CHOCOLATE AND MANDARIN ROULADE with Hazelnut Caramel Shards | Lurpak®

Name: CHOCOLATE AND MANDARIN ROULADE with Hazelnut Caramel Shards | Lurpak®
Total time: 60 min
Ingredients: 4 large free-range eggs; 120 g granulated sugar; 40 g self-rising flour; 40 g cocoa powder; 1 mandarin, finely zested; cocoa powder for dusting; 75 g dark chocolate (70% cocoa); 150 g Lurpak® Butter Unsalted, room temperature; 300 g icing sugar; 1½ tsp vanilla essence; whole milk to loosen; 150 ml double cream; 150 g dark chocolate (30-40% cocoa), broken into small pieces; 150 g granulated sugar, sieved; 150 g skinned hazelnut kernels, lightly toasted in a frying pan and roughly chopped; dark chocolate to grate over finished cake

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CHOCOLATE AND MANDARIN ROULADE with Hazelnut Caramel Shards Method Place baking paper on a baking tray.

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Ingredients

4 large free-range eggs
120 g granulated sugar
40 g self-rising flour
40 g cocoa powder
1 mandarin, finely zested
cocoa powder for dusting
75 g dark chocolate (70% cocoa)
150 g Lurpak® Butter Unsalted, room temperature
300 g icing sugar
1½ tsp vanilla essence
whole milk to loosen
150 ml double cream
150 g dark chocolate (30-40% cocoa), broken into small pieces
150 g granulated sugar, sieved
150 g skinned hazelnut kernels, lightly toasted in a frying pan and roughly chopped
dark chocolate to grate over finished cake