Chocolate Roulade With Coffee And Hazelnut Cream - cooking recipe

Ingredients

5 None egg whites
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 tbsp white vinegar
2 tbsp cocoa powder mixed with 2 tbsp water to make a paste
1 cup heavy cream
1/2 tsp instant coffee
2 tbsp powdered sugar, plus extra to dust
1/2 cup toasted hazelnuts, chopped
None None melted chocolate and Easter eggs, to garnish

Preparation

Preheat oven to 325\u00b0F. Line a 12x9 inch baking tray with parchment paper.
Whip egg whites until foamy then gradually add sugar in a slow stream, beating for 8-10 mins, until stiff, white and glossy. Fold in vanilla, vinegar and cocoa mixture. Transfer to prepared tray and bake for 8 mins. Rotate and bake for another 8-10 mins, until puffed and spongy to the touch. Let cool for 20 mins.
Meanwhile, whip cream to soft peaks. Add coffee, powdered sugar and 1 tbsp water. Whisk to medium peaks. Set aside.
Carefully flip sponge cake out onto a sheet of parchment paper. Discard used parchment paper. Spread coffee cream over cake, leaving a 1 inch border. Sprinkle with hazelnuts then roll cake up from the long side. Wrap in foil and freeze for 6 hours, to overnight.
Remove roulade from freezer about 15 mins before serving. Transfer to a serving platter. Drizzle with melted chocolate, decorate with Easter eggs and dust with powdered sugar.