Decadent Chocolate Jelly Roll

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

• Servings: 12
• 4 large eggs, room temperature
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 1 pinch salt
• icing sugar (confectioner's)
• chocolate hazelnut spread (nutella)
• 1 cup whipping cream
• 1/4 cup icing sugar
• 1/4 cup cocoa

Recipe

• 1 preheat oven to 350 degrees f.
• 2 spray a jelly roll pan with pam.
• 3 line it with wax paper and again spray with pam.
• 4 set aside.
• 5 in a large mixing bowl beat the eggs and vanilla for at least 2 minutes until frothy.
• 6 add the sugar in 3 additions (1/4 of a cup at a time) and beat for at least 5 minutes until thick and cream coloured.
• 7 sift in the flour, cocoa, baking powder and salt.
• 8 beat on low until all is incorporated into the egg mixture, but do not over beat.
• 9 pour the batter into the prepared pan.
• 10 spread so that it is level and even.
• 11 bake for 13 minutes and check with a toothpick for doneness.
• 12 while cake is baking, sift icing sugar heavily over a clean, cotton tea towel.
• 13 remove cake from the oven and invert carefully onto tea towel.
• 14 gently remove the wax paper.
• 15 from the short end, roll the cake up together with the towel and place to cool completely on an elevated cooling rack.
• 16 to prepare the filling: sift the cocoa and icing sugar into the whipping cream and beat until stiff and spreadable.
• 17 unroll the cake.
• 18 first spread with a layer of hazel nut spread, then with the whipped cream mixture.
• 19 roll up again without the towel and refrigerate.