Chocolate Hazelnut Roll

Base:

1. Place butter into the Mini Round Mold. Melt the butter in 10-second intervals.
2. Add the cocoa powder to the melted butter and combine using the Mini Wisk.
3. Grind the biscuits in the Eco Chop and place in a medium-sized bowl. Add the melted butter and stir.
4. Slowly add the milk and continue stirring to combine well.
5. Form dough into a ball and cover the bowl and place in the fridge for 30 minutes.

Filling:

1. Mix the creme cheese with the confectionaries sugar and set aside.
2. Place the Medium Bonmat lengthwise on the countertop.
3. Remove the dough from the refrigerator and place the dough in the middle of Bonmat.
4. With the Rolling Pin roll out your dough to form a rectangular pastry.
5. With the Mini Offset Spatula spread a layer of Nutella over your pastry.
6. Spread the cream cheese mixture over the Nutella, but not all the way to the ends as it will be squeezed out when you roll it.
7. Sprinkle ½ of the hazelnuts over the cream cheese layer.
8. Begin rolling both the cake and Bonmat and lay it so that the end is on the bottom, so it doesn’t unroll.
9. Once rolled, wrap in plastic and place in the fridge for a good four hours or overnight.

Topping

1. Mix together the leftover cream cheese filling and Nutella to decorate the chocolate roll.
2. Once mixed place in the Pastry Bag with tip and pipe down the roll.
3. Top with remaining hazelnuts.

Enjoy cooking from our bon COOK kitchen to yours!