Chocolate Hazelnut Roll

Active Time: 30 minutes

Total Time: 4 hours and 30 minutes or overnight

8 to 12 servings

Print recipe


The Base

  • 1 and ¼ cups chocolate biscuits
  • 4 tablespoons of melted butter
  • 1 tablespoon Dutch cocoa powder
  • 2 tablespoons granulated sugar
  • ½ cup skim milk

The Filling

  • 1 and ½ cups of whipped cream cheese
  • 4 tablespoons of confectionary sugar
  • 2 tablespoons of chopped hazelnuts
  • ½ cup Nutella hazelnut spread

The Topping:

  • Remaining cream cheese filling
  • Remaining Nutella
  • Remaining hazelnuts




  1. 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 the dough into a ball, cover the bowl, and place it in the fridge for 30 minutes.



  1. Mix the creme cheese with the confectionary sugar and set aside.
  2. Place the Fleximat lengthwise on the countertop.
  3. Remove the dough from the refrigerator and place the dough in the middle of Fleximat.
  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 the cake and Fleximat and lay it so the end is on the bottom, so it doesn’t unroll.
  9. Once rolled, wrap it in plastic and place it in the fridge for four hours or overnight.



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


Enjoy cooking from our bon COOK kitchen to yours!

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