Recipes 5 & 6: Chocolate-Nut Roll & Chocolate Roll with Daim Filling

Chocolate-Nut Roll
Time: about 35 minutes + cooling time. Makes 1 roll.

Roll:
3 eggs
150 ml sugar
50 g ground hazelnuts
100 ml flour
1 tsp cocoa powder
1 tsp baking powder

Whip together the eggs and sugar until light and fluffy. Mix together the flour, cocoa and baking powder and stir into the egg mixture. Mix well and then fold in the nuts. Cover a cookie sheet with baking paper and smooth the batter into a single solid layer on top. Bake at 250 °C for about 5 minutes, or until firm. Turn over onto a sugar-sprinkled piece of baking paper and peel off the top layer of paper. Let cool under a damp tea towel.

Filling:
100 g dark chocolate
100 ml whipping cream
50-75 ml sugar
2 tbs finely chopped preserved orange peel

Melt the chocolate and sugar in the cream over a water bath. Begin with 50 ml sugar and then add more if you want it sweeter. Cool a little. Smooth filling over the cake layer and sprinkle the orange peel on top.

Roll up the cake and pack into baking paper and refrigerate.

Decoration:
Ca. 50 g white chocolate
A couple of drops of cooking oil
Hazelnut flakes

Melt the chocolate with the oil over a water bath. Take out the roll. Make a cone from baking paper, put in some melted chocolate, cut off the tip of the cone and let the chocolate leak out of the bag onto the roll in a zig-zag pattern and sprinkle the hazelnut flakes over it before the chocolate stiffens.

Chocolate Roll with Daim Filling
Time: about 35 minutes + cooling time.

Roll:
2 eggs
150 ml sugar
100 ml flour
50 ml cocoa powder
1 tsp baking powder

Follow the instructions for making the previous cake.

Filling:
100 g butter, soft
200 ml icing sugar
1 egg yolk
1 coarsely crushed double Daim candy bar

Mix together the filling ingredients and smooth over the cake. Roll up and cool for a couple of hours.

Decoration:
About 50 g dark chocolate
2 tbs chocolate sprinkes

Follow the instructions for making the previous decoration.