Composition :
1pc (375g) frozen puff pastry
10g hazelnuts (toasted, chopped)
Cake ingredients :
4 eggs
80g caster sugar
75g plain flour
15g cocoa powder
50g melted butter
Chocolate cream :
60g chocolate
1 tablespoon hazelnut spread
140g butter cream
Butter cream :
125g butter
100g icing sugar
¼ teaspoon vanilla essence
1. Defrost puff pastry. Roll on the floured surface to form 25X35cm rectangle. Place onto baking tray, prick with fork. Bake in oven at 180°C for 45 minutes or until golden brown.
2. To make sponge cake, beat eggs and sugar until light and fluffy. Gradually fold in sifted flour and cocoa powder. Add in melted butter, mix until well blended.
3. Spread batter into a lined 25x35cm (10x14 inches) baking tray. Bake in preheated oven at 200°C for 10-12 minutes. Remove from oven and cool completely.
4. To make chocolate cream, melt chocolate and hazelnut spread over low heat. Remove, stir in butter cream.
5. To assemble, cut puff pastry into two 8x25cm (3x10 inches). Spread with chocolate cream, sprinkle with chopped hazelnut. Sandwich together.
6. Line sponge cake onto paper. Spread with cream, place in puff pastry. Roll up. Refrigerate.
Butter cream method : beat butter, icing sugar and vanilla essence until light and fluffy.
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