Chocolate Hazelnut Roulade

This really delicious cake was something I couldn’t stop thinking about until I made it. I’d had a craving for a Forrero Rocher and went to bed thinking about it. So I came up with this really scrumming cake which has all the taste and is a far more enjoyable and less calorific way to feed that craving.  It’s also gluten free and apart from the chocolate & hazelnut spread, there’s no added sugar and no added fat.


50g Cocoa Powder

20g Granulated Sweetener

1Tsp Baking Powder

1Tsp Bicarbonate of Soda

3 Egg Yolks

200ml Milk of your choice

25g Chopped Hazelnuts

3 Egg Whites

For the Frosting

4 Tablespoons Chocolate & Hazelnut Spread such as Nutella

4 Tablespoons Granulated Sweetener

1 Egg White

25g Chopped Hazelnuts Blended

Method - Base

Place Cocoa Powder into a mixing bowl and stir in sweetener, baking powder and bicarbonate of soda. Add the egg yolks and milk and whisk with an electric mixer.  In a separate bowl whisk egg whites until stiff then fold in.

Pour into a small lined baking tray, sprinkle with nuts  and bake in a preheated oven at 180 Degrees for 15 mins. Leave to cool completely.

Method - Frosting

Meanwhile melt the chocolate hazelnut spread in a bowl over a pan of warm water and stir in granulated sweetener. Whisk in cream cheese. In a separate bowl whisk one egg white until stiff. Remove bowl from pan. Fold egg white into filling mix.

Spread ⅔ mix on to the cooled cake, sprinkle with ⅔ blended nuts and gently rolled into a Swiss roll shape. Cover with remaining frosting, sprinkle with remaining nuts and leave to chill in the fridge for 1 hour. Slice and Serve.

If serving 12, each slice will be approximately 100 calories.

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