Icing sugar mixture, to decorate
Hazelnut Cream300ml tub thickened cream
1 Grease a 26cm x 32cm Swiss roll pan. Line base and long sides with baking paper, extending
5cm above edges of pan.
2 Using a palette knife, spread melted chocolate in a thin layer over a greased and baking paper-lined 25cm x 38cm oven tray. Refrigerate for 20 to 25 minutes, or until chocolate is firm but slightly pliable. Tear chocolate into shards. Refrigerate until required.
3 Beat eggs and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick. Transfer to a large bowl. Sift combined flours three times onto baking paper. Sift again over egg mixture. Using a whisk, fold until combined. Do not stir. Pour mixture into prepared pan. Spread evenly into corners.
4 Cook in a moderately hot oven (190C) for about 8 minutes, or until sponge is browned and springs back when touched.
5 Meanwhile, place a clean tea towel on bench. Top with a 40cm piece of baking paper. Spray with cooking oil. Turn out sponge onto paper. Remove lining paper.
6 Working from one short side, firmly roll up sponge with paper and tea towel inside. Stand for 5 minutes. Gently unroll. Cool to room temperature.
7 To make hazelnut cream, beat cream in a small bowl of an electric mixer until firm peaks form. Add mascarpone. Gently beat on low speed until just combined. Don’t overmix or it will curdle. Using a spatula, fold through spread until combined.
8 Brush liqueur over cake. Spread with half the cream, leaving a 3cm border at one short side. With the other short side towards you, roll up to enclose. Transfer to a serving plate. Spread remaining cream over top and sides.9 Decorate with chocolate shards. Use a skewer to make spiral patterns on each end of cake. Refrigerate for 1 hour. 10 Just before serving, dust with sifted icing sugar.
TIP: Filled cake can be made up to one day ahead. Keep, covered, in the fridge. Decorate with chocolate shards up to 1 hour before serving.