Banana And Chocolate Hazelnut Swiss Roll
Banana And Chocolate Hazelnut Swiss Roll
Try this dessert recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
  • 6 Eggs
  • 220 grams caster Sugar
  • 100 grams top Flour (sifted)
  • 200 grams Nutella
  • 100 grams Hazelnuts
  • 150 grams Whipping cream
  • 4 Bananas
  1. Preheat oven to 200 degrees Celsius
  2. Line two 28x28cm flat square cake pans with baking paper
  3. In a heatproof bowl, beat eggs with 120 grams of sugar with a handheld whisk
  4. Transfer over a Bain Marie and whisk until warm
  5. Use an electric mixer and beat on high until fluffy and light. Reduce speed to low and continue beating for 1 minute
  6. Gently fold in flour with a spatula
  7. Transfer batter to cake pans and spread evenly
  8. Bake in the oven for 10 to 13 minutes. When done, remove and cool under clingfilm
  9. To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the remaining 100 grams of caster sugar until it melts and turns a rich caramel colour
  10. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown – about 2 mins
  11. Pour the mixture out onto a tray lined with baking paper. Leave to cool
  12. When cool, chop the praline in a food processor. Fold into the whipped cream (save a little for garnish)
  13. Spread the praline cream over the Swiss roll
  14. Lay bananas over and drizzle Nutella over using a piping bag
  15. Roll up tightly, wrap in clingfilm and chill for 4 hours to set

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