Ingredients:
For the cake:
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the filling:
- 1 cup hazelnut chocolate spread
- 1/2 cup caramel sauce
- 1/2 cup chopped hazelnuts
For the topping:
- Powdered sugar, for dusting
- Whole hazelnuts, for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line with parchment paper.
2. In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar until thick and pale. Stir in the vanilla extract.
4. Gradually fold in the dry ingredients, alternating with the milk, until just combined.
5. Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully remove the parchment paper.
7. Roll the cake tightly with the towel from the short end and let it cool completely.
8. Unroll the cake and spread the hazelnut chocolate spread over the surface. Drizzle with caramel sauce and sprinkle with chopped hazelnuts.
9. Roll the cake up again without the towel. Chill in the refrigerator for at least 30 minutes. 10. Dust with powdered sugar, garnish with whole hazelnuts, and slice to serve.
Preparation time: 20 minutes | Baking time: 12-15 minutes | Total time: approximately 1 hour | Servings: 8-10 slices