Chocolate Swiss Roll with Hazelnuts and Figs

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Food stories https://ourfoodstories.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    743

User generated recipes have not been re-tested by Kenwood.

recipe updated Jun 1, 2023

Ingredients

  • Butter icon
    Butter
    50 g
  • Dark chocolate icon
    Dark chocolate
    150 g
  • Butter icon
    Butter
    40 g
  • Figs icon
    Figs
    3
  • Egg white icon
    Egg white
    4
  • Salt icon
    Salt
    1 pinch
  • Egg yolk icon
    Egg yolk
    4
  • Milk icon
    Milk
    100 ml
  • All purpose flour icon
    All purpose flour
    70 g
  • Cornflour icon
    Cornflour
    30 g
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Whipping cream icon
    Whipping cream
    500 g
  • Cream stabilizer icon
    Cream stabilizer
    1 tablespoon
  • Ground vanilla powder icon
    Ground vanilla powder
    ¼ teaspoon
  • Caster sugar icon
    Caster sugar
    8 tablespoons
  • Ground hazelnut icon
    Ground hazelnut
    100 g
  • Caster sugar icon
    Caster sugar
    100 g
  • Hazelnuts icon
    Hazelnuts
    10
  • Dark chocolate icon
    Dark chocolate
    20 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Large glass bowl
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Baking tray - large

Step preview

  1. Preheat an oven to 190ºC
  2. Grease a baking tray and line with parchment paper and set aside
  3. Fit the Whisk Tool
  4. Add the ingredients into the appliance bowl, fit the splashguard
  5. Whisk - 1 minute, speed Max
  6. Then add sugar
  7. Whisk - 1 minute, speed Max
  8. Transfer to a large glass bowl and set aside
  9. Clean the appliance bowl and fit the Creaming Beater
  10. Add the ingredients into the appliance bowl, fit the splashguard
  11. Mix - 2 minutes, speed 2
  12. Combine the ingredients into a large bowl
  13. Sift half the flour mixture and mix - 30 seconds, speed 2
  14. Sift the remaining flour and mix - 30 seconds, speed 2
  15. Remove the bowl from the machine
  16. Spoon one-third of egg white into the batter and fold gently
  17. Repeat with the rest of the egg whites, adding one-third at a time
  18. Pour the batter onto the baking tray and tap gently so spreads evenly
  19. Bake - 12 minutes, 190ºC
  20. Remove from the oven
  21. Line a work surface with a clean kitchen towel and sprinkle with sugar
  22. Turn out the baked sponge onto the kitchen towel and remove the parchment paper
  23. Sprinkle the top of the sponge with sugar
  24. Roll up the sponge from the short edge into a roll, including the kitchen towel as you roll
  25. Leave to cool completely - 1 hour
  26. Clean the appliance bowl and fit the Whisk Tool
  27. Add cream into the appliance bowl, fit the splashguard
  28. Whisk - 1 minute, speed Max
  29. Then add the ingredients
  30. Whisk - 1 minute, speed Max
  31. Remove the Whisk Tool and fit the Creaming Beater
  32. Then add the ingredient
  33. Mix - 1 minute, speed Min
  34. Retrieve the sponge and unroll from the kitchen towel
  35. Spread the filling onto the sponge leaving space at the edges, about 2cm
  36. Roll up the sponge and trim the edges
  37. Add cream into a saucepan
  38. Heat until just boiling then remove from the heat - medium-high heat
  39. Set aside to cool slightly
  40. Then add chocolate and stir until melted
  41. Then add butter and stir until melted
  42. Allow the mixture to cool so that it has thickened enough to spread easily
  43. Spread the icing over the sponge until covered and let cool
  44. Garnish if desired
  45. Serve
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