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Toffifee Delight Roll

Toffifee Delight Roll

Discover the Toffifee Delight Roll, a heavenly blend of chocolate, hazelnut, and caramel in a light Swiss roll. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 44 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1 extra egg yolk
  • 140 g granulated sugar
  • 1 pinch salt
  • 130 g all-purpose flour
  • 2 tablespoons unsweetened baking cocoa
  • 1 teaspoon baking powder
  • 100 g nut nougat like the kind from a candy bar
  • 100 g dark chocolate couverture chopped
  • 200 g heavy whipping cream for the filling
  • 100 g whole hazelnuts
  • 15 pieces Toffifee candies 1 pack
  • 250 g mascarpone cheese
  • 100 g heavy whipping cream for the outer layer
  • to taste caramel sauce for drizzling (optional)

Equipment

  • Electric hand mixer or stand mixer
  • Rimmed baking sheet (approx. 10x15 inches / 25x38 cm)
  • Parchment paper
  • Two mixing bowls (one heatproof)
  • Small saucepan

Method
 

  1. Crush nougat and chop dark chocolate; heat 200g cream in a pot until simmering, then stir in chocolate and nougat until smooth; let it cool in the fridge.
  2. Chop hazelnuts and toast in a dry pan until fragrant; let cool on paper.
  3. Roughly chop Toffifees; preheat oven to 180°C (160°C fan) and line a baking tray with parchment paper.
  4. Beat eggs and extra yolk until foamy; gradually add sugar and salt, beating for 4 minutes until thick and fluffy.
  5. Sift flour, cocoa, and baking powder; gently fold into egg mixture in two batches.
  6. Pour batter onto prepared tray and bake for 12-14 minutes; lose edges, flip onto a new parchment sheet, and cool completely.
  7. Whip chilled nougat-chocolate ganache until fluffy; add mascarpone and beat until smooth; whip 100g cream for outer layer until stiff peaks form and fold into mascarpone mixture.
  8. Remove parchment from cooled sponge; spread 2/3 of cream filling over the cake, leaving a 2cm border; sprinkle hazelnuts and crushed Toffifees on top.
  9. Roll the cake up from the short end using parchment; transfer seam-side down to a serving board and frost the outside with remaining cream.
  10. Chill for at least an hour; decorate with remaining nuts, Toffifees, and drizzle caramel sauce before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 40mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

This cake stores well in the fridge for up to 3 days; flavors improve on the second day. You can use room temperature eggs for maximum volume and avoid overbaking to prevent cracking. Make sure to roll the sponge while still warm for the best results, and feel free to customize the filling with other nuts or candies if desired!
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