Coffee & Salted Caramel Hazelnut Roulade

Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 25x38cm baking

Tray with baking parchment, keeping it in place with a few drops of water.

Melt 150g chocolate in a heatproof bowl, set over but not touching a pan

Of just-simmering water, stirring occasionally. Cool for 5 minutes.

Whip the egg whites to stiff peaks in a large bowl using an electric

Handheld mixer. In another bowl, beat the yolks, sugar and 1 tbsp coffee

Essence for 2-3 minutes until thick, pale and holding a trail. Fold the cooled

Chocolate mix into the egg yolk mix until even. Fold in one-quarter of the

Whites, then fold in the rest. Transfer the batter to the tin and gently level

With a spatula. Bake for 10 minutes, or until risen and firm.

Cool in the tin, then invert onto another sheet of parchment. Peel

Away the lining and score a line 2cm from a short edge. Whip the cream to

Medium peaks. In a separate bowl, mix the mascarpone, 100g salted caramel

Spread and remaining coffee essence until smooth, then fold in the cream.

Spread the cream filling over the cake, scatter with 3 tbsp nuts, then

Roll into a log from the scored end, using the paper to help. Cover loosely

And chill for at least 1 hour (or preferably 24 hours), until the filling firms up.

Loosen the remaining salted caramel spread with a splash of hot water, then

Drizzle over the roulade with a drizzle of coffee essence. Scatter with the

Remaining nuts and more cooking chocolate, shaved from the block with a

Peeler. Good with berries and some pouring cream, if you like.