1½ tbsp icing sugar, sifted, plus extra for dusting
3-4 tbsp advocaat liqueur
Holly leaves to decorate
Directions
Step 1
Line a 30.5cm x 22cm (12in x 8.5in) shallow cake tin with baking parchment. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn't touch the water. Leave to cool slightly. Sift together the flour and cocoa powder.
Step 2
Preheat oven to 190°C (170°C fan) mark 5. In a free-standing mixer, or using a hand-held mixer, beat together the sugar and eggs for about 5min or until pale and fluffy (when you lift the beaters, the mixture should leave a ribbon-like trail). Using a large metal spoon, fold in the flour mixture, followed by the melted chocolate and hazelnuts. Spoon into the prepared tin and level the surface.
Step 3
Bake for 12-15min until the edges pull away from the sides of the tin and the cake springs back when you press it with a finger. Take out of the oven and cover with a clean, damp tea towel. Cool.
Step 4
For the filling, whip the cream, icing sugar and advocaat together until soft peaks form. Cut out a rectangle of greaseproof paper larger than the roulade and dust well with icing sugar. Flip the roulade on to the paper, then remove tin and peel off baking parchment.
Step 5
Spread the cream over the roulade. With the help of the icing sugar-dusted paper, roll up the cake from a short edge. Don't worry if cracks appear - it's part of the log effect. Using the paper, transfer to a platter. Dust with icing sugar and decorate with holly. Eat within 24 hours.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
