75 g (3oz) dark chocolate (minimum 70% cocoa solids)
50 g (2oz) plain flour
2 Tbsp. cocoa powder
150 g caster sugar
4 large eggs
15 g (1/2oz) roasted hazelnuts, chopped
For the filling
150 ml (5fl oz) double cream
1 1/2 tbsp icing sugar, sifted, plus extra for dusting
3-4 tbsp advocaat liqueur
Holly leaves to decorate
Directions
Step 1
Line a 30.5cm x 22cm (12in x 8.5in) shallow cake tin with baking parchment. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Leave to cool slightly. Sift together the flour and cocoa powder.
Step 2
Preheat oven to 190°C (170°C fan) mark 5. In a free-standing mixer, or using a hand-held mixer, beat together the sugar and eggs for about 5min or until pale and fluffy (when you lift the beaters, the mixture should leave a ribbon-like trail). Using a large metal spoon, fold in the flour mixture, followed by the melted chocolate and hazelnuts. Spoon into the prepared tin and level the surface.
Step 3
Bake for 12-15min until the edges pull away from the sides of the tin and the cake springs back when you press it with a finger. Take out of the oven and cover with a clean, damp tea towel. Cool.
Step 4
For the filling, whip the cream, icing sugar and advocaat together until soft peaks form. Cut out a rectangle of greaseproof paper larger than the roulade and dust well with icing sugar. Flip the roulade on to the paper, then remove tin and peel off baking parchment.
Step 5
Spread the cream over the roulade. With the help of the icing sugar-dusted paper, roll up the cake from a short edge. Don't worry if cracks appear - it's part of the log effect. Using the paper, transfer to a platter. Dust with icing sugar and decorate with holly. Eat within 24 hours.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
