Ingredients

• sunflour oil
• for greasing
• 6 free-range eggs
• separated
• 175g/6oz caster sugar
• 50g/2oz cocoa powder
• sifted
• 25g/1oz shelled almonds
• 25g/1oz shelled hazelnuts
• 110g/4oz caster sugar
• 300ml/10½fl oz double cream
• 50g/2oz cocoa powder
• sifted
• 75g/3oz dark chocolate
• grated

Directions

• For the roulade
• preheat the oven to 180C/465F/Gas 4.
• Lightly grease a 23cm x 33cm/9in x 13in Swiss roll tin with a little sunflower oil and line with baking parchment.
• Place the egg yolks and sugar into a large bowl and whisk until light and pale.
• Sift the cocoa powder into the egg yolk mixture and whisk until completely combined.
• In a clean bowl
• whisk the egg whites until stiff peaks form when the whisk is removed.
• Add half of the whisked egg whites to the cocoa mixture and mix together well
• then gently fold in the remaining whisked egg whites until just combined.
• Pour the mixture into the Swiss roll tin
• moving the tin so that the mixture spreads evenly into the corners.
• Transfer to the oven to bake for 20 minutes
• or until firm to the touch
• then remove from the oven. Place a clean
• dry tea towel on top of the roulade and on top of this place another tea towel that has been soaked in cold water and well wrung out. Leave in a cool place for an hour.
• For the filling
• heat a dry frying pan until hot and add the almonds and hazelnuts and toast until golden-brown all over.
• Remove the nuts from the pan
• allow to cool slightly
• then roughly chop.
• Add the sugar to the same pan and return to the heat. Cook until the sugar has melted and caramelised to a golden-brown colour.
• Add the chopped nuts to the caramel and swirl to combine and coat the nuts in caramel.
• Pour the caramel and nut mixture into a well-greased
• lined baking tray and leave to cool and set. Once set
• remove the mixture and break up into small pieces.
• Whisk the cream until soft peaks are formed when the whisk is removed
• then fold the caramel nut pieces into the cream.
• To serve
• remove the tea towels from the sponge
• and turn out onto a piece of baking parchment that has been dusted with sifted cocoa powder.
• Peel the lining paper from the sponge and spread the whipped cream mixture evenly over the top.
• Starting from a long end
• roll up the sponge
• using the cocoa-dusted paper to help lift the cake as you roll it forward.
• Once rolled up
• dust the roulade with more sifted cocoa powder and sprinkle the grated chocolate over the top.