Sponge roll with homemade Nocciolata

Sponge roll with homemade Nocciolata

For the Nocciolata:

• 150 gr of hazelnuts, shells and skins removed
• 100 gr of milk chocolate
• About 50 ml of warm milk
• 2 tbs cocoa powder
• 2 tbs icing/powdered sugar

For the Sponge:

• 5 eggs
• 100 gr flour
• 100 gr fine/caster sugar

To assemble the roll:

• Alchermes*
• Some extra caster sugar

To make the Nocciolata: Grind the hazelnuts in a food processor (or if you’re more romantic or want a chunkier style, in a mortar and pestle!) until it looks like fine sand. Add the cocoa powder and icing sugar and continue blending. As you blend, the oil from the hazelnuts should begin creating a paste. Melt the milk chocolate over a bain marie, then add to the food processor to combine. Finally, add the warm milk, just a small amount at a time or as much as you need to reach a spoonable, creamy consistency and depending on the quality of your ingredients. Transfer to a jar and if not using right away, store it in the fridge.

To make the sponge: The key is in whisking the eggs. The longer you whisk them, the fluffier and lighter your sponge will be. Separate the yolks from the whites and place in two clean metal or glass mixing bowls. Whisk the egg yolks with an electric mixer or electric egg beaters for up to ten minutes, or until the yolks become very pale and fantastically creamy. Add the sugar and whisk to combine. Clean the beaters very well, then whisk the whites until stiff peaks form. Gently fold in small amounts of the whites and the flour, alternately, to the yolks until just combined.

Pour into a baking tray prepared with baking paper (the sponge should be at most 2cm tall, a little less than an inch) and bake at 150ºC for about 10-15 minutes or until the top is golden and firm to the touch.

Remove the sponge from the oven and let it cool ever so slightly so you can handle it easily – you still want to work with it while it is warm. Gently turn upside down onto a sheet of plastic wrap scattered evenly with caster sugar (this helps to stop that lovely golden top from sticking to the plastic). Remove the baking paper to reveal a lovely, spongey soft cake and with a pastry brush, stain this side of the sponge evenly with Alchermes, then generously spread your homemade Nutella over the top (this is best done with Nutella at room temperature; you can even warm it a little if it helps to spread it easily).

Taking the short end of the sponge, carefully roll the entire thing up tightly and secure with the plastic wrap. Keep in the fridge for at least 30 minutes or even overnight before removing the plastic wrap carefully, cutting into thick slices and serving. If you like, sprinkle the top with some icing sugar before slicing (especially handy if you have found the top has stuck to the plastic).