- 6 large free-range eggs, separated
- 125g caster sugar
- 50g cocoa powder, sifted (plus extra for dusting)
- For the praline:
- 100g blanched hazelnuts
- 200g caster sugar
- ¼tsp fine sea salt
- For the salted caramel filling:
- 200g dulce de leche
- ½tsp sea salt fakes, ground in a pestle and mortar
- For the covering and filling:
- 350ml double cream
- 50ml Frangelico (hazelnut liqueur)
- 1tbsp cocoa powder, sifted
- You will need:
- a 23x33cm Swiss roll tin, greased and lined with baking parchment, leaving an overlap, plus a baking sheet, oiled
Heat the oven to 180C, gas 4. In a large bowl, whisk the egg yolks with the sugar until pale and thick, then gently fold in the cocoa powder. In a separate bowl, whisk the egg whites until stiff. Fold a third of the egg whites into the cocoa mix until combined, then gently fold in the remainder. Pour into the prepared tin, tip the tin to spread the mixture to all sides and level the top. Bake for 20-25 minutes.
Meanwhile, make the praline: Spread 75g of the nuts over the oiled baking sheet. Put the sugar in a heavy-based pan and heat gently to dissolve. Don’t stir, but keep shaking the pan to ensure the heat is evenly distributed. Turn up the heat and bubble until the sugar is the colour of amber, then carefully pour it on top of the nuts and set aside to cool. Break up the cooled praline, place in a food processor and whizz until fine. Add the salt.
Once it’s ready, leave the sponge to cool in the tin for a few minutes. Lay a clean sheet of baking parchment on the work surface and dust lightly with sifted cocoa powder. Turn the sponge out on to the dusted baking parchment then gently peel of the baking parchment from the top. Leave to cool for a further 5-10 minutes, then roll from shortest end to shortest end, using the new baking parchment to help you. Set aside to cool completely.
For the filling, mix the dulce de leche with the sea salt; set aside. In a separate bowl, whip the cream with the Frangelico and cocoa powder to soft peaks; set aside. Roughly chop the remaining hazelnuts and set aside.
Unroll the sponge then, using a palette knife, spread with a layer of the Frangelico cream, reserving about half to the cover the outside.
Drizzle over about three-quarters of the dulce de leche then sprinkle over 2-3tbsp of the ground praline and half the reserved chopped nuts.
Roll up again using the parchment to help then remove to a serving plate. Using a palette knife, cover the roulade with the remaining Frangelico cream, then drizzle over the remaining dulce de leche, and sprinkle over the remaining chopped hazelnuts and another tbsp of the ground praline.
Top Tip for making Salted Caramel Roulade
You can cover the roulade with the cream up to 24 hours ahead, but add the caramel and praline just before serving. Any leftover praline will keep in a cool spot (not the fridge) in a sealed container for 3 days. It will keep longer if you only add the sea salt before serving.