Chocolate Nutella Roulade

Instructions

Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).

Spray with baking spray and set aside.

Preheat oven to 350 F.

In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)

In another bowl sift the flour, cocoa, baking powder and salt.

Add into eggs mixture and fold gently using a spatula.

Important: Don’t use mixer when adding flour mixture.

Fold using a spatula.

Be sure that flour/cocoa mixture is incorporated into eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for 15 minutes.

Cool completely. (for about 2 hours)


NUTELLA FILLING

Mix heavy cream for about 3 minutes on high speed.

Add 2 2/3 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)

When your cake is cooled spread the Nutella filling evenly.

Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 1 hour or overnight)

NEXT DAY

Enjoy and share.