Chocolate and hazelnut roulade

Name: Chocolate and hazelnut roulade
Ingredients: 100 g hazelnuts; 4 large free-range eggs, separated; 75 g golden caster sugar, plus extra, for dusting; 75 g self-raising flour; 1⁄4 tsp ground nutmeg; 1 tsp vanilla extract; 1 tbsp cocoa powder, for dusting (optional); For the filling:; 300 ml double cream; 1–2 tbsp icing sugar (optional); 1 tbsp Frangelico (optional); 15 Fererro Rocher (we used a selection of original, white and dark); 8 tbsp chocolate hazelnut spread; You will also need:; 25 cm x 32 cm Swiss roll tin, lightly greased and lined with baking paper slightly higher than the edges of the tin

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Ferrero Rocher is a firm favourite at Christmas but if you find yourself with lots of choccy treats after the big day, put them to good use in this easy crowd-pleaser.

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Ingredients

100 g hazelnuts
4 large free-range eggs, separated
75 g golden caster sugar, plus extra, for dusting
75 g self-raising flour
1⁄4 tsp ground nutmeg
1 tsp vanilla extract
1 tbsp cocoa powder, for dusting (optional)
For the filling:
300 ml double cream
1–2 tbsp icing sugar (optional)
1 tbsp Frangelico (optional)
15 Fererro Rocher (we used a selection of original, white and dark)
8 tbsp chocolate hazelnut spread
You will also need:
25 cm x 32 cm Swiss roll tin, lightly greased and lined with baking paper slightly higher than the edges of the tin