Calorie : 10 000 0000 million ( also known as Diabetes)

This is an Incredibly rich dessert , It should be Served on the same day and any leftovers must be refrigerated.


50g (⅓ Cup) Plain Flour

25g ( ¼ Cup) Cocoa Powder

Pinch of Salt

3 Eggs (at room temperature)

75g (½ Cup) Caster Sugar

1 Tablespoon Warm Water


100ml fresh Cream

100g (⅓ Cup) Nutella

Caster Sugar (for dusting)

Pre-heat the oven to 190°C. Grease and line a Swiss Roll tin (20x35cm) with baking/parchment paper.

Sift the flour, cocoa powder and salt into a small mixing bowl and set aside for the moment.

Place the eggs and sugar into the bowl of an electric mixer and whisk for about 4-5 minutes until light and fluffy. The mixture should almost Triple in volume and be able to hold it’s shape.

Add the tablespoon of warm water to the egg/sugar mixture and using a large metal spoon, fold it in carefully. Sift in half of the dry ingredients and continue to fold lightly and carefully (keeping as much air in the mixture as possible), before doing the same with the remaining half.

Pour the mixture into the prepared tin and spread out gently and evenly, ensure it reaches into all four corners. Bake for about 12-14 minutes, until firm to the touch in the centre.

While the sponge is in the oven, place a large piece of baking/parchment paper (about 10cm larger all round than the swiss roll tin) onto a clean work surface and lightly dust it with caster sugar.

As soon as the sponge comes out of the oven, run a knife around the edges (to ensure it won’t stick to the tin), then turn it out onto the sugared baking paper. Remove the tin and carefully peel away the baking paper that the sponge was cooking on.

Immediately roll up the cake from the short side, rolling the sugared paper inside the cake as you go. Place the rolled up cake onto a cooling rack cooling completely.

To prepare the filling:

Stir together the cream and Nutella in a mixing bowl until well combined and then using a whisk attachment whip until the mixture reaches soft peaks.

Carefully unroll the cake and spread the Nutella cream over the top. Using the baking paper as a guide, re-roll the cake. Place it seam side down on a serving plate and dust the top with a little more caster (optional).

Thereafter I decorated my swiss roll with with Nutella on the top as well as Fererro Rochers.

This is optional as it is very rich – it can be left plain.