Additional Ingredients

2	Free Range Eggs
1	Egg Yolk
120 grams	Golden Caster Sugar (Billington's)
25 grams	Plain White Flour (Allinson Nature Friendly)
250 ml	Milk
1 tsp	Vanilla Extract (Nielsen Massey)
200 grams	Unsalted Butter
50 grams	Hazelnut Praline Paste

Further Additional Ingredients

250 grams	Milk Chocolate (Silver Spoon Create)
50 grams	Almonds Roasted, nibbled
25 grams	Unsalted Butter

How to make Chocolate and Hazelnut Roulade

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1. Preheat the oven to 210°C/190°C fan/405°F/Mark 7.
2. Separate the egg whites from the yolks.
3. Whisk the sugar and the egg yolks at full speed with an electric mixer until light and fluffy.
4. Mix the flour and nuts into the yolks mixture and add the melted butter.
5. Whisk the whites in to firm peaks with a pinch of salt and gently fold them in to the rest of the mixture.
6. With a palette knife spread the mixture evenly on a lined baking tray. Bake for 10-12 minutes. Cover with a tea towel until it has cooled down.
7. Hazelnut mousseline: Bring the milk & vanilla to the boil in a small saucepan. In mean time whisk the eggs, yolk and sugar together until pale. Add the sieved flour and mix well. Pour a bit of the hot milk into the egg mixture and mix well. Pour the hot milk and egg mixture back in the saucepan and back on the heat until it boils whilst continuing to mix. Melt 100g of the butter into the hot mixture. Cover with Clingfilm and allow to cool down. When cooled, whisk in the rest of the butter and the praline paste.
8. Hazelnut ganache: Melt the milk chocolate on a Bain Marie or in a microwave. Melt in the soft butter and fold in the hazelnut until nice and glossy.
9. To build the roulade: Turn over the sponge on a clean sheet of baking paper and gently peel off the paper. Spread the mousseline onto the top of the sponge evenly with a pallet knife. Tightly roll the roulade into a roll and place in the fridge to set for 1 hour. Once cool, trim the edges of the roulade and place it on a cooling wire rack. Evenly pour over the ganache. Before it set completely, move it to your serving board. Decorate with caramelised hazelnuts and chocolate shavings.

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