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- Chocolate and Hazelnut Roll
- (Rotolo di Cioccolato e Noci)
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Ingredients:
7 ounces (200 grams) plain white or Italian type 00 flour
Pinch of salt
5 oz (125 grams) unsalted butter
5 oz (150 grams) superfine sugar
1 egg beaten
5 oz (150 grams) dark chocolate
2 teaspoons (10 ml) ground cinnamon
4 ounces (100 grams) chopped hazelnuts
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Directions:
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- To make the pastry, put the flour and salt into a bowl and rub in 3 ounces (75 grams) of the butter until the mixture resembles breadcrumbs.
Stir in the sugar.
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- Add the beaten egg and use to bind the mixture together.
Wrap in greaseproof paper and chill in the fridge for 30 minutes.
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- Meanwhile, make the filling.
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- Melt together the chocolate and remaining 2 ounces (50 grams) butter then stir in the cinnamon and hazelnuts. Set to one side to cool.
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- Pre-heat the oven to 375° F (190° C).
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- On a lightly floured surface, roll out the pastry to a 12 x 8 inch (30 cm x 20 cm) rectangle, making sure that you can lift up the pastry.
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- Spread over the cooled chocolate mixture and roll up lengthways to form a Swiss roll.
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- Cut carefully into 12 slices and place, cut side down, on baking trays.
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- Bake in the oven for 15-20 minutes until the pastry is golden. Leave to cool on the baking trays before serving.
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