Chocolate Hazelnut Mocha Roll – The chocolaty sponge cake is wonderfully fluffy and soft. The coffee cream is quickly mixed together from only a few ingredients and is simply a wonderful accompaniment.
Preheat the oven to 180°C. Prepare a baking tray with non-stick baking paper.
Separate the eggs. Beat the egg whites with salt in a mixer until stiff. Pour into a bowl. Beat yolks, sugar and water until foamy (at least 6-8 minutes).
In a separate bowl, mix flour, hazelnuts, baking powder, corn starch and sifted cocoa. Using a whisk, alternately fold the beaten egg whites and the dry ingredients loosely into the yolk mixture until everything has combined.
Spread the dough evenly on the baking paper and smooth it down. Bake for approx. 12-15 minutes until the surface has taken on a litte colour. During this time, spread a clean tea towel on the work surface and sprinkle with icing sugar.
Carefully place the sponge cake on the prepared tea towel straight out of the oven and roll it up immediately. Let it cool down in this roll form.
For the mocha cream, whip the cold (!) cream until stiff. Shortly before it is firm, add the cream stiffener. Sift in icing sugar and coffee powder and stir until combined. Season to taste and add a little more coffee powder or icing sugar if desired.
Carefully roll out the cooled sponge cake, spread the cream evenly on the surface and roll it up again. If the chocolate mocha roll is not eaten immediately, put it in the fridge. Sprinkle with icing sugar or cocoa powder before serving.