread 3/4 cup hazelnuts on a small sheet pan and toast 6–8 minutes until fragrant and lightly browned. Transfer to a clean kitchen towel and rub to remove loose skins. Let cool, then finely chop. On a clean tea towel, sift together 2 tbsp cocoa and 2 tbsp confectioners’ sugar in a rectangle a bit larger than the pan; this prevents sticking when rolling.
Step 2: Sift the dry ingredients
In a medium bowl, sift together the cake flour, cocoa powder, cornstarch, and salt. Sifting ensures a lump-free, light sponge.
Step 3: Make the yolk base
In a large bowl, whisk the egg yolks with 80 g (about 6 tbsp) of the sugar until pale and thick, 2–3 minutes. Whisk in the vanilla, oil, and milk until smooth. Sprinkle the sifted dry ingredients over the yolk mixture, but do not mix yet.
Step 4: Whip the egg whites and fold
In a clean bowl, beat the egg whites on medium speed to soft peaks. Gradually rain in the remaining 50 g sugar and continue beating to glossy medium-stiff peaks. Using a flexible spatula, fold one-third of the meringue into the yolk-dry mixture to loosen. Fold in the remaining meringue in two additions until no streaks remain, taking care not to deflate. Spread the batter evenly in the prepared pan, reaching the corners. Bake 10–12 minutes, until the top springs back when gently pressed.
Step 5: Roll the sponge while warm
Immediately run a thin knife around the edges. Invert the hot cake onto the cocoa-sugar towel. Peel away the parchment. Starting from a short side, roll the cake up with the towel inside. Place seam-side down on a rack and cool for 30 minutes, then until just barely warm to the touch.
Step 6: Make the hazelnut cream
In a chilled bowl, beat the mascarpone, cold heavy cream, confectioners’ sugar, vanilla, and a pinch of salt on medium speed until smooth and thick, 1–2 minutes. Do not overbeat. Beat in the chocolate-hazelnut spread just to combine. Fold in 1/2 cup of the chopped toasted hazelnuts (reserve extra for garnish). If using, add Frangelico or espresso powder for deeper flavor.
Step 7: Fill and re-roll
Gently unroll the cooled sponge. If the edges are ragged, trim a thin strip for clean lines. Spread the hazelnut cream evenly over the cake, leaving a 1/2-inch border on the far short side. Re-roll without the towel, tightening as you go. Wrap the roulade in parchment or plastic and refrigerate while you prepare the ganache (10–15 minutes).
Step 8: Ganache, coat, and finish
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream just to a simmer; pour over chocolate. Let stand 2 minutes, then whisk from the center outward until silky. Whisk in butter, salt, and corn syrup (if using). Place the roulade on a rack set over a tray. Pour ganache over the top, smoothing with an offset spatula. Chill 20–30 minutes to set. Garnish with remaining chopped hazelnuts, chocolate curls, a light snowfall of confectioners’ sugar, and herb sprigs if desired. Slice with a hot, clean knife into 10 neat portions.
Pro Tips
- Roll while hot: Rolling the sponge in a towel immediately out of the oven “teaches” it the shape and prevents cracks later.
- Keep it light: Sift dry ingredients and fold gently to preserve air; this cake relies on whipped eggs, not baking powder.
- Cold tools = stable cream: Chill bowl and beaters for the filling so it whips quickly and stays sturdy.
- Shiny ganache: Finely chop chocolate and avoid over-stirring. A teaspoon of corn syrup and a pat of butter add gloss.
- Bark effect: For a yule log look, let ganache thicken slightly, then drag a fork or cake comb along the top in gentle waves.
Variations
- Mocha-Hazelnut: Add 2 tsp instant espresso powder to the sponge’s dry mix and 1 tsp to the filling for a coffee-kissed profile.
- Orange-Hazelnut: Add 1 tbsp finely grated orange zest to the yolk mixture and a little zest to the filling; garnish with candied orange peel.
- Gluten-Free: Replace cake flour with 50 g gluten-free 1:1 baking flour plus 10 g cornstarch. Bake as directed.
Storage & Make-Ahead
The assembled roulade keeps, covered and refrigerated, for up to 3 days; best texture within 24 hours. The sponge can be baked, rolled in the towel, cooled, and wrapped up to 1 day ahead at room temperature, or frozen (well wrapped) for up to 1 month. If freezing, thaw overnight in the refrigerator before filling. For the neatest slices, chill the filled roll 30–60 minutes before glazing and again 20–30 minutes after glazing.
Nutrition (per serving)
Approximate values for 1 of 10 servings: 580 calories; 40 g fat (22 g saturated); 49 g carbohydrates; 3 g fiber; 35 g sugars; 7 g protein; 160 mg sodium.
